If you’re looking to brighten up your mornings with something hearty, wholesome, and bursting with flavor, this Sweet Potato & Egg Breakfast Casserole Recipe is exactly what you need. It combines the natural sweetness of tender sweet potatoes with vibrant kale and rich goat cheese, all wrapped up in a fluffy, protein-packed egg custard. I love how the earthy herbs and caramelized onions make every bite a comforting and satisfying start to the day. Baking it all into a golden, bubbly casserole means this dish is not only delicious but makes feeding a crowd easy and fun!
Ingredients You’ll Need
These ingredients are simple and wholesome but come together to create a vibrant combination of colors and textures. Each one plays an essential role, whether it’s the creamy tang of goat cheese or the subtle herbaceous notes from thyme and rosemary that make this dish sing.
- Olive oil: This adds a subtle fruitiness and helps sauté the veggies to perfection.
- Red onion: Provides a sweet and slightly sharp depth that balances the casserole just right.
- Garlic: Adds a warm, aromatic kick without overpowering the other flavors.
- Sweet potatoes: The star ingredient that offers natural sweetness, vibrant color, and a creamy texture when cooked.
- Dried thyme: Lends a gentle earthiness perfect for breakfast fare.
- Dried rosemary: Brings a piney, fragrant accent, making the dish taste fresh.
- Kale: Adds color, nutrition, and a tender bite once wilted.
- Large eggs: The base of the custard that binds everything beautifully.
- Milk or plant-based alternative: Keeps the eggs light and fluffy while enhancing creaminess.
- Goat cheese: Introduces a tangy creaminess that melts in the mouth.
- Salt and pepper: Essential seasoning to bring all the flavors into perfect harmony.
How to Make Sweet Potato & Egg Breakfast Casserole Recipe
Step 1: Prepare Your Casserole Dish and Oven
Start by preheating your oven to 350°F and greasing a large 9×9-inch casserole dish. A well-oiled dish ensures that your baked creation will come out cleanly and hold together beautifully when sliced.
Step 2: Sauté Onions and Garlic
Heat olive oil in a large skillet over medium heat. Add diced red onion and minced garlic, and sauté for about 3 minutes until fragrant and soft. This will form the flavorful foundation for your casserole, releasing sweet and savory aromas that will fill your kitchen.
Step 3: Cook Sweet Potatoes with Herbs
Add your cubed sweet potatoes along with dried thyme and rosemary into the skillet. Stir frequently as you cook for about 10 minutes until the sweet potatoes start to soften but still have a bit of bite. This step ensures your casserole will have a lovely balance of texture and that the sweet potatoes absorb the lovely herbal notes.
Step 4: Whisk the Eggs and Milk
While the sweet potatoes cook, crack the eggs into a large mixing bowl. Pour in the milk (or plant-based alternative), and season generously with salt and pepper. Whisk everything together until fully combined and slightly frothy. This mixture will turn into the custardy base binding all the ingredients.
Step 5: Wilt the Kale
Add the torn kale to the skillet with the sweet potatoes and stir for about 2 minutes until it wilts slightly. This keeps the kale tender but still full of vibrant green color, adding a delightful nutritional boost and subtle texture.
Step 6: Assemble the Casserole
Transfer the sweet potato and kale mixture evenly into your prepared casserole dish. Pour the whisked egg mixture evenly over the top, making sure it covers all the ingredients gently. Then scatter pieces of goat cheese across the surface for creamy pockets of flavor.
Step 7: Bake Until Set
Pop the casserole into the oven and bake for 35 to 45 minutes, until the eggs are completely set and the top is golden. To test doneness, pierce the center with a knife—it should come out clean with no runny egg. If it’s still wet, just give it a few more minutes.
Step 8: Rest and Serve
Once out of the oven, let your beautiful Sweet Potato & Egg Breakfast Casserole Recipe sit for 5 minutes. This helps it firm up for easy slicing into squares. Serve warm and enjoy that wonderful mix of flavors and textures in every bite!
How to Serve Sweet Potato & Egg Breakfast Casserole Recipe
Garnishes
A sprinkle of fresh chopped herbs like parsley or chives adds a burst of color and freshness that complements the earthy casserole. A light drizzle of hot sauce or a dollop of tangy yogurt can also lift the flavors beautifully.
Side Dishes
Serve this casserole alongside a crisp mixed green salad or fresh fruit for a perfectly balanced meal. Toasted crusty bread or warm English muffins also pair wonderfully, especially when you want to scoop up every bit of casserole left on your plate.
Creative Ways to Present
For a brunch party, bake the casserole in individual ramekins to create personal servings that look inviting and charming. Alternatively, layer the casserole in mason jars for easy grab-and-go portions that keep well and look adorable on any table setting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet Potato & Egg Breakfast Casserole Recipe refrigerated in an airtight container for up to 3 days. The flavors deepen over time, making your next serving just as delightful.
Freezing
This casserole freezes beautifully. Wrap individual portions tightly in plastic wrap and foil, then place in a freezer-safe container or bag. It will stay fresh for up to 2 months, making it a perfect batch-cooking candidate for busy mornings.
Reheating
Reheat leftovers in the oven at 325°F until warmed through, or microwave on medium power to keep the casserole moist and fluffy. Cover with foil or a microwave-safe lid to prevent drying out and maintain that fresh-baked texture.
FAQs
Can I use other greens instead of kale?
Absolutely! Spinach, Swiss chard, or even arugula make great substitutes. Just wilt them gently like the kale to maintain texture and flavor balance.
Is goat cheese necessary for this recipe?
While goat cheese adds a tangy creaminess that’s fantastic, you can use feta, cream cheese, or leave cheese out for a dairy-free version. Each alternative will bring its own unique twist.
Can I make this casserole vegan?
You can! Replace the eggs with a chickpea flour batter or tofu scramble mixture and use plant-based milk and vegan cheese to keep the taste and texture satisfying.
How do I know when the casserole is fully cooked?
The best way is to insert a knife or toothpick into the center; it should come out clean with no liquid egg. The casserole should also feel firm to the touch.
Can I prepare this casserole the night before?
Yes! Assemble everything the night before, keep it covered in the fridge, and bake it fresh in the morning. This saves time and makes breakfast effortless.
Final Thoughts
I can’t recommend trying this Sweet Potato & Egg Breakfast Casserole Recipe enough — it’s cozy, vibrant, and endlessly delicious. It’s the kind of dish that brings warmth to your plate and comfort to your soul, whether it’s a weekday treat or weekend brunch with friends. Give it a try and watch it become a beloved staple in your breakfast repertoire!
Print
Sweet Potato & Egg Breakfast Casserole Recipe
- Prep Time: 13 minutes
- Cook Time: 60 minutes
- Total Time: 73 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato & Egg Breakfast Casserole is a hearty and nutritious dish perfect for a wholesome morning meal. Combining tender sweet potatoes, savory kale, aromatic herbs, and creamy goat cheese, it’s baked to perfection with eggs and milk to create a satisfying and flavorful casserole that serves 8.
Ingredients
Vegetables & Herbs
- 1/2 small red onion, diced (approx. 3/4 cup)
- 4 large cloves garlic, minced
- 5 cups sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups kale, torn and tightly packed
Wet Ingredients
- 3 Tbsp olive oil
- 10 large eggs
- 1/2 cup milk or plant-based alternative
Cheese
- 4 ounces goat cheese (113 grams, small log)
Seasonings
- Salt and pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a large 9×9-inch casserole dish with olive oil or cooking spray to prevent sticking, then set it aside.
- Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, cooking and stirring for about 3 minutes until they soften and become fragrant.
- Cook Sweet Potatoes with Herbs: Add the cubed sweet potatoes, dried thyme, and dried rosemary to the skillet. Continue cooking and stirring frequently for about 10 minutes until the sweet potatoes are lightly tender but not fully soft.
- Mix Eggs and Milk: While the sweet potatoes cook, crack the eggs into a large mixing bowl. Add the milk and season generously with salt and pepper. Whisk the mixture well until fully combined and slightly frothy.
- Cook Kale and Combine: Add the torn kale to the skillet with the sweet potatoes. Stir and cook for about 2 minutes until the kale is slightly wilted. Remove the skillet from heat and transfer the entire vegetable mixture into the prepared casserole dish, spreading evenly.
- Add Eggs and Cheese: Pour the whisked eggs over the spread-out sweet potato and kale mixture, ensuring it covers the entire surface evenly. Top the mixture with pieces of goat cheese, distributing it evenly across the top.
- Bake the Casserole: Place the casserole dish in the preheated oven. Bake for 35 to 45 minutes until the eggs are completely set. Test doneness by inserting a knife into the center; there should be no liquid egg visible. If needed, return to the oven for a few more minutes.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to firm up. Cut into squares and serve hot for a delicious breakfast.
Notes
- You can substitute the milk with a plant-based alternative such as almond or oat milk for a dairy-free option.
- For extra flavor, consider adding spices like smoked paprika or a pinch of cayenne pepper to the egg mixture.
- If goat cheese is unavailable, feta or ricotta cheese can be a good alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure sweet potatoes are cut uniformly so they cook evenly.
