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
Scale
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.
