Description
A wholesome Sweet Potato & Egg Breakfast Casserole featuring tender sweet potatoes, sautéed kale, fragrant herbs, and creamy goat cheese baked to perfection. This hearty and nutritious dish is perfect for a comforting breakfast or brunch, serving 8 with a balance of flavors and textures.
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
Egg Mixture
- 10 large eggs
- 1/2 cup milk or plant-based alternative
- Salt and pepper, to taste
Additional Ingredients
- 3 Tbsp olive oil
- 4 ounces goat cheese (113 grams, small log)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch casserole dish lightly with olive oil or cooking spray and set it aside.
- Sauté Aromatics: Heat olive oil over medium heat in a large skillet. Add diced red onion and minced garlic, sautéing for about 3 minutes until fragrant and slightly translucent.
- Cook Sweet Potatoes: Add the cubed sweet potatoes along with dried thyme and rosemary to the skillet. Cook for approximately 10 minutes, stirring frequently, until the sweet potatoes start to become tender but are not fully cooked.
- Prepare Egg Mixture: While the sweet potatoes cook, crack all the eggs into a large mixing bowl. Add the milk and season generously with salt and pepper. Whisk thoroughly until combined and slightly frothy.
- Add Kale: Return to the skillet and stir in the torn kale. Cook for about 2 minutes until the kale is wilted. Remove from heat and transfer the entire sweet potato and kale mixture to the prepared casserole dish, spreading it out evenly.
- Combine and Add Cheese: Pour the whisked egg mixture evenly over the sweet potato and kale in the casserole dish. Distribute pieces of goat cheese over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 35 to 45 minutes or until the eggs are completely set. To check, pierce the center with a knife to ensure no liquid egg remains. If liquid is visible, bake for a few more minutes until set.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes. Cut into squares and serve warm for a comforting breakfast or brunch.
Notes
- You can use plant-based milk instead of dairy milk if preferred.
- Swap goat cheese for feta or ricotta if desired for a milder flavor.
- Make sure to check doneness by piercing the casserole to avoid undercooked eggs.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Add cooked sausage or bacon for a non-vegetarian variation.
