If you’re looking for a hearty, flavorful breakfast that feels like a warm morning hug, this Sweet Potato & Egg Breakfast Casserole Recipe is your new best friend. Packed with vibrant sweet potatoes, tender kale, and fluffy eggs, all topped with creamy goat cheese, it’s a dish that combines comfort and nutrition effortlessly. Perfect for feeding a crowd or prepping ahead for busy mornings, this recipe transforms simple, wholesome ingredients into a show-stopping centerpiece that everyone will rave about.
Ingredients You’ll Need
The magic of this Sweet Potato & Egg Breakfast Casserole Recipe lies in its simplicity and well-chosen ingredients. Each one plays a vital role, from the sweet and tender texture of the potatoes to the fresh earthiness of kale, balanced beautifully with aromatic herbs and creamy goat cheese.
- Olive oil (3 Tbsp): Used for sautéing and adding a lovely richness to the vegetables and casserole dish.
- Red onion (1/2 small, diced): Adds a sweet, savory depth that caramelizes perfectly during cooking.
- Garlic (4 large cloves, minced): Gives an aromatic punch that wakes up the whole dish.
- Sweet potatoes (5 cups, peeled and cubed): The star ingredient, lending natural sweetness and hearty texture.
- Dried thyme (1 tsp): Brings a subtle herbaceous note, perfectly complementing the potatoes and eggs.
- Dried rosemary (1 tsp): Adds a fragrant, pine-like flavor that elevates the savory profile.
- Kale (2 cups, torn and tightly packed): For vibrant color and a nutritious, slightly bitter contrast to the sweet potatoes.
- Large eggs (10): Create the soft, custardy base to bind everything into a luscious casserole.
- Milk or plant-based alternative (1/2 cup): Lightens the egg mixture, ensuring a creamy texture.
- Goat cheese (4 ounces): Crumbled over the top, this cheese melts into little bursts of tangy creaminess.
- Salt and pepper (to taste): Essential to season and bring out all the natural flavors.
How to Make Sweet Potato & Egg Breakfast Casserole Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 350 degrees Fahrenheit. Grease a large 9×9-inch casserole dish with olive oil or cooking spray to ensure that none of your delicious creation sticks. Setting this up early makes the process smooth and hassle-free when you’re ready to bake.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Toss in the diced red onion and minced garlic and cook them for about three minutes. This softens the onion and unlocks the fragrant oils in the garlic, setting a savory foundation for your casserole’s layers of flavor.
Step 3: Cook the Sweet Potatoes with Herbs
Next, add the cubed sweet potatoes along with the dried thyme and rosemary. Stir often and cook for about ten minutes until the sweet potatoes become lightly tender. This step allows the potatoes to absorb the herb flavors and start softening without losing their structure in the oven.
Step 4: Whisk the Egg Mixture
While the sweet potatoes are cooking, crack all ten eggs into a large bowl. Add the milk (or your plant-based alternative) and season generously with salt and pepper. Whisk together vigorously until the mixture is smooth and slightly frothy—this creates the creamy custard that binds the casserole beautifully.
Step 5: Add Kale and Transfer to Casserole Dish
Return to the skillet, add the torn kale, and stir until it just begins to wilt, about two minutes. This keeps the kale tender but still vibrant in color. Once done, transfer the entire vegetable mixture to your prepared casserole dish, spreading it out in an even layer.
Step 6: Combine Eggs and Cheese
Pour the whisked egg mixture evenly over the sweet potatoes and kale in the casserole dish. Then scatter the crumbled goat cheese on top, which will melt and create pockets of creamy, tangy goodness throughout the bake.
Step 7: Bake to Perfection
Place the casserole in the preheated oven and bake for 35 to 45 minutes. The exact time depends on your oven and the dish’s depth, so keep an eye out. You’ll know it’s done when the eggs are completely set and firm in the center, without any visible liquid. A knife inserted into the middle should come out clean.
Step 8: Let It Rest and Serve
Once out of the oven, allow your casserole to rest for about five minutes. This rest time helps it set further, making it easier to cut into perfect squares. Serve it hot for a nourishing and satisfying breakfast experience!
How to Serve Sweet Potato & Egg Breakfast Casserole Recipe
Garnishes
To add a fresh pop to your Sweet Potato & Egg Breakfast Casserole Recipe, consider garnishing with chopped fresh herbs like parsley or chives. A sprinkle of red pepper flakes can provide a gentle kick, or a drizzle of hot sauce brings a welcome tangy heat for those who like it spicy.
Side Dishes
This casserole pairs wonderfully with light and fresh sides. Try a simple green salad tossed with lemon vinaigrette or slices of avocado for creaminess. For a heartier brunch, serve alongside some crusty whole-grain toast or roasted cherry tomatoes.
Creative Ways to Present
For a brunch gathering, serve the casserole in individual ramekins for charming single servings. Alternatively, layer it in a clear glass baking dish so guests can see all the colorful ingredients. Adding a dollop of sour cream or yogurt on top and a sprinkle of toasted nuts can elevate the presentation and texture.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps well in an airtight container in the refrigerator for up to four days. When storing, cover tightly to prevent drying out and to preserve those rich flavors so you can enjoy this delicious dish throughout the week.
Freezing
This Sweet Potato & Egg Breakfast Casserole Recipe freezes beautifully. Cool completely, then wrap tightly with plastic wrap and foil or place in a freezer-safe container. It will keep in the freezer for up to three months, perfect for prepping meals ahead of time.
Reheating
To reheat, thaw the casserole overnight in the fridge if frozen. Warm it in the oven at 325 degrees Fahrenheit for about 15-20 minutes until heated through. You can also microwave single portions for a quicker option, just be careful not to overcook and dry out the eggs.
FAQs
Can I use other greens instead of kale?
Absolutely! Spinach, Swiss chard, or even collard greens work beautifully in this casserole. Just add them towards the end of cooking the sweet potatoes so they wilt nicely without becoming mushy.
Is goat cheese necessary or can I substitute it?
Goat cheese adds a lovely tang and creamy texture, but you can substitute feta or ricotta if you prefer. For a milder flavor, mozzarella works well too.
Can I make this casserole dairy-free?
Yes! Use a plant-based milk alternative and skip the goat cheese or replace it with a dairy-free cheese option to keep it completely dairy-free without sacrificing taste.
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 visible. The edges will be slightly golden, and the center will feel firm to the touch.
Can I prepare this casserole the night before?
Yes! You can assemble everything but wait to bake it. Cover the casserole dish and refrigerate overnight, then bake it fresh in the morning, adding a few extra minutes to the baking time if it’s straight from the fridge.
Final Thoughts
Sharing this Sweet Potato & Egg Breakfast Casserole Recipe with you feels like passing on a treasured recipe from one friend to another. It’s a fantastic way to start the day, combining sweet, savory, and creamy flavors with satisfying texture and wholesome ingredients. Whether you’re feeding a crowd or treating yourself, this casserole is bound to become a favorite that you’ll turn to again and again.
Print
Sweet Potato & Egg Breakfast Casserole Recipe
- Prep Time: 13 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 13 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Sweet Potato & Egg Breakfast Casserole is a hearty, flavorful, and nutritious morning dish perfect for meal prep or a family brunch. It combines tender sweet potatoes, sautéed onions, garlic, and kale with fluffy baked eggs and tangy goat cheese, seasoned with fragrant herbs for a cozy and wholesome start to your day.
Ingredients
Vegetables & Herbs
- 3 Tbsp olive oil
- 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
Cheese
- 4 ounces goat cheese (about 113 grams small log)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a large 9×9-inch casserole dish with olive oil or cooking spray and set it aside to get ready for the mixture.
- Sauté Onion and Garlic: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, sautéing them for about 3 minutes until fragrant and softened.
- Cook Sweet Potatoes with Herbs: Add the cubed sweet potatoes to the skillet along with dried thyme and rosemary. Cook while stirring frequently for 10 minutes until the sweet potatoes are lightly tender but not fully cooked yet.
- Prepare Egg Mixture: While the sweet potatoes cook, crack all 10 eggs into a large mixing bowl. Add 1/2 cup of milk or plant-based alternative and then season generously with salt and pepper. Whisk the mixture thoroughly until well combined.
- Wilt the Kale and Combine: Return to the skillet and stir in the torn kale. Cook for about 2 minutes until the kale is slightly wilted. Remove the skillet from heat and transfer the entire sweet potato, onion, garlic, herb, and kale mixture into the prepared casserole dish.
- Assemble the Casserole: Evenly spread the vegetable mixture in the dish. Pour the whisked egg mixture over the top. Scatter pieces of goat cheese evenly across the casserole surface for a creamy tangy addition.
- Bake the Casserole: Place the casserole dish in the oven and bake for 35-45 minutes until the eggs are completely set. Check doneness by piercing the center with a knife — no liquid should run out. If the eggs are still liquidy, return to the oven for a few more minutes.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes to cool slightly and set further. Cut into squares and serve hot for a delicious and comforting breakfast.
Notes
- You can substitute the goat cheese with feta or another soft cheese if preferred.
- For a dairy-free version, use a plant-based milk alternative and omit or replace the goat cheese.
- Adding a pinch of red pepper flakes to the sauté can add a nice subtle heat.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave for quick breakfasts.
- Ensure sweet potatoes are cut into uniform cubes for even cooking.
