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
Scale
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.
