This Sweet Potato & Egg Breakfast Casserole is a hearty, nourishing dish packed with protein and wholesome vegetables. With roasted sweet potatoes, sautéed kale, creamy goat cheese, and herbs like rosemary and thyme, it’s a flavorful and satisfying way to start your day. Perfect for meal prep or feeding a crowd, this casserole is a versatile and healthy breakfast option.
Why You’ll Love This Recipe
This casserole is both cozy and nutritious, making it a perfect balance between indulgent and healthy. The sweet potatoes provide natural sweetness and complex carbs, while the eggs and goat cheese add protein and creaminess. Kale adds a boost of greens, and the herbs bring out warm, savory flavors. It’s easy to prepare ahead, keeps well in the fridge or freezer, and makes busy mornings so much simpler.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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olive oil
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red onion, diced
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garlic, minced
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sweet potatoes, peeled and cubed
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dried thyme
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dried rosemary
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kale, torn and packed
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large eggs
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milk (dairy or plant-based)
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goat cheese
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salt and pepper
Directions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch casserole dish.
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Heat olive oil in a skillet over medium heat. Sauté onion and garlic for about 3 minutes.
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Add sweet potatoes, thyme, and rosemary. Cook for 10 minutes, stirring frequently, until lightly tender.
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In a large mixing bowl, whisk eggs, milk, salt, and pepper.
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Stir kale into the skillet with the sweet potatoes until wilted, about 2 minutes. Transfer mixture to the casserole dish.
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Pour whisked eggs evenly over the vegetables. Top with crumbled goat cheese.
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Bake for 35–45 minutes, until eggs are fully set. Check doneness by inserting a knife into the center—there should be no liquid.
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Let sit for 5 minutes before cutting into squares. Serve warm.
Servings and timing
Yield: 6–8 servings
Prep time: 13 minutes
Cook time: 1 hour
Total time: 1 hour 13 minutes
Variations
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Cheese swap: Use feta, cheddar, or mozzarella instead of goat cheese.
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Extra veggies: Add mushrooms, bell peppers, or zucchini.
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Protein boost: Add cooked sausage, turkey bacon, or shredded chicken.
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Spice it up: Sprinkle in smoked paprika, chili flakes, or cumin for extra flavor.
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Dairy-free option: Skip the goat cheese or use a dairy-free cheese alternative, and swap in non-dairy milk.
Storage/Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze individual portions wrapped tightly for up to 2 months.
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Reheating: Warm in the oven at 350°F until heated through, or microwave for 1–2 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, prep the veggies in advance and store in the fridge. Combine with eggs and bake just before serving.
Do I need to pre-cook the sweet potatoes?
Yes, cooking them briefly before baking ensures they’re tender once the casserole is done.
Can I make this with regular potatoes?
Yes, Yukon gold or russet potatoes work too, though sweet potatoes add natural sweetness.
Can I use frozen kale?
Yes, thaw and squeeze out excess liquid before adding.
How do I know when the casserole is done?
Insert a knife into the center—the eggs should be set with no liquid remaining.
Can I double this recipe?
Yes, bake it in a 9×13-inch dish and extend baking time slightly.
Can I make this without cheese?
Yes, it will still be delicious without cheese or you can substitute with a vegan cheese.
What type of milk works best?
Any type—whole milk, almond, oat, or soy all work well.
Is this good for meal prep?
Yes, it reheats well and makes a perfect grab-and-go breakfast.
Can I serve this for lunch or dinner?
Absolutely—it pairs well with a side salad or roasted vegetables.
Conclusion
This Sweet Potato & Egg Breakfast Casserole is a wholesome, flavorful, and versatile dish that’s perfect for starting your day off right. With its balance of protein, veggies, and herbs, it’s both nourishing and satisfying. Whether you serve it fresh from the oven for brunch or prep it ahead for busy mornings, this casserole is a go-to recipe for any time of the week.
Sweet Potato & Egg Breakfast Casserole
- Total Time: 1 hour 13 minutes
- Yield: 6–8 servings
Description
This Sweet Potato & Egg Breakfast Casserole is a hearty, wholesome dish made with roasted sweet potatoes, sautéed kale, creamy goat cheese, and savory herbs. Protein-packed eggs tie everything together into a nourishing casserole that’s perfect for breakfast, brunch, or meal prep. Balanced, flavorful, and versatile, it’s a delicious way to fuel your day.
Ingredients
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and cubed
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cups kale, torn and packed
8 large eggs
1/2 cup milk (dairy or plant-based)
1/2 cup goat cheese, crumbled
Salt and pepper, to taste
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch casserole dish.
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Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 3 minutes.
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Stir in sweet potatoes, thyme, and rosemary. Cook for 10 minutes, stirring often, until slightly tender.
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In a large bowl, whisk together eggs, milk, salt, and pepper.
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Add kale to the skillet and cook until wilted, about 2 minutes. Transfer the vegetable mixture to the prepared casserole dish.
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Pour whisked eggs evenly over the vegetables. Top with crumbled goat cheese.
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Bake uncovered for 35–45 minutes, until the eggs are set. A knife inserted in the center should come out clean.
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Let rest for 5 minutes before slicing into squares. Serve warm.
Notes
- Swap goat cheese for feta, cheddar, or mozzarella.
- Add extra vegetables like mushrooms, bell peppers, or zucchini.
- For more protein, mix in sausage, turkey, or shredded chicken.
- Make dairy-free by omitting the cheese and using plant-based milk.
- For added flavor, try smoked paprika, cumin, or chili flakes.
- Prep Time: 13 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
