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
