Ingredients
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
Wet Ingredients
- 3 Tbsp olive oil
- 10 large eggs
- 1/2 cup milk or plant-based alternative
Dairy
- 4 ounces goat cheese (113 grams, small log)
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a large 9×9-inch casserole dish with olive oil or cooking spray to prevent sticking. Set aside while you prepare the filling.
- Sauté Aromatics: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing for about 3 minutes until fragrant and slightly softened.
- Cook Sweet Potatoes: Add the cubed sweet potatoes along with 1 teaspoon each of dried thyme and rosemary to the skillet. Cook for about 10 minutes, stirring frequently, until the sweet potatoes are lightly tender but still hold their shape.
- Whisk Eggs and Milk: While sweet potatoes cook, crack 10 large eggs into a large mixing bowl. Pour in 1/2 cup of milk and season generously with salt and pepper. Whisk the mixture until fully combined and slightly frothy.
- Cook Kale: Return to the skillet with sweet potatoes and add the torn kale. Stir and cook for about 2 minutes until the kale wilts slightly. Remove skillet from heat.
- Assemble Casserole: Transfer the sweet potato, kale, and onion mixture evenly into the prepared casserole dish. Pour the whisked eggs evenly over the vegetables. Scatter pieces of the 4 ounces goat cheese evenly on top.
- Bake: Place the casserole dish in the preheated oven and bake for 35-45 minutes, until the eggs are completely set. Test by piercing the center with a knife—no liquid should remain. If needed, bake a few extra minutes.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set further. Cut into squares and serve hot, enjoying a nutritious and delicious breakfast casserole.
Notes
- You can substitute kale for spinach or Swiss chard if preferred.
- Use any milk alternative such as almond or oat milk for a dairy-free version.
- To save time, use pre-cut sweet potatoes or frozen diced sweet potatoes.
- Goat cheese can be replaced with feta or cheddar for different flavor variations.
- This casserole can be prepared the night before; assemble and refrigerate, then bake in the morning.
- Leftovers keep well covered in the fridge for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
