Ingredients
Vegetables and 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
Other Ingredients
- 3 Tbsp olive oil
- 10 large eggs
- 1/2 cup milk (or plant-based alternative)
- 4 ounces goat cheese (113 grams, small log), cut into pieces
- Salt and pepper, to taste
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a large 9×9-inch casserole dish with olive oil or cooking spray, then set it aside for later.
- Sauté Onion and Garlic: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté for about 3 minutes until fragrant and softened.
- Cook Sweet Potatoes and Herbs: Add the cubed sweet potatoes, dried thyme, and dried rosemary to the skillet. Cook for approximately 10 minutes, stirring frequently until the sweet potatoes are lightly tender but not fully cooked.
- Prepare Egg Mixture: While the sweet potatoes are cooking, crack the 10 large eggs into a large mixing bowl. Add 1/2 cup of milk and season generously with salt and pepper. Whisk the mixture until well combined and slightly frothy.
- Cook Kale: Add the torn kale leaves to the skillet with the sweet potatoes. Stir and cook for about 2 more minutes until the kale is slightly wilted. Remove the skillet from heat.
- Assemble Casserole: Transfer the sweet potato and kale mixture evenly into the prepared casserole dish. Pour the whisked eggs over the top, ensuring even coverage. Scatter pieces of goat cheese over the surface.
- Bake: Place the casserole dish in the preheated oven and bake for 35 to 45 minutes, or until the eggs are fully set. Test doneness by piercing the center with a knife; no liquid should be visible.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Cut into squares and serve hot for a satisfying breakfast or brunch.
Notes
- Use plant-based milk for a dairy-free alternative.
- Check egg doneness by inserting a knife into the center; if liquid egg remains, bake a few minutes longer.
- This casserole can be made ahead and refrigerated; reheat before serving.
- Feel free to substitute kale with spinach or other leafy greens.
- Goat cheese adds tanginess, but feta or mozzarella can be used as alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
