Ingredients
To prepare this tasty casserole, you won’t need to run to the store for any obscure ingredients. Everything you need is likely already in your pantry or fridge. Here’s a simple rundown of what you’ll need for your Kale and Sweet Potato Breakfast Casserole:
- 2 medium sweet potatoes (peeled and cubed)
- 2 tablespoons olive oil (for roasting)
- 1 bunch of kale (stems removed and roughly chopped)
- 1 small onion (diced)
- 4 large eggs
- 1/2 cup milk (any type of milk you prefer)
- 1/2 cup shredded cheese (cheddar or your preferred choice)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- Fresh herbs (like parsley or thyme for garnish, optional)
Feel free to make substitutions based on your dietary preferences. You could use non-dairy milk or swap out the cheese for a dairy-free option. This recipe is flexible and can be modified to suit your needs!
Step-by-Step Instructions
Now that you have all your ingredients ready, it’s time to get cooking! This casserole is straightforward and doesn’t require any fancy kitchen skills. Follow these simple steps to prepare your Kale and Sweet Potato Breakfast Casserole.
1. Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Peel and cube your sweet potatoes, then toss them with olive oil and a pinch of salt and pepper. Spread the cubes evenly on a baking sheet in a single layer, and roast them for about 25-30 minutes. You want them to be tender and lightly browned on the edges, which will add flavor to your casserole. While the sweet potatoes roast, you can get started on the rest of the casserole.
2. Sauté the Kale and Onion
While the sweet potatoes are roasting, heat a little olive oil in a large pan over medium heat. Add the diced onion and cook until it becomes soft and translucent (about 5 minutes). Then, add the chopped kale, stirring it occasionally until it wilts and softens, which should take about 3-4 minutes. The kale will shrink quite a bit, so don’t be alarmed if it looks like a lot at first!
3. Mix the Egg Mixture
In a separate bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper. This mixture will provide the custardy texture that holds everything together. You can adjust the seasonings according to your taste, but the combination of garlic and paprika really adds depth to the casserole.
4. Combine Everything
Once the sweet potatoes are roasted, remove them from the oven and allow them to cool slightly. In a large mixing bowl, combine the roasted sweet potatoes, sautéed kale and onions, and the egg mixture. Stir everything gently to ensure that the sweet potatoes and kale are evenly distributed throughout the egg mixture.
5. Bake the Casserole
Transfer the mixture to a greased 9×9-inch baking dish (or a similar-sized dish). Sprinkle the shredded cheese evenly on top, and place it in the oven at 375°F (190°C). Bake for 25-30 minutes, or until the casserole is set in the center and golden on top. The edges should be slightly crispy, and the casserole should be firm to the touch.
6. Serve and Enjoy
Once the casserole is finished baking, remove it from the oven and allow it to cool for a few minutes before slicing. Garnish with fresh herbs like parsley or thyme if desired. Serve it as is or pair it with a side of fruit for a well-rounded breakfast.
Conclusion: Start Your Day Right with This Hearty Casserole
When it comes to breakfast, it’s easy to get stuck in a rut. But with this Kale and Sweet Potato Breakfast Casserole, you can break free from the usual morning meals and enjoy something that’s both delicious and healthy. The combination of savory sweet potatoes, wilted kale, and creamy eggs is sure to satisfy your taste buds and give you the energy you need to conquer your day. Whether you make it fresh in the morning or prep it ahead of time, this casserole is a game-changer in the kitchen. Why not give it a try and enjoy a wholesome, flavorful breakfast tomorrow?
