Hearty Sweet Potato Kale Breakfast Casserole

Kickstart your mornings with this Hearty Sweet Potato Kale Breakfast Casserole! This delicious recipe combines the earthy flavors of sweet potatoes and nutrient-rich kale, making it both wholesome and satisfying. Perfect for busy weekdays or relaxed weekends, this casserole is easy to prepare in advance, providing a nutritious start to your day. Packed with essential vitamins and protein, it's a meal that everyone will love. Discover the simple steps to create this delightful dish and enjoy its vibrant taste!

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Ingredients

2 medium sweet potatoes, peeled and cut into small cubes

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon smoked paprika

1 medium onion, diced

3 cloves garlic, minced

4 cups kale, tough stems removed and roughly chopped

6 large eggs

1 cup milk (you can use dairy-free alternative if preferred)

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional for a kick)

1 cup grated cheese (choose from cheddar, feta, or use a dairy-free cheese alternative)

Fresh parsley, finely chopped, for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it reaches the desired temperature.

Prepare Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with the olive oil, sea salt, black pepper, and smoked paprika. Toss until the sweet potatoes are evenly coated. Spread the sweet potatoes in a single layer on a baking sheet. Bake in the oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time for even roasting.

Sauté the Vegetables: While your sweet potatoes are baking, heat a large skillet over medium heat. Add the diced onion and sauté for approximately 5 minutes, or until the onions are soft and translucent. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning, until aromatic.

Incorporate the Kale: Add the finely chopped kale to the skillet with the onions and garlic. Cook for about 3-4 minutes, stirring until the kale is wilted and vibrant in color. Once done, remove from heat and set the mixture aside to cool slightly.

Whisk the Egg Mixture: In a medium-sized mixing bowl, whisk together the eggs, milk, dried thyme, and red pepper flakes (if using). Season this mixture with a pinch of salt and pepper to taste.

Combine All Ingredients: After the sweet potatoes have finished baking, reduce the oven temperature to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil or cooking spray to prevent sticking. Layer the roasted sweet potatoes evenly on the bottom of the dish, followed by the sautéed onion and kale mixture. Gently pour the egg mixture over the veggies, ensuring it’s evenly distributed. Finally, sprinkle the grated cheese generously over the top.

Bake to Perfection: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the egg has fully set in the center and the top is golden brown and bubbling.

Serve and Garnish: Once baked, carefully remove the casserole from the oven and allow it to cool slightly for about 5 minutes. Cut into squares for serving. If desired, garnish with freshly chopped parsley to add a touch of color and freshness. Serve warm.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: For an appealing presentation, serve individual portions on plates with a sprinkle of additional parsley and a few slices of fresh avocado on the side.