Sweet Potato Kale Breakfast Casserole
Recipe from Two Peas and Their Pod
This Sweet Potato Kale Breakfast Casserole combines tender sweet potatoes, kale, red onion, eggs, cottage cheese, mozzarella, and feta for an easy, protein-packed breakfast. Perfect for brunch, holidays, or meal prep!
Servings: 8
Calories: 234kcal
Ingredients
- 1 tablespoon olive oil
- 1 large sweet potato, peeled and diced (about 3 cups)
- 1/2 red onion, chopped
- 2 tablespoons water
- 4 cups packed chopped kale
- Kosher salt and black pepper, to taste
- 12 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Dash of crushed red pepper flakes
- 1/2 cup feta cheese
Instructions
- Prep the Oven: Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
- Cook the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the sweet potatoes. Add a splash of water, cover, and cook for 6 to 8 minutes, stirring occasionally, until the sweet potatoes are starting to soften.
- Add the Onion: Remove the lid and add the red onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion is softened and the sweet potatoes are tender.
- Add the Kale: Stir in the kale and cook for 1 to 2 minutes, just until softened. Remove from heat. Season with salt and pepper, to taste.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, cottage cheese, mozzarella, milk, garlic powder, crushed red pepper flakes, and a little salt and black pepper.
- Assemble: Transfer the sweet potato mixture to the prepared baking dish. Pour the egg mixture evenly over the top and sprinkle with the feta cheese.
- Bake: Bake for 30 to 35 minutes, or until the eggs are set and the center is just slightly jiggly. Remove from the oven and let cool for 5 to 10 minutes before slicing.
Notes
- Dice the sweet potatoes into small, evenly sized pieces to help them cook through.
- Cook the sweet potatoes until tender before assembling the casserole.
- Cottage cheese adds protein and a creamy texture to the eggs.
- The casserole is done when the center is set and only slightly jiggly.
- Let the casserole rest for 5 to 10 minutes before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For make-ahead preparation, cook and cool the vegetables in advance and assemble with the egg mixture just before baking.
Nutrition
Calories: 234kcal | Carbohydrates: 10g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 267mg | Sodium: 431mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5590IU | Vitamin C: 11mg | Calcium: 228mg | Iron: 2mg