Sweet potato kale breakfast casserole

Photo: Two Peas & Their Pod

A baked egg casserole with sweet potatoes, kale, and three cheeses, built for a brunch table or a week of make-ahead breakfasts.

From Maria Lichty at Two Peas & Their Pod · @twopeasandpod

It gives you a full protein-packed breakfast in one dish, good warm or made ahead for the week.

You need

• 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

How to make it

1. Heat the oven to 375°F. Grease a 9x13-inch baking dish.
2. Warm the olive oil in a large skillet over medium heat, add the sweet potato and the water, cover, and cook 6 to 8 minutes, stirring now and then, until the potato starts to soften.
3. Uncover, add the red onion, and cook 3 to 4 minutes more, until the onion softens and the sweet potato is tender.
4. Stir in the kale and cook 1 to 2 minutes, just until it wilts. Take off the heat and season with salt and pepper.
5. Whisk the eggs, cottage cheese, mozzarella, milk, garlic powder, red pepper flakes, and a little salt and pepper in a large bowl.
6. Spread the sweet potato mixture in the baking dish, pour the egg mixture over it, and scatter the feta on top.
7. Bake 30 to 35 minutes, until the eggs are set and only the very center still jiggles slightly.
8. Let it cool 5 to 10 minutes before slicing.

Written in our own words from Maria Lichty's recipe, with their quantities. The original: Sweet potato kale breakfast casserole, Two Peas & Their Pod.

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