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Make breakfast easy and delicious with this savory kale and sweet potato baked egg. This recipe is great for a holiday breakfast or meal prep and can even be made ahead.
This post is sponsored by Nature’s Greens. All thoughts and opinions are my own.
There has never been a Christmas in my family without an egg casserole for breakfast. That’s because casseroles are not only quick to put together, but they’re also easy to customize and make a balanced meal.
While I usually go for a traditional veggie breakfast casserole, this year we’re getting creative with sweet potatoes and nature’s collard greens.
Recipe features
- Dietary: vegetarian, gluten-free, soy-free and nut-free
- Packaged vegetables: stuffed with kale and sweet potatoes for a nutritious meal
- Great for meal prep and can be made ahead
- Requires only 15 minutes of active time
You will love these flavors together! Chopped kale adds a subtle, savory flavor, while sweet potatoes combine with Italian cheeses for a touch of sweetness. All you need are ten whole-grain ingredients to make this nutritious meal.
Over the past few months, I’ve been sharing several ways to get your greens with Nature’s Greens. Check out this pumpkin and cheese mac and cheese with crispy kale and this kale artichoke dip to see the comfort food we cooked up.
This recipe might actually be my favorite, so let’s get cooking!
Main ingredients
Cabbage: I like to use Nature’s Green’s Shredded Kale to reduce preparation times. Sauteing them for 5 minutes before cooking allows them to steam and release some liquid, without sacrificing their crunchy yet tender texture.
Sweet potatoes: Use a grater to shred your sweet potatoes, just as you would potato pancakes.
Italian grated cheese: It is usually a combination of mozzarella, provolone, fontina, asiago, romano cheese and parmesan. The cheese adds a lot of depth to the dish and goes really well with kale and sweet potatoes.
Steps to make egg casserole
- Start by peeling and grating the sweet potato. He should be grated to the size of hash browns. Take your pre-shredded curly cabbage or destroy yours. They should be about ¼ inch wide.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sweet potato and chopped kale. Cook for just 5 minutes, stirring occasionally. The cabbages should be deep green and slightly wilted. The sweet potato will be softened but not cooked through.
- Meanwhile, add the eggs, milk, remaining ¼ teaspoon salt, garlic powder, onion powder, and black pepper to a medium bowl. Whisk together for at least 30 seconds.
- Lightly spray an 8×8 or two-quart saucepan with cooking spray. Add the kale and sweet potatoes and spread into an even layer. Pour over the egg mixture. Complete with grated cheese. (See the image above for reference)
- Bake at 350 degrees F for 35 minutes, or until a knife inserted in center comes out clean. Another way to tell the casserole is done is when the eggs are browned but not browned, especially around the edges.
- Cut into slices and serve garnished with chopped fresh parsley and sliced shallots.
Recipe FAQ
You can store leftovers in the refrigerator in a closed container for 3-4 days.
Yes, you can make this recipe ahead. Fit the uncooked casserole into the roasting pan and cover with foil or a lid. Keep refrigerated until ready to use in the morning. I recommend waiting no more than 24 hours after fitting. You may need to cook the casserole for another 5 minutes.
Yes, you can omit the cheese or replace it with an equal amount of lactose-free shredded mozzarella.
Easier recipe ideas
Settle in this holiday season with a slice of egg casserole and a homemade cinnamon roll or whole-grain pancake. You might also like these egg bites.
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
📖 Recipe
Print Recipe
Sweet Potato Collard Egg Bake
All you need are 9 ingredients to mix up this flavorful and healthy meal. This recipe is great for family breakfast or meal prep and can even be made ahead.
Portions: 5 portions
Instructions
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Start by peeling the sweet potato. He uses a grater to grate the sweet potato into brown sized pieces.
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Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sweet potato and chopped kale. Sprinkle with ¼ teaspoon salt. Cook for 5 minutes, stirring occasionally. The cabbages should be deep green and slightly wilted, and the sweet potato will be softened but not cooked through.
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Meanwhile, add the eggs, milk, remaining ¼ teaspoon salt, garlic powder, onion powder, and black pepper to a medium bowl. Whisk together for at least 30 seconds.
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Lightly spray an 8×8 or two-quart saucepan with cooking spray. Add the kale and sweet potatoes and spread into an even layer. Pour over the egg mixture. Complete with grated cheese.
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Bake uncovered at 350 degrees F for 35 minutes, or until a knife inserted in center comes out clean. Another way to tell the casserole is done is when the eggs are browned but not browned, especially around the edges.
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Remove from the oven. Cut into slices and serve garnished with chopped fresh parsley and sliced shallots.
Notes
- Leftovers: You can store leftovers in the refrigerator in a closed container for 3-4 days.
- Advance instructions: Fit the uncooked casserole into the roasting pan and cover with foil or a lid. Keep refrigerated until ready to use in the morning. I recommend waiting no more than 24 hours after fitting. You may need to cook the casserole for another 5 minutes.
Calories: 268kcalCarbohydrates: 13gProtein: 18gFat: 17gSaturated fats: 4gCholesterol: 304mgSodium: 428mgPotassium: 333mgFiber: 2gSugar: 3gVitamin A: 7745UIC vitamin: 7mgSoccer: 171mgIron: 2mg
