Quick sweet potato breakfast casserole Recipe

I created this sweet potato breakfast casserole to capture that cozy feeling in a dish that feeds the whole family.

The combination of earthy kale, sweet potatoes, and tangy goat cheese creates a flavor profile that I crave all winter long. You will love how simple it is to whisk this hearty breakfast together for a crowd or just for yourself.

What Makes This Sweet Potato Breakfast Casserole a Keeper

I love how this recipe balances nutritious ingredients with rich, satisfying flavors that keep me full until lunch. The fresh rosemary and thyme add an incredible aroma that makes the whole kitchen smell amazing while it bakes.

This dish is also incredibly versatile since you can swap the vegetables based on what you have in your fridge. It has become my favorite way to use up leftover greens and herbs before they go bad.

Another great thing about this meal is how well it stores and reheats for quick breakfasts throughout the week. You can simply cut a slice and warm it up for a stress-free start to your busy work days.

If you enjoyed this savory breakfast, you will definitely want to try my The Best Pumpkin Mochi Recipe for a sweet seasonal treat. I also recommend making my Easy Summer Berries Yogurt Bark which is another fantastic make ahead option for busy mornings.

Everything You Need for Perfect Sweet Potato Breakfast Casserole

Here is what you will need to get started:

• Olive oil: Used to sauté the vegetables and add healthy fats to the base of the dish.
• Red onion: Adds a savory depth and slight sweetness when cooked down with the garlic.
• Garlic: Fresh minced garlic cloves provide a punch of flavor that pairs perfectly with the eggs.
• Sweet potatoes: You will need about five cups peeled and cut into small cubes for the hearty base.
• Dried thyme: This herb brings an earthy and floral note that complements the sweet potatoes.
• Dried rosemary: A classic pairing for root vegetables that adds a piney and aromatic flavor.
• Kale: I use torn and tightly packed kale leaves to add texture and nutrients to the bake.
• Eggs: You will need ten large eggs to bind everything together and provide plenty of protein.
• Milk: This helps fluff up the eggs and create a custard-like texture in the finished casserole.
• Goat cheese: The tangy pockets of cheese melt beautifully and cut through the richness of the eggs.
• Salt and pepper: essential seasonings used to enhance all the savory flavors in the dish.

My Method for Sweet Potato Breakfast Casserole

Let’s get cooking!

1. Preheat your oven to 350 degrees F and grease a 9×9 inch casserole dish with a little oil or cooking spray.
2. Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic for about 3 minutes.
3. Add the cubed sweet potatoes along with the thyme and rosemary to the pan.
4. Cook this mixture for about 10 minutes while stirring often until the potatoes are lightly tender.
5. While the vegetables cook, crack the eggs into a bowl, add the milk, season with salt and pepper, and whisk until combined.
6. Add the kale to the skillet with the potatoes and cook for another 2 minutes until it is just wilted.
7. Transfer the vegetable mixture into your prepared casserole dish and spread it out evenly.
8. Pour the egg mixture over the vegetables and top everything with crumbled pieces of goat cheese.
9. Bake for 35 to 45 minutes until the eggs are fully set and a knife inserted in the center comes out clean.
10. Let the sweet potato breakfast casserole cool for 5 minutes before slicing and serving hot.

My Best Tips for Perfect Sweet Potato Breakfast Casserole

I always make sure to cut the sweet potatoes into uniform half-inch cubes so they cook evenly in the skillet. This simple step ensures every bite of sweet potato breakfast casserole has the perfect tender texture without mushy spots.

You should keep an eye on the baking time since ovens vary and you do not want to overcook the eggs. I check mine around the thirty-minute mark to see if the center is still jiggly or if it has set.

If you want to prep this ahead, cook the vegetable mixture the night before and store it in the fridge. Then you can just whisk the eggs and assemble the casserole in the morning for a fresh hot breakfast.

How to Serve This Sweet Potato Breakfast Casserole

I love serving this dish with a dash of hot sauce or a sprinkle of red pepper flakes for a little heat. The spicy kick contrasts perfectly with the natural sweetness of the potatoes and the creamy goat cheese.

You can also pair a slice with a simple green salad dressed with lemon vinaigrette for a light lunch. Fresh avocado slices or a side of toasted sourdough bread also make excellent additions to round out the meal.