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Breakfast casseroles have surged in popularity for their convenience and ability to feed a crowd with minimal effort. They combine various ingredients into one dish, making them perfect for busy mornings or leisurely brunches. Among these delightful dishes, the Hearty Sweet Potato Kale Breakfast Casserole stands out as a nutritious and delicious option.

Hearty Sweet Potato Kale Breakfast Casserole

Start your spring mornings off right with this Hearty Sweet Potato Kale Breakfast Casserole. It's a nutritious and delicious dish that brings together the earthy sweetness of sweet potatoes and the vibrant flavor of kale, making it perfect for brunch or a festive Easter gathering. This easy weeknight dinner option is comforting and satisfying, ideal for feeding a crowd. Try it tonight and elevate your breakfast game!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1 onion, diced

3 cloves garlic, minced

4 cups kale, stems removed and chopped

6 large eggs

1 cup milk (or dairy-free alternative)

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional for heat)

1 cup grated cheese (cheddar, feta, or dairy-free alternative)

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, sea salt, black pepper, and smoked paprika. Spread them out evenly on a baking sheet. Bake for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

      Sauté Vegetables: While the sweet potatoes are baking, heat a large skillet over medium heat. Add diced onions and sauté for about 5 minutes, or until they start to soften. Add minced garlic and cook for an additional minute until fragrant.

        Add Kale: Stir in the chopped kale and cook for about 3-4 minutes, until wilted. Remove from heat and set aside.

          Whisk Eggs and Milk: In a mixing bowl, whisk together the eggs, milk, dried thyme, and red pepper flakes (if using). Season with a little more salt and pepper to taste.

            Combine Ingredients: Once the sweet potatoes are done, lower the oven temperature to 350°F (175°C). In a greased 9x13 inch baking dish, layer the sweet potatoes, sautéed onion and kale mixture, and top with the egg mixture. Sprinkle the grated cheese evenly on top.

              Bake: Bake in the preheated oven for about 30-35 minutes, or until the egg is fully set and the top is golden and bubbly.

                Serve and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve warm, garnished with fresh parsley if desired.

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