Sweet Potato, Sausage and Kale Breakfast Casserole
User Reviews
4.4
Sweet Potato, Sausage and Kale Breakfast Casserole
Description
The cooking starts on the stovetop by softening chopped sweet potatoes in olive oil until tender but still firm, then cooking mushrooms and garlic until softened. Turkey sausage is browned separately before combining with the vegetables. Kale is added last and wilted briefly to maintain some texture. The mixture is transferred to a casserole dish and slightly cooled. Eggs beaten with sea salt and mozzarella cheese are poured over the filling, then baked until set. The result is a savory casserole featuring tender-roasted vegetables, well-seasoned sausage, wilted kale, and a creamy egg and cheese custard that holds it all together.
This dish makes a substantial breakfast or brunch option that can be prepared ahead and baked when ready. It is rich in protein and vegetables, combining sweet, earthy, and savory flavors. The casserole is best served warm.
Adding half & half to the egg mixture enriches the texture and adds tenderness, creating a creamier custard.
Ingredients
- 1 sweet potato chopped, medium
- 2 cloves garlic minced
- 2 cups mushrooms chopped
- 16 oz turkey breakfast sausage
- 1 kale chopped into small, large head
- 18 egg well beaten
- ½ tsp salt sea salt
- 1½ cups mozzarella cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato and cover. Cook, stirring occasionally, until the sweet potato has softened but is still slightly firm, about 5-7 minutes.
- Add the mushrooms and garlic and continue cooking until the mushrooms have softened, about 3-5 minutes.
- Move the vegetables to one side of the skillet and brown the sausage. If you're using pork sausage, drain any excess fat. Once cooked, stir the sausage in with the vegetables.
- Add the chopped kale and cover the skillet. Cook until the kale has wilted, about 2 minutes. Stir all the ingredients until they're thoroughly mixed. If water or moisture remains at the bottom of the skillet, continue cooking until the water evaporates.
- Preheat the oven to 375° F. Lightly oil a large casserole dish. Transfer the vegetables and sausage to the casserole dish and allow the mixture to cool for 10 minutes.
- Crack the eggs into a large mixing bowl and whisk until well combined.
- Pour the egg mixture into the casserole dish and use a wooden spoon to spread it so that the eggs and veggies are evenly distributed.
- Sprinkle the cheese on top and bake in the preheated oven for 45-55 minutes, or until the casserole has set and the cheese is golden brown.
- Allow the casserole to cool 10 minutes before cutting large slices and serving with your guests' choice of toppings.
Notes
- For a richer and more tender texture, add 1/3 cup of half & half to the eggs before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 315kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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