Breakfast · Muffins & breakfast bakes
Sweet potato breakfast casserole
A big, sliceable egg bake layered with sweet potato, red pepper, kale and pork browned with sage and thyme. Make it the night before and bake it in the morning, or bake it once and reheat squares all week.
- Time
- 85 min (20 prep + 65 cook)
- Servings
- 8
- Per serving
- 283 kcal
- Protein
- 21 g
Ingredients
- 1 tbsp olive oil
- 2 large (1 lb 2 oz) sweet potatoes, peeled and cut into 1.5 cm (1/2 inch) dice
- 1 large red bell pepper, diced
- 1 large onion, diced
- 1 lb lean ground pork pork mince
- 2 cloves garlic, minced
- 2 tsp dried sage, rubbed
- 1 tsp dried thyme
- 1 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 3 packed cups kale, stems removed, chopped
- 10 large eggs
Steps
- Heat the oven to 375°F and oil a 23 x 33 cm (9 x 13 inch) baking dish.
- Heat the oil in a large skillet over medium-high heat. Add the sweet potato, cover and cook for about 8 minutes, stirring now and then, until almost tender. Add the pepper, onion and 1/2 teaspoon of the salt and cook, uncovered, for about 3 minutes more, until just tender. Tip into the baking dish.
- Add the pork to the same skillet with the garlic, sage, thyme, pepper and 1 teaspoon of the salt. Cook over medium-high heat, breaking it up, for 7–8 minutes, until browned and 160°F inside. Stir in the kale until it wilts, then spread everything over the vegetables and mix gently.
- Whisk the eggs, almond milk and the last 1/4 teaspoon of salt, and pour them evenly over the dish.
- Cover with foil and bake for 20 minutes, then uncover and bake for 15–20 minutes more, until the center no longer jiggles and reads 160°F. Rest for 5 minutes before cutting. It keeps 4 days in the fridge and freezes for 3 months in portions; reheat it covered in the microwave.
Good to know
Can I assemble it the night before?
Yes. Cook the vegetables and pork, spread them in the dish and chill it overnight. Whisk the eggs and milk in the morning, pour them over and add about 10 minutes to the covered baking time.
Can I use bought breakfast sausage?
Yes, but look for one with no sugar or fillers, at about 40 instead of 51. Leave out the sage, thyme and salt, because the sausage is already seasoned, and spoon off the extra fat after browning it.
Per
- Calories
- 131
- Protein
- (31%)
- 10 g
- Fat
- (48%)
- 7 g
- Carbohydrates
- (21%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 281 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2260 kcal goes into the pot and 2015 g of ingredients comes out as about 1723 g of food: 131 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.