Friday, April 7, 2017
Foodie Fridays: Sweet Potato and Kale Egg Casserole
Our hen, Dixie, is laying again, and we are having a hard time eating up all of the eggs she is giving us! I made up this recipe just to use a fair number of eggs, and liked the dish so much I had to share it. I have seen a lot of egg recipes that call for potatoes, but this is the first time I have added sweet potatoes, and I really enjoyed the combination. Not to mention that the servings look so colorful with their chunks of orange sweet potato, bits of red bell pepper, and strands of dark green baby kale against the golden yellow of Dixie's eggs. This would be a great main dish for a spring holiday brunch - I hope Dixie keeps laying all those eggs!
Sweet Potato and Kale Egg Casserole
2 T. oil
1 red bell pepper, diced
1 small onion, diced
1 bag (5 oz.) baby kale (about 4 C.)
2 medium sweet potatoes, cooked, cooled, and diced
1/2 tsp. salt
1/2 C. milk
1 C. shredded cheese (I used Gruyere and Cheddar)
Heat the oil in a large skillet over medium-high heat. Add the pepper and onion and cook until soft, about 7-8 minutes. Add the kale and cook for a few minutes until wilted. Stir in the sweet potatoes and 1/4 tsp. salt and cook until heated through. Set aside.
In a large bowl, whisk together the eggs, milk, cheese, and 1/4 tsp. salt. Place the vegetable mixture in the bottom of a greased 2-quart flat-bottomed casserole dish or baking pan. Pour the egg mixture over the top. Bake at 350 degrees for about 45 minutes, or until the center is set and the edges are golden brown. Remove from the oven and cool slightly before serving. Serves 6.