Sweet Potato And Brussels Sprouts Breakfast Casserole Recipe

A casserole is a hot dish with multiple ingredients baked in a sturdy dish that can served alone. Eggs, milk, cheese, meat, and vegetables make it creamy. Some may not know that casseroles can be made for breakfast.

1 large sweet potato, peeled and sliced into ¼-inch rounds ¾ pound Brussels sprouts, hard ends removed and halved 1 tablespoon avocado oil, plus more for greasing ¼ + ½ + ¼ teaspoon salt, divided 2 tablespoons unsalted butter 2 medium Vidalia onions, thinly sliced ½ teaspoon pepper, divided 10 eggs ½ cup 2% milk 6 ounces goat cheese 2 sprigs rosemary



Heat oven to 425 F. To coat the sweet potato slices and Brussels sprouts, mix them in a large bowl with oil and ¼ teaspoon salt. 

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Bake the sweet potato and Brussels sprouts in single layers on two greased sheet pans, flipping halfway through.

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Brussels sprouts take 20, so remove them earlier. In a large saute pan, melt butter on medium until bubbly. 

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To brown onions, add ½ teaspoon salt and ¼ teaspoon pepper to the pan and stir occasionally to prevent sticking.

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Avoid burning by adding a tablespoon of water or lowering the heat. Adjust salt, then remove caramelized onions from heat and set aside.

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Mix eggs, milk, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl till well combined. Cool the oven to 400 F. Avocado-oil a 9x13 baking dish.

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Top with caramelized onions. Spoon goat cheese evenly across. Garnish with rosemary. Pour egg mixture over dish. For 25–30 minutes, bake until center is set and edges are browned.

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