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 rounds¾ pound Brussels sprouts, hard ends removed and halved1 tablespoon avocado oil, plus more for greasing¼ + ½ + ¼ teaspoon salt, divided2 tablespoons unsalted butter2 medium Vidalia onions, thinly sliced½ teaspoon pepper, divided10 eggs½ cup 2% milk6 ounces goat cheese2 sprigs rosemary
Ingredient
Direction
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.
1
Bake the sweet potato and Brussels sprouts in single layers on two greased sheet pans, flipping halfway through.
2
Brussels sprouts take 20, so remove them earlier. In a large saute pan, melt butter on medium until bubbly.
3
To brown onions, add ½ teaspoon salt and ¼ teaspoon pepper to the pan and stir occasionally to prevent sticking.
4
Avoid burning by adding a tablespoon of water or lowering the heat. Adjust salt, then remove caramelized onions from heat and set aside.
5
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.
6
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.