Healthy Egg Casserole with Sweet Potatoes, Kale, and Peppers
Talk about your breakfast for dinner! This healthy egg casserole is amazing! Made with sweet potatoes, kale, and bell peppers this Whole30 and Paleo recipe check all the boxes.
- 2 tbsps coconut oil
- 4 cups sweet potatoes chopped
- 1 cup diced onion
- 1 1/2 green pepper
- 1 1/2 red pepper
- 3 cups kale
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 12 eggs
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp fresh thyme
Preheat oven to 350
In a large cast-iron pan (or whatever large pan you have at home) melt the coconut oil over medium heat and add the cubed sweet potato. Fry it up until almost soft (about 5-6 minutes).
Add the bell peppers, onions, first set of salt and pepper, plus garlic powder. Stir until onion is translucent and sweet potatoes are soft.
Next, add the kale leaves (tear them up as you add them to the pan). Stir around another 3-4 minutes. You know it's done when the leaves are bright green, the onions are starting to brown, and the sweet potatoes are soft.
Spray a 9x13 casserole dish with avocado oil spray (or whatever you have on hand) and spoon the sweet potato mix in.
In a medium bowl whisk together the eggs, second batch of salt and pepper, plus 1/2 tsp of fresh thyme leaves. Pour over the vegetables.
Bake in the oven for 30-35 minutes. Let cool. Serve with an optional side of toast, avocado, or salsa.
Don't have a large cast iron skillet? Use two small ones.
Container Counts for 21 Day Fix/Ultimate Portion Fix:
The whole recipe is 7 Green, 6 Red, 8 Yellow, 6 Tsps.
So if you have 1/6th of this the counts are: 1 green, 1 red, 1 1/3 yellow, 1 tsp.
Serving: 1slice | Calories: 143kcal | Carbohydrates: 14g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 386mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8721IU | Vitamin C: 53mg | Calcium: 69mg | Iron: 1mg