Make breakfast easy and delicious with this flavorful collard greens and sweet potato egg bake. This recipe is great for holiday breakfasts or meal prep and can even be made ahead.
This post is sponsored by Nature's Greens. All thoughts and opinions are my own.
There has never been a Christmas in my family without an egg casserole for breakfast. This is because casseroles are not only quick to throw together, they're also easy to customize and make a balanced meal.
While I usually go for a traditional vegetarian breakfast casserole, this year we're getting creative with sweet potato and Nature's Greens collard greens.
Recipe features
- Diet-friendly: vegetarian, gluten-free, soy-free and nut free
- Veggie packed: filled with collards and sweet potato for a nutritious meal
- Great for meal prep and can be made in advance
- Requires only 15 minutes of active time
You are going to love these flavors together! Shredded collards add a mild and savory flavor, while sweet potatoes combine with Italian cheeses for a pop of sweetness. All you need are ten whole foods ingredients to make this nutritious meal.
Over the past few months I've been sharing different ways to get your greens in with Nature's Greens. Check out this butternut squash mac and cheese with crispy collards and this kale artichoke dip to see the comfort food that we've been cooking up.
This recipe might actually be my favorite yet, so let's get cooking!
Main ingredients
Collard greens: I love to use Nature's Green's shredded collards to cut down on prep time. Sautéing them for 5 minutes before baking allows them to steam and release a bit of liquid, without sacrificing their crisp-yet-tender texture.
Sweet potatoes: Use a box grater to shred your own sweet potatoes, just like you would for hash browns.
Italian-style shredded cheese: This is usually a combination of mozzarella, provolone, fontina, asiago, roman and parmesan cheeses. Cheese adds a lot of depth to the dish and pairs really well with the collards and sweet potato.
Steps to make egg casserole
- Start by peeling and grating the sweet potato. It should be grated to the size of hash browns. Grab your pre-shredded collard greens or shred your own. They should be about ¼ inch in width.
- Heat one tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the sweet potato and shredded collards. Cook for just 5 minutes, stirring occasionally. The collards should be vivid green and slightly wilted. The sweet potato will be softened but not cooked through.
- Meanwhile, add the eggs, milk, remaining ¼ teaspoon salt, garlic powder, onion powder and black pepper to a medium bowl. Whisk together for at least 30 seconds.
- Lightly spray an 8×8 or two quart casserole dish with cooking spray. Add the collards and sweet potatoes and spread into an even layer. Pour the egg mixture on top. Top with the shredded cheese. (See image above for reference)
- Bake at 350 degrees F for 35 minutes, or until a knife inserted in the center comes out clean. Another way to tell that the casserole is done is when the eggs are golden but not brown, especially at the edges.
- Slice and serve garnished with freshly chopped parsley and sliced scallions.
Recipe FAQ
You can keep leftovers refrigerated in a closed container for 3-4 days.
Yes, you can make this recipe ahead. Assemble the unbaked casserole in the baking dish and cover with foil or a lid. Refrigerate until ready to use in the morning. I recommend waiting no more than 24 hours after assembling. You may need to bake the casserole for an extra 5 minutes.
Yes, you can either omit the cheese or replace with an equal amount of dairy-free shredded mozzarella.
More easy recipe ideas
Cozy up this holiday season with a slice of egg casserole and a homemade cinnamon roll or whole wheat pancakes. You might also like these egg bites.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Sweet Potato Collards Egg Bake
Ingredients
- 1 tablespoon olive oil
- 8 ounces sweet potato
- 3 ounces shredded Nature's Greens collard greens
- ½ teaspoon table salt divided in half
- 8 large eggs
- ½ cup 2% milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup shredded Italian blend cheese
- chopped fresh parsley for garnishing
- sliced scallions for garnishing
Instructions
- Start by peeling the sweet potato. Use a box grater to grate the sweet potato into hash brown sized pieces.
- Heat one tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the sweet potato and shredded collards. Sprinkle with ¼ teaspoon salt. Cook for 5 minutes, stirring occasionally. The collards should be vivid green and slightly wilted and the sweet potato will be softened but not cooked through.
- Meanwhile, add the eggs, milk, remaining ¼ teaspoon salt, garlic powder, onion powder and black pepper to a medium bowl. Whisk together for at least 30 seconds.
- Lightly spray an 8x8 or two quart casserole dish with cooking spray. Add the collards and sweet potatoes and spread into an even layer. Pour the egg mixture on top. Top with the shredded cheese.
- Bake uncovered at 350 degrees F for 35 minute, or until a knife inserted in the center comes out clean. Another way to tell that the casserole is done is when the eggs are golden but not brown, especially at the edges.
- Remove from the oven. Slice and serve garnished with freshly chopped parsley and sliced scallions.
Notes
- Leftovers: You can keep leftovers refrigerated in a closed container for 3-4 days.
- Make-ahead instructions: Assemble the unbaked casserole in the baking dish and cover with foil or a lid. Refrigerate until ready to use in the morning. I recommend waiting no more than 24 hours after assembling. You may need to bake the casserole for an extra 5 minutes.
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