Recipe: Spicy Kale and Sweet Potato Egg Bake
If what you’re after is a lighter breakfast for your family (you know, to balance out all those cookies), this veggie-packed egg bake is your solution. Laced with wilted kale and hints of cumin and smoked paprika, and built on a base of thick-cut roasted sweet potatoes, this breakfast casserole gets a spicy surprise from gochujang, the slightly sweet Korean chile paste.
Gochujang Brings the Heat
Gochujang is a thick and sticky red chile paste that hails from Korea and comes with a spicy-sweet flavor and concentrated, pungent aroma. To mellow some of its bite, we’re pairing it with the warm flavors of cumin and smoked paprika and tangy sour cream. Sour cream has become a favorite addition in egg bakes ever since we tried it out in these make-ahead egg boats. It makes the eggs more custardy — a sort of insurance against overcooking.
If you’re looking for a make-ahead moment in this recipe, it’s in the sweet potatoes. Roast them ahead of time so all you have to do is assemble this mixture and bake it off when you’re ready.
Spicy Kale and Sweet Potato Egg Bake
medium sweet potatoes (about 1 1/2 to 2 pounds total), peeled and cut into 2-inch cubes
- 3 tablespoons
olive oil, divided
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
Cooking spray or butter
medium shallots, diced
- 2 cloves
- 3 cups
coarsely chopped kale leaves with the center ribs removed
- 1 teaspoon
- 1/2 teaspoon
- 3/4 cup
full-fat sour cream
- 1 tablespoon
- 1/3 cup
shredded Parmesan cheese
Arrange a rack in the middle of the oven and heat to 425°F.
Place the sweet potatoes in a medium bowl and toss with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt. Transfer to a rimmed baking sheet and arrange in a single layer. Roast until tender and the edges are lightly browned, 20 to 25 minutes; set aside.
Reduce the oven temperature to 375°F. Generously coat a 2-quart baking dish with butter or cooking spray.
Heat the remaining 1 tablespoon of oil in a large, high-sided skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, kale, cumin, paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the kale is slightly wilted, 4 to 5 minutes. Stir in the roasted sweet potatoes. Remove the skillet from the heat and set aside.
Whisk the eggs, sour cream, gochujang, and remaining 1/4 teaspoon of salt in a large bowl until combined.
Spread the kale and sweet potatoes in an even layer in the prepared baking dish. Pour the egg mixture over the vegetables. Sprinkle with the cheese.
Bake uncovered until the eggs are set, start to pull away from the sides of the dish, and are golden-brown on top, 30 to 35 minutes. Let the casserole cool for 5 minutes before serving. Serve warm or at room temperature.
Make ahead: The sweet potatoes can be roasted up to 2 days in advance and stored in a covered container in the refrigerator. The kale mixture can be cooked up to 1 day in advance, and stored in an airtight container in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.