Hearty Breakfast Casserole

Hearty Breakfast Casserole

Incorporate convenience into your routine first thing in the morning with this one-skillet Heart Breakfast Casserole.

Hearty Breakfast Casserole
Makes 4 to 6 servings
  • 2 medium red bell peppers
  • 2 cups (¾-inch) cubed peeled sweet potatoes
  • 1 tablespoon olive oil
  • 1¼ teaspoons kosher salt, divided
  • 8 large eggs
  • ½ cup whole milk
  • 6 cups (2-inch) cubed croissants
  • 1 cup chopped ham
  • 1 cup chopped fresh curly kale
  • ½ cup (½-inch) cubed Swiss cheese
  • ¼ cup crumbled goat cheese
  • Garnish: ground black pepper
  1. Preheat oven to 425°.
  2. In a 12-inch enameled cast-iron skillet or braiser, cook bell peppers over medium-high heat until blistered, turning occasionally, about 10 minutes. Remove from heat and place bell peppers in a resealable plastic bag; let stand for 10 minutes. Peel bell peppers and remove stems and seeds; cut into strips.
  3. In same skillet or braiser, toss together potatoes, oil, and ¼ teaspoon salt until coated.
  4. Bake until potatoes begin to lightly brown, about 20 minutes. Remove from oven and loosen potatoes from bottom of pan. Reduce oven temperature to 350°.
  5. In a medium bowl, whisk together eggs, milk, and remaining 1 teaspoon salt. Add bread, ham, kale, and Swiss cheese to potatoes in pan, tossing to coat. Pour egg mixture over top. Top with bell peppers. Sprinkle with goat cheese.
  6. Bake until set, 30 to 35 minutes. Let stand for 10 minutes. Garnish with black pepper, if desired.
Kitchen Tip: To make this casserole even easier, roast the peppers and chop ingredients the night before and refrigerate until cooking.



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