Bacon, Egg & Sweet Potato Casserole

Bacon, Egg & Sweet Potato Casserole

David Venable

Using a trio of your favorite foods, this casserole is sure to be a hit at family dinners and parties alike!

Prep Time: 20 minutes

Serves: 8–10

Ingredients

  • 2 pounds sweet potatoes, peeled and small-medium diced
  • 6 slices thick-cut bacon, diced
  • 1 cup diced red peppers
  • 1 cup diced green peppers
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3/4 tsp black pepper, divided
  • 3 cups chopped fresh kale or spinach
  • 3 cups shredded sharp cheddar
  • 1 dozen eggs
  • 1 cup heavy cream

Preparation

Preheat oven to 350℉.

Boil the potatoes in generously salted water until tender, about 8–10 minutes.

In a large skillet, cook the bacon over medium heat until cooked. Add the red peppers, green peppers, onions, and garlic. Sauté for a few minutes, then add the potatoes, 1 tsp salt and 1/2 tsp black pepper and toss together. Add the kale and remove the skillet from heat and let cool a bit. After it's cooled, place the mixture into a 9" x 13" baking dish.

In a bowl, whisk together eggs, cream, 1 tsp salt, and 1/4 tsp black pepper.

Sprinkle the cheese over the potato mixture. Pour the egg mixture over the cheese, then give the casserole a little shake to evenly distribute the eggs.

Place casserole into the oven and bake for 30–40 minutes, until the eggs are set in the middle.

Cook's Notes

Sub in regular russet potatoes for a savory take on this dish.

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