Green Eggs and Yam Breakfast Casserole
Green Eggs and Yam Breakfast Casserole
Ever heard of green eggs and ham? It was one of the classic Dr. Seuss books we would read as kids back in the day. Well, now there are actual green eggs and ham recipes out there! I’m here to switch things up and present to you this Green Eggs and Yam Breakfast Casserole! It’s really delicious! It has sautéed onions, garlic and yams as well as a homemade kale pesto that was swirled into it before baking. The pesto is really easy to make. All you need is a good food processor and you will have pesto in just minutes!
I love a good egg casserole. It’s something that we often prepare for the week as part of our meal prep. I will have it for brunch and my husband will pack some for his lunch. It reheats beautifully and lasts in the fridge for up to two weeks! Of course, it’s also high in protein which we love because it keeps us fuller longer. When you make the pesto, you will have quite a bit left over as we are only using 1/4 cup, but you can use it up throughout the week in other recipes such as Baked Yam Fries with Kale Pesto and Garlic Parmesan Aioli or even substitute the basil pesto in this 5-Ingredient Pesto Baked Chicken.
Let’s go over some of the main ingredients:
Eggs - You will need 8 eggs for this recipe. I like to use farm fresh eggs as the benefits and quality far outweigh conventional eggs.
Cottage cheese - Be sure to use full-fat cottage cheese. It will be thicker and creamier; just what we want for our egg casserole.
Cheddar cheese - I like to use white cheddar cheese for this recipe, but you could also use orange cheddar.
Onion - We are using a little diced white onion for the breakfast casserole. You can also use yellow onion or shallots for this recipe.
Garlic - We LOVE garlic, so of course we are adding it to this egg casserole! I found 3 cloves was the perfect amount to add for flavour. You can always add more or less depending on your preference!
Yams - Yams are one of the key ingredients in this breakfast casserole. You could also use sweet potatoes, which are white. They wouldn’t add as much colour, but they would still taste delicious!
Kale pesto - You will be making your own pesto for this recipe. If you have never made pesto before, I promise it’s easier than you think! All you need it a good food processor. Basically, everything gets thrown in there and blended up nice and fine until you have a beautiful green, saucy pesto. The ingredients and instructions for the pesto are in the recipe card.
Green Eggs and Yam Breakfast Casserole
Green Eggs and Yam Breakfast Casserole
Ingredients
- 2 cups packed green kale leaves, washed
- 1/3 cup parmesan cheese
- 1/2 cup pine nuts
- 2 garlic cloves, minced
- 1/4 tsp sea salt
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 8 eggs
- 1/2 cup full-fat cottage cheese
- 1/2 cup white cheddar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup kale pesto
- avocado oil, for frying
- 1/2 cup white onion, diced
- 3 garlic cloves, minced
- 1 cup yams, diced
- *optional* micro greens or green salad, for serving
Instructions
- Preheat the oven for 375F and spray an 8"x8" pan with avocado oil.
- Make the kale pesto: in a food processor pulse together the kale, parmesan, pine nuts, garlic and salt until broken down. Drizzle in the olive oil and lemon juice and blend on high until a smooth, saucy green pesto forms, about 2-4 minutes. Reserve 1/4 cup and store the rest in the refrigerator.
- Add the eggs to the prepared pan and whisk until combined. Stir in the cottage cheese, white cheddar cheese, salt and pepper and set aside.
- Heat a medium-sized frying pan over medium heat and add a drizzle of avocado oil. Add the onions, garlic and yams and sauté until the yams are fork-tender, about 4-5 minutes.
- Transfer the yams and onion mixture into the egg mixture and stir to evenly distribute. Grab the 1/4 cup reserved kale pesto and add dollops of it on top of the egg mixture. Swirl it into the egg mixture to evenly distribute.
- Bake in the preheated oven for 30-35 minutes or until it no longer jiggles in the centre.
- Serve warm with micro greens or a side salad and enjoy!