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Sweet Potato, Kale and Swiss Breakfast Extravaganza

Updated on January 24, 2015
Who wouldn't want to start their day with this slice of casserole?
Who wouldn't want to start their day with this slice of casserole? | Source

So you have gone to a great deal of trouble planning a romantic evening. It could be Valentine’s Day. Your special time could be for an anniversary. Or, it could just be Saturday night and the feeling is right for some close time. You have gone to all the trouble of getting a nice bottle of wine, flowers and candles. You have the perfect movie to watch after a favorite special dinner. The evening turns out just fabulous.

You wake up in the morning feeling all stretchy and frisky until you realize you will need to get out of bed soon to start breakfast. Suddenly you go from a warm fuzzy cuddle to a resentful snarl at the thought of getting back to the grindstone. There is nothing worse than all the work that went into such a wonderful time only having it end abruptly. That is where this recipe will let you extend a romantic evening into a comfortable quiet morning. How? This recipe can be made the evening before and refrigerated until you want to bake it.

Here are the ingredients.
Here are the ingredients. | Source
I know I have enough Kale if it fills the casserole.  I could have had a bit more today.
I know I have enough Kale if it fills the casserole. I could have had a bit more today. | Source

Recipe

“Crust”

1 medium large Sweet Potato, peeled and grated

¼ melted Butter

2 heaping T Brown Rice flour

“Filling”

4 Eggs, scrambled

12 ounces (1 ½ c) Half and Half

½ bunches Kale, take off vein and chop

¼ c dice Onion plus 2 thin slices with the rings separated for the top

4 ounces Swiss Cheese

1 thinly sliced Tomato

Salt

Pepper

Melted butter, grated Sweet Potato and Brown Rice flour all ready to be mixed together and formed into the casserole.
Melted butter, grated Sweet Potato and Brown Rice flour all ready to be mixed together and formed into the casserole. | Source
Here the Sweet Potato has been carefully distributed in the casserole.  Don't press it in too firmly.  It should be light and fluffy.
Here the Sweet Potato has been carefully distributed in the casserole. Don't press it in too firmly. It should be light and fluffy. | Source

Directions:

Step 1: The amount of Kale should mound up in the medium size casserole. I often dice up my Kale first so that I have the right amount. I make sure I have at least a full casserole container full or just slightly mounded.

Step 2: Whisk the eggs. Add the Half and Half and seasoning. Blend. Add the diced Onion, Kale and Swiss. Blend.

Step3: Melt the butter. Add this to the grated Sweet Potato. Blend. Sprinkle the Brown Rice flour on this and blend until everything is evenly mixed. Note: you can do this directly in your casserole by melting the butter first and spreading it around the container. Then add the Sweet Potato and Brown Rice flour.

Step 4: Lightly spray your casserole. Gently press the grated Sweet Potato into and up the sides of the casserole. I have found that gently pushing the Sweet Potato around. Don’t press this too firmly. It should be fluffy.

Step 5: Re-blend the filling and distribute in the casserole. It should mound up a bit since the Kale will wilt during cooking.

Step 6: Artfully arrange the Tomato and Onion slices on top.

Bake for 50 minutes in a pre heated 350 degree oven. Bake 60 minutes if you just crawl out of bed long enough to stick it in the oven cold you set for 350 degrees. If you bake in a pie pan, reduce the cooking time a good 10 minutes.

Breakfast is done when a knife inserted comes out clean. There should be some browning beginning.

Let cool 15 minutes before serving. Or, when the timer goes off, turn off the oven, crack the door for about 30 seconds, close the door and rush back under the covers. It will be ready when you are.

The filling has been added and the topping artfully placed.
The filling has been added and the topping artfully placed. | Source
Here is the casserole right from the oven.  Who wants a slice?
Here is the casserole right from the oven. Who wants a slice? | Source

After Thoughts and Variation Suggestions

You will notice that this can be a bit messy when served warm. The Sweet Potato doesn’t make for a firm crust. It is a bit hard to get it out neatly if the dish is hot, though this is when it will taste the best.

If you don’t have Brown Rice flour then by all means substitute regular wheat flour. I like the brown rice flour because it is a lighter absorbing carbohydrate. There is just a bit of moisture from the cooking Kale the little bit of flour will absorb. Sometimes I put in a bit more Brown Rice flour to give a crisper crust. That is a good feature about this flour. Brown Rice flour makes for a crisper yet lighter crust.

I have made this with Spinach. There is little “body” to Spinach when cooked. The casserole will be thinner and denser. I like how the leathery Kale helps hold volume to the dish.

I have made this with other additives. I have crumbled a few strips of crisp bacon on top instead of the tomato and onion rings. I have also added some nice diced Ham and a few Artichokes to the top or filling. Artichokes are a bit over powering (in my opinion) so I use just a small jar at the most.

You will notice that the amount of Half and Half in this recipe will leave you with a bit extra for your coffee. That was done on purpose. The best accompaniment for this breakfast is a couple of cups of fresh coffee. The Half and Half won’t go to waste.

Because there is little flour in this quiche (?) or frittata (?) there isn’t any reason not to make this the night before. You may want to keep the filling separate so that you can re-toss everything before putting it in the oven. I have had it made and ready to bake without keeping the filling separate with no problem. There is no reason your romantic evening has to end once you wake in the morning. This colorful breakfast is satisfying as well as light enough to start the sparkling new day. Oh, and leftovers reheats well!

Comments

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    • hostaguy profile imageAUTHOR

      frank nyikos 

      3 years ago from 8374 E State Rd 45 Unionville IN 47468

      I hope you enjoy this. I think the chard will work well. The crust is soft and adds a bit of natural sweetness to the casserole. I ate this one myself over a couple of days. yummy

    • vespawoolf profile image

      vespawoolf 

      3 years ago from Peru, South America

      This sounds like a delicious breakfast casserole! I would have to substitute chard for the kale since that´s what´s available here. I really like the idea of the sweet potato crust, too. Thank you for sharing!

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