Need a new weekend brunch idea? Or perhaps a weekday breakfast meal prep recipe? Potato Kale Breakfast Casserole checks the boxes! It’s a hearty, comforting, yet healthy kale breakfast recipe that everyone will love.
I love making a breakfast casserole on the weekends that will last us into the week for a couple of easy breakfasts. Unfortunately, this Potato Egg Casserole with Kale isn’t one of those dishes. That’s because there were hardly any leftovers!
Between Marc, the kids, and I, we devoured this bacon and kale breakfast casserole. It is super hearty, full of flavor, and a great way to start a weekend morning!
Ingredients in Potato Kale Egg Casserole
Bacon – bacon adds a ton of flavor and some protein to this kale breakfast casserole. The grease is also used in this recipe to saute the onion and potatoes in.
Onion – a white or yellow onion will work in this recipe.
Kale – fresh chopped kale leaves are delicious and nutritious in this recipe. You can use curly kale or tuscan kale.
Yukon Gold Potatoes – you could use red potatoes, too!
Dijon Mustard – my favorite ingredient in egg bakes to give them flavor!
Salt and Black Pepper
Shredded Cheese – I use shredded cheddar cheese in this recipe for creamy texture and delicious flavor.
How to Make Kale Breakfast Casserole
This Bacon Potato Kale Egg Casserole is so easy to make.
Cook the bacon. In a large skillet over medium high heat, cook the bacon in a skillet. Once the bacon is cooked, take it out of the pan and set it aside on a plate.
Cook the onions and potatoes. In the bacon grease, cook the onions and potatoes until they are softened, about 10 minutes. At the end, add the kale to cook it slightly, about 1-2 minutes.
Make the egg mixture. In a large bowl, whisk together the eggs, milk, dijon mustard, and salt. Add the potato and kale mixture and bacon to a baking dish along with the shredded cheese, and pour the egg mixture over the top. Bake in a 375 degree oven for 35-40 minutes. You want it slightly golden on top and cooked through!
Kale Breakfast Casserole Tips
Leftovers – Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Make Ahead Casserole – You can prep this casserole in advance. Simply complete up to the step of baking. Instead, cover with foil and refrigerate overnight. Once ready to bake, set it out on the counter for 30 minutes prior to baking. Add an additional 5-10 minutes to the baking time, if needed.
Swap the Meat – Substitute a different meat, if desired. You can use turkey bacon, breakfast sausage, chorizo, mild Italian sausage, or a vegetarian meat substitute.
Variations – You can use chopped spinach instead of kale, and add a little bit of heat by adding 1/2 teaspoon of red pepper flakes. Add extra vegetables like chopped bell peppers, mushrooms, chopped zucchini, or jalapeños.
This potato egg casserole is so hearty and delicious. Marc enjoyed his topped with a dill hot sauce that we have and I loved it with Sriracha. It’s definitely a great vessel for hot sauce!
4cupsYukon gold potatoescut into small bite-sized pieces
1 1/2cupsshredded cheddar cheese
Preheat the oven to 375 degrees F. Grease a 9×13" baking dish with cooking spray.
In a large skillet over medium heat, add the bacon and cook until your preferred doneness.
Remove the bacon from the skillet, leaving the grease in the skillet.
Add the onion and potatoes, cooking until the potatoes have softened, about 10-12 minutes.
Add the kale, and stir to combine. Cook until kale has softened and wilted, about 3-5 minutes.
In a medium bowl, whisk together the eggs, milk, dijon mustard, and salt.
Add the potato/kale mixture, chopped bacon, and shredded cheese to the baking dish.
Top evenly with egg mixture.
Bake in the prepared oven for 35-40 minutes, until middle has cooked through.
Serve and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
You can prep this casserole in advance. Simply complete up to the step of baking. Instead, cover with foil and refrigerate overnight. Once ready to bake, set it out on the counter for 30 minutes prior to baking. Add an additional 5-10 minutes to the baking time, if needed.