Preparation

• Preheat oven to 350F. Grease a large 9x9-inch casserole dish with olive oil or cooking spray. Set aside.
• Heat olive oil over medium in a large skillet. Add onion and garlic, sautéing for about 3 minutes.
• Add cubed sweet potato, thyme, and rosemary to the skillet. Cook for 10 minutes, stirring frequently, until lightly tender.
• While sweet potatoes cook, crack eggs into a large mixing bowl. Add milk and season generously with salt and pepper. Whisk until eggs combine.
• Return to skillet and add in torn kale. Stir and cook until slightly wilted, about 2 minutes. Remove from heat and transfer the entire sweet potato mixture to the casserole dish.
• Making sure that the sweet potatoes and kale are spread out in the dish evenly, pour whisked eggs over top. Top with pieces of goat cheese.
• Transfer casserole dish to the oven and bake until eggs are completely set, about 35-45 minutes (depending on your oven and depth of pan).
• Remove casserole from oven and let sit 5 minutes. Cut into squares and serve hot!