Hearty Breakfast Casserole
MAKES 4 TO 6 SERVINGS
Incorporate convenience into your routine first thing in the morning with this one-skillet breakfast.
2 medium red bell peppers
2 cups (¾-inch) cubed peeled sweet potatoes
1 tablespoon olive oil
1¼ teaspoons kosher salt, divided
8 large eggs
½ cup whole milk
6 cups (2-inch) cubed croissants
1 cup chopped ham
1 cup chopped fresh curly kale
½ cup (½-inch) cubed Swiss cheese
¼ cup crumbled goat cheese
Garnish: ground black pepper
1. Preheat oven to 425°.
In a 12-inch enameled cast-iron skillet or braiser, cook bell peppers over medium-high heat until blistered, turning occasionally, about 10 minutes. Remove from heat and place bell peppers in a resealable plastic bag; let stand for 10 minutes. Peel bell peppers and remove stems
