Serves 5: A great dish for breakfast!

Tools Needed: Paring knife, cutting board, vegetable peeler, grater, saute/fry pan, casserole or baking dish


  • 2 Tbs. olive oil
  • 3 oz., bunch collard greens, rinsed and shredded
  • ½ cup 2% milk
  • 1 cup shredded Italian cheese mix
  • 1/2 cup each, diced onion, bell pepper
  • 8 large eggs
  • ¼ tsp. each onion & garlic powders, black pepper
  • ½ tsp. salt, divided 


Start by peeling and grating the potato. Use a box grater to grate into hash brown sized pieces.

Heat one tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the diced onions and bell peppers for 3 minutes, then add the second tablespoon of oil, the shredded potato and shredded collards. Sprinkle with ¼ teaspoon salt. Cook for 5 minutes, stirring occasionally. The collards should be vivid green and slightly wilted and the sweet potato will be softened but not cooked through.

Meanwhile, add the eggs, milk, remaining ¼ teaspoon salt, garlic powder, onion powder and black pepper to a medium bowl. Whisk together for at least 30 seconds.

Lightly spray or grease an 8×8 or two quart casserole dish. Add the collards and sweet potatoes and spread into an even layer. Pour the egg mixture on top. Top with the shredded cheese.

Bake uncovered at 350 degrees F for 35 minute, or until a knife inserted in the center comes out clean. Another way to tell that the casserole is done is when the eggs are golden but not brown, especially at the edges.

Remove from the oven. Slice and serve garnished with freshly chopped parsley and sliced scallions.  

Nutritional Facts: Calories: 270  ~  Total Fat: 17g  ~  Sat. Fat: 4g ~  Sodium: 428g  ~  Total Carbs: 13g  ~  Fiber: 2.8g ~  Sugars: 3g  ~  Protein: 18g