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Start your day on a deliciously healthy note with a Savory Sweet Potato & Kale Breakfast Bake. This wholesome dish combines the natural sweetness of sweet potatoes with the nutrient-rich goodness of kale, all enveloped in a fluffy egg mixture. Ideal for meal prep or a family brunch, this recipe is not only simple but also packed with flavor, making it a perfect way to fuel your morning.

Savory Sweet Potato & Kale Breakfast Bake

Kickstart your mornings with the Savory Sweet Potato & Kale Breakfast Bake, a nutritious and delicious way to fuel your day! This easy recipe combines the sweetness of roasted sweet potatoes with the goodness of sautéed kale, all bound together with a fluffy egg mixture. Perfect for meal prep or sharing at brunch, this dish is packed with vitamins and minerals and offers great flavor flexibility. Enjoy it fresh or save some for busy weekdays, making healthy eating a breeze!
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Ingredients
  

2 large sweet potatoes, peeled and diced into small cubes (about 4 cups)

1 tablespoon olive oil, plus extra for greasing

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 bunch of kale, stems removed and roughly chopped (approximately 4 cups)

6 large eggs

1/2 cup milk (or your favorite non-dairy alternative)

1/2 cup shredded cheese (cheddar or feta provide excellent flavor)

1/4 teaspoon red pepper flakes (optional for a spicy kick)

Fresh herbs for garnish (such as thyme or parsley)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish using olive oil or non-stick cooking spray to prevent sticking.

    Prepare the Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and smoked paprika. Toss until the sweet potatoes are well-coated with the seasoning. Evenly spread the seasoned sweet potatoes in a single layer within the prepared baking dish.

      Bake the Sweet Potatoes: Place the baking dish in the preheated oven and roast the sweet potatoes for approximately 20 minutes, or until they become fork-tender and develop a slight caramelization.

        Sauté the Kale: While the sweet potatoes are baking, heat a splash of olive oil in a skillet over medium heat. Add the chopped kale and sauté for about 3-5 minutes, stirring occasionally, until the kale is wilted and tender. Lightly season with a pinch of salt, then remove from heat and set aside.

          Prepare the Egg Mixture: In a separate large mixing bowl, whisk together the 6 large eggs, 1/2 cup of milk, and red pepper flakes (if using). Season the mixture with a touch of salt and black pepper, whisking until everything is fully incorporated.

            Combine the Ingredients: After the sweet potatoes have roasted, remove the baking dish from the oven. Gently fold the sautéed kale and half of the shredded cheese into the sweet potatoes. Pour the egg mixture evenly over the potato and kale mixture, ensuring it covers all ingredients.

              Bake the Dish: Sprinkle the remaining cheese on top of the mixture. Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the eggs are fully set and the top has a light golden hue.

                Cool & Serve: Once baked, allow the dish to cool for approximately 5 minutes before slicing into squares. For a fresh touch, garnish with your choice of herbs. Serve warm and enjoy a delightful breakfast!

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 6-8