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In recent years, there has been a significant shift in how we approach breakfast. With a growing awareness of nutrition and wellness, many people are ditching sugary cereals and processed foods in favor of healthier options that fuel their bodies for the day ahead. One rising star in the healthy breakfast lineup is the Savory Sweet Potato & Kale Breakfast Bake. This delightful dish not only offers a satisfying combination of flavors but also packs a nutritional punch, making it an excellent choice for anyone looking to start their day on the right note.

Savory Sweet Potato & Kale Breakfast Bake

Start your day with a nutritious twist on breakfast with this Savory Sweet Potato & Kale Breakfast Bake. Packed with vitamins and wholesome ingredients, this dish combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale. Perfect for any dietary preference, you can easily customize it with dairy-free options. Ideal for meal prep, this flavorful bake is bound to energize your mornings and delight your taste buds!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup kale, stems removed and chopped

1/2 cup red bell pepper, diced

1/2 cup onion, diced

3 cloves garlic, minced

4 large eggs

1/2 cup milk (dairy or non-dairy)

1 cup shredded cheddar cheese (or dairy-free cheese)

1 teaspoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

Fresh herbs for garnish (such as parsley or chives)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Roast the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with 1 teaspoon of olive oil, smoked paprika, salt, and black pepper. Spread them out on a baking sheet and roast in the preheated oven for about 20 minutes or until tender, stirring halfway through.

      Sauté the Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil, then sauté the onion and red bell pepper until they are soft, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the chopped kale and cook until wilted, roughly 3-4 minutes. Remove from heat and set aside.

        Mix the Egg Mixture: In a large bowl, whisk together the eggs and milk until well combined. Season with an extra pinch of salt and pepper to taste.

          Combine Ingredients: Once the sweet potatoes are done roasting, reduce the oven temperature to 350°F (175°C). In a baking dish, combine the roasted sweet potatoes, sautéed vegetables, and half of the cheese. Pour the egg mixture evenly over the top, ensuring all ingredients are well coated.

            Bake the Dish: Sprinkle the remaining cheese on top of the mixture. Bake in the oven for 25-30 minutes, or until the egg is set and the top is golden brown.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs before cutting into squares and serving warm.

                Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings