After enjoying a few weeks back home in Kansas and then taking some time to readjust back to real life, I’m finally ready to get back to sharing yummy recipes and talking all about my favorite thing–food!
As I’ve mentioned before, working from home has given me the chance to really enjoy my breakfasts lately. I have time to wake up, leisurely sip a hot cup of cocoa or coffee and whip up something delicious to start the day on the right foot.
Today’s breakfast was the result of needing to use up some extra ingredients in my fridge. When I woke up and was starting into my fridge trying to decide on what to eat, the big bunch of kale that I bought the other day for another recipe was staring me right in the face.
I love incorporating unique and different ingredients into my meals every week, but it can lead to a lot of food waste and wasted money. Repeating ingredients throughout my week has been key for me to use everything up so that I can buy new foods to try!
Kale worked really well in this recipe and got a bit crispy, almost like kale chips (yum!), but feel free to use whatever greens you have on hand that you need to use up.
This kale sweet potato breakfast bake also features another one of my favorite ingredients: sweet potatoes! I swear, I’m pretty sure I go through half a dozen sweet potatoes a week, but can you blame me? They’re full of healthy vitamins, minerals and antioxidants, plus they taste sooo good!
If you’re short on time, you can throw the sweet potatoes right into the breakfast bake without pre-roasting them, but you may want to add on a few extra minutes of baking time. However, I prefer either sautéing them or baking first because I love the extra flavor they have when they’re roasted.
This recipe is not only jam-packed with flavor, but it’s high in protein, fiber and nutrients, making it a great breakfast option–regardless of whether you’re looking to shed some extra pounds or just wanting to start your day with a burst of energy.
More recipes coming soon! Thanks everyone for sticking with me 🙂
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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- 1 sweet potato
- 2 tbsp olive oil
- 10 eggs
- 1/3 cup milk
- 2 bunches kale, chopped
- 4 oz feta, crumbled
- 1 tsp cumin
- salt and pepper to taste
Ingredients
|
|
- Preheat oven to 400 F. Chop sweet potatoes into cubes and toss with olive oil, 1/2 tsp cumin and a dash of salt and pepper. Spread in a single layer on a sheet pan and bake 30 minutes, flipping halfway.
- Spread chopped kale and roasted sweet potatoes in a casserole dish or baking pan.
- In a separate bowl, whisk together eggs, milk, feta, 1/2 tsp cumin and a bit of salt and pepper. Pour evenly over kale and sweet potato mixture and bake at 400 F for 30-35 minutes, or until eggs are set.
Pre-roasting your sweet potatoes is optional. You can also sauté them in a skillet or add them directly and increase cooking time by 5-10 minutes.
We eat a ton of sweet potatoes too!! Love them. Great post rach!