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As the first meal of the day, breakfast sets the tone for how we feel and function. For those looking to kick-start their mornings with something hearty and wholesome, the Savory Sweet Potato & Kale Breakfast Bake offers a delicious solution. This dish combines the natural sweetness of sweet potatoes with the earthy richness of kale, all brought together in a comforting casserole that’s perfect for family gatherings or meal prep for busy weekdays. Not only is it satisfying, but it also packs a powerful nutritional punch, making it an ideal choice for anyone looking to nourish their body right from the start of the day.

Savory Sweet Potato & Kale Breakfast Bake

Start your day on a hearty note with the Savory Sweet Potato & Kale Breakfast Bake! This nutritious casserole combines the natural sweetness of sweet potatoes with the robust flavor of kale, creating a satisfying meal loaded with vitamins and fiber. Ideal for family gatherings or meal prepping for busy weekdays, this dish is easily customizable to fit dietary preferences. Dive into a delicious start to your morning and fuel your body with essential nutrients!
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Ingredients
  

2 large sweet potatoes, peeled and diced into small cubes

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

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

6 large eggs

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

1/2 cup shredded cheese (cheddar or feta works great)

1/4 teaspoon red pepper flakes (optional for some heat)

Fresh herbs (like thyme or parsley) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with olive oil or non-stick spray.

    Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated. Spread the sweet potatoes in an even layer in the prepared baking dish.

      Bake Sweet Potatoes: Roast the sweet potatoes in the oven for about 20 minutes, or until they are fork-tender and slightly caramelized.

        Sauté Kale: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil and the chopped kale. Sauté for about 3-5 minutes, until the kale is wilted and tender. Season with a pinch of salt and set aside.

          Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, red pepper flakes (if using), and a bit of salt and pepper until fully combined.

            Combine Ingredients: Once the sweet potatoes are done roasting, remove them from the oven and gently fold in the sautéed kale and half of the shredded cheese. Pour the egg mixture over the sweet potatoes and kale, ensuring it’s evenly distributed.

              Bake the Dish: Sprinkle the remaining cheese on top, then return the baking dish to the oven. Bake for another 25-30 minutes, or until the eggs are set and the top is lightly golden.

                Cool & Serve: Allow the breakfast bake to cool for about 5 minutes before slicing. Garnish with fresh herbs if desired, cut into squares, and serve warm.

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