Sweet Potato Breakfast Bake

Sweet Potato Breakfast Bake
  • 1 tablespoon olive oil
  • 1 sweet potato, diced
  • 1 pound sausage
  • 1/2 cup chopped onion
  • 1/2 red bell pepper, diced
  • 1 cup sliced fresh mushrooms
  • 1 cup torn kale leaves
  • salt and ground black pepper to taste
  • 5 eggs
  • 1/3 cup water
  • 1 teaspoon dried thyme, or to taste
  • 1 green onion, diced


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
  3. Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, about 5 minutes. Add to the sweet potato in the bowl.
  4. Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
  5. Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into the sausage mixture. Pour into a large baking dish.
  6. Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

04/02/2018
Sweet Potato Breakfast Bake, recipe PT15M PT1H 5 455 calories

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