What the Kale Sweet Potato Breakfast Bake
Does anyone ever go to the grocery store and get super excited about vegetables and end up buying a little more than expected?!
Or do you ever buy ingredients for a recipe and then end up using half the amount you thought you were going to use and wonder why the recipe lied to you?
and then you’re left standing there like ….great now what …
In my case it was kale. I hardly ever buy kale. I know I know. All of you are a little overly excited about kale. I get it. It’s like the exciting, fancier version of spinach. Don’t tell me you’ve never ordered kale salad on a menu and not secretly felt healthier, fancier, and a little more in the nutrition game. I know I have.
Anyway, I had bought some [a lot ] of kale for a recipe and somehow the recipe ended up needing WAY less than what I had bought. oh recipes….
or maybe I’m just terrible at following directions, which is probably more like it..but I kind of like it that way.
So what the kale?
I literally had a 32 oz bag of kale. That’s A LOT of kale and I’m not someone who eats kale salads a lot….they’re just a little bitter for me.
Good thing was that I had just gotten over a cold and had A TON of energy saved up from all those days I literally laid in my bed and did a good amount of nothing …so I was feeling creative.
My favorite thing about recipes is making them up as I go. Why? Because 90% of the time they turn out delicious and because I can simply use whatever ingredients and in whatever amounts I want. It’s freeing and exciting and I secretly feel like a perfect mix between a mad scientist and a chef. Which now that I think of it ….that’s essentially what a dietitian is 😉
Hooookay so onto the recipe. I had sweet potatoes, garlic, cheese, eggs, and of course the kale.
So to me that read:
Here we go…
- 24-32 oz kale
- olive oil or fat of choice (I used extra light tasting organic olive oil that is made for sauteing, frying, and baking)
- 2-3 large cloves of garlic
- 1/2 large onion (I actually didn’t feel like chopping onion that day so I didn’t….but next time I make it I’m definitely adding it. You can never go wrong with onion —unless its in something sweet. then skip it.)
- 2 medium sweet potatoes
- black pepper
- garlic powder
- smoked paprika (if desired)
- 4-5 large eggs
- 1/2 cup milk
- Parmesan cheese to taste (probably 1-2 tablespoons)
- Shredded cheese [I used mozarella] – amount to taste
- Chop garlic and cut sweet potatoes into 1/2 inch cubes – set both aside separately.
- Place kale, chopped garlic, and olive oil in large skillet or pot. Cook over low to medium heat, stirring occasionally so that the kale cooks evenly. ** I was not able to add all the kale in at once. Instead, as the kale cooked down, I would add more to the pan. Cook until all kale is cooked down/steamed. You may need to add a little water along the way…and that is okay 🙂
- In a separate medium size skillet, add cubed sweet potatoes, olive oil (or other form of fat), a drizzle of honey, and a good sprinkle of cinnamon plus a dash of salt together. Set to low-medium heat and allow to cook until sides of sweet potatoes are slightly browned and inside is soft.
- Remove both the sweet potatoes and kale from heat.
- Add cooked sweet potatoes to kale and gently mix together. Add kale-sweet potato mixture to a 2 qt rectangular glass pyrex.
- In a medium size mixing bowl, scramble up 4-5 whole eggs, 1/2 cup of milk, Parmesan cheese, and the following spices to taste: garlic powder, pepper, and maybe some smoked paprika and a little dash of salt.
- Pour mixture over sweet potato and kale.
- Top with shredded cheese.
- Bake at 350 for 25-30ish minutes or until eggs are cooked through and cheese is melted and slightly browned at the top for that delicious crunchy toasted cheese flavor 🙂
- Enjoy for breakfast, lunch or dinner.
The last time I ate it, I placed it between two slices of toasted bread with some sliced up chicken, some avocado, and a little more cheese. It was AMAZING.
From my belly to yours,