Sweet Potato Breakfast Bake recipe

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Ingredients

1 tablespoon olive oil
1 sweet potato, diced
1 pound sausage
½ cup chopped onion
½ red bell pepper, diced
1 cup sliced fresh mushrooms
1 cup torn kale leaves
salt and ground black pepper to taste
5 eggs
⅓ cup water
1 teaspoon dried thyme, or to taste
1 green onion, diced

Nutrition Info

489.5 calories
carbohydrate: 19.7 g
cholesterol: 297.4 mg
fat: 34.2 g
fiber: 3.3 g
protein: 25.6 g
saturatedFat: 10.9 g
servingSize: -
sodium: 1182 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Paleo breakfast.

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