My Minnesota Aunts made the best egg bakes and it was something I looked forward to every time we celebrated Christmas in Minnesota.  It might be a Minnesota thing – I don’t ever recall having it with Wisconsin family – anyone know? I remember them being full of cubed white bread, breakfast sausage, custardy eggs and of course, some cheese. They were delicious. It’s been a few years since I’ve had it, but I haven’t forgotten.

I decided to put a little twist on the traditional egg bake and added sweet potato and kale instead of the white bread. Much healthier, much more flavorful and much more colorful! The bacon and cheese add decadent flavor and richness so it is just as rich and satisfying as the original.

 

One of the best things about egg bakes perhaps, is that they can be prepped the night before, so that you can wake up to a leisurely breakfast or you know, a snowy morning in Minnesota.

Sweet Potato, Kale & Bacon Egg Bake

by Emily Dingmann

Prep Time: 15 min

Cook Time: 40 min

Keywords: breakfast entree gluten-free high fiber high protein low-carb eggs kale Christmas Easter

Ingredients (8 servings)

  • 1 sweet potato
  • 1 bunch kale
  • 1/2 onion
  • 6 oz bacon
  • 1 cup ricotta cheese
  • 7 eggs
  • 1/4 cup milk
  • salt & pepper
  • 1/2 cup italian cheese blend

Instructions

Pre-heat oven to 375 degrees.

Peel and shred the sweet potato.

Thinly slice kale and chop onion.

Chop bacon.

Heat large pan and spray with cooking spray or oil.

Add onions and kale to pan. Saute for 5-8 minutes until kale has wilted.

Set aside.

Heat same pan and add bacon.

Saute about 5 minutes until bacon is starting to brown.

Remove and drain on paper towel.

Combine sweet potato, kale and onion mixture, bacon and ricotta cheese together.

Spread into bottom of 9×13 pan sprayed with cooking spray.

Whisk together eggs, milk, salt and pepper.

Pour over sweet potato mix.

Sprinkle with cheese.

Bake for 35-40 minutes, until top is golden brown.

Can also be made the night before, cover with foil and bake the next morning.

Powered by Recipage
Share it!

categories: bacon, breakfast, eggs, gluten-free, protein, vegetables, whole foods22 comments

Is there anyone else out there who can not believe that Thanksgiving is in mere days? I still sort of can’t believe it. I’ve managed to move past my shock and this week I’ve got a few Thanksgiving recipes for you all – they are traditional sides with little twists.

I hope I don’t upset anyone by saying this, but I’ve never been a huge fan of mashed potatoes. They are all right, but I’d much rather my potatoes fried in duck fat. :) And even though I’m not really a fan – we thought that having a mashed potato bar at our wedding would be super fun! There were a few varieties of mashed potatoes, with toppings like pancetta, lobster and creme fraiche, which make mashed potatoes sound so much better – I heard it was good!

My husband on the other hand loves potatoes of any kind (he’s a real Midwestern boy) and I love him so I tried to figure out a way to compromise. I hear that is what marriage is all about. ;)

So I proceeded to think about the things that I love (selfishly) and if they could possibly pair with mashed potatoes. Coconut milk and curry; wasabi and bok choy; neither of which seemed appropriate for Thanksgiving, especially since I realize there are a lot of Thanksgiving purists out there.

And then I thought about my beloved cured pork and cheese. And I thought that garlic mashed potatoes topped with crispy proscuitto and parmesan cheese would make everyone happy.

They did.

Print
Better Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Ingredients

  • 1.5 pounds baby red potatoes
  • 3 cloves garlic
  • 3 Tbsp butter
  • 3 Tbsp half & half
  • salt & pepper
  • 4 oz proscuitto
  • 4 oz parmesan

Instructions

  1. Place potatoes and garlic cloves in large pot.
  2. Cover with water.
  3. Bring to a boil and lower, cooking for about 20 minutes, or until potatoes .
  4. Remove from heat and put in mixing bowl.
  5. Add butter, half & half and whip or mash to desired consistency.
  6. Season with salt and pepper and set aside.
  7. Place proscuitto in hot pan and heat, flipping occasionally until crisp.
  8. Shred parmesan over hot mashed potatoes and crumble proscuitto over top.
  9. Serve hot.
  10. *Mashed potatoes can be made ahead of time, just re-heat and top with proscuitto and cheese.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://anutritionisteats.com/better-mashed-potatoes/

Share it!

categories: bacon, cheese, dinner, gluten-free, whole foods12 comments