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.
Sweet Potato, Kale & Bacon Egg Bake
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.
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{ 22 comments }
What a unique idea! Sounds delicious!
How long do you bake it for? I think you missed that bit
Ha! Thank you, I’ll fix that!
35-40 minutes, until top is golden brown.
Honestly, this is breath taking. I have to try this, this weekend!
this looks SO good!
So excited to make this for brunch on Sunday!
Let me know what you think!
I am so excited to try this recipe and to have found your website!
Thanks Stephanie!
this is absolutely perfect for hosting a brunch! I love having brunch, but do not like to be prepping anything once people arrive. This is a great solution!
This looks so tasty… Kind of like a breKfast bread pudding!
I love sweet potato and kale together and brunch recipes that can be made the night before!
You really did some creative. I am going to try it this week and let you know how it goes. Looking forward creative work from you like this.
Oh, this looks like such a great idea! I think I’d prefer it over the bread version, although I’ve never had one
It sure is pretty too!
Hmm, do you think I could substitute Greek yogurt for the ricotta or use more (non-dairy) milk?
Hi Jill,
If you wanted to leave the ricotta out, you could try 1/2 cup yogurt or just add another splash of milk.
I love egg bakes! And I love that you replaced the bread with yummy sweet potato! I bet this recipe would work great in muffin tins too – as a portable egg bake.
Thanks Emily…I love kale, we can get overwhelmed with it in our CSA so I learned to bake it and make them into chips.. Looking forward to giving this a try…
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