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.

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22 Comments ( Reply )

  1. Erica
    Jan 26, 2012 @ 8:50 am

    What a unique idea! Sounds delicious!

    How long do you bake it for? I think you missed that bit :)

    Reply

    • Emily
      Jan 26, 2012 @ 8:52 am

      Ha! Thank you, I’ll fix that!
      35-40 minutes, until top is golden brown.

      Reply

  2. Liz @ Southern Charm
    Jan 26, 2012 @ 9:49 am

    Honestly, this is breath taking. I have to try this, this weekend!

    Reply

  3. vanessa
    Jan 26, 2012 @ 10:59 am

    this looks SO good!

    Reply

  4. erin
    Jan 26, 2012 @ 12:15 pm

    So excited to make this for brunch on Sunday!

    Reply

    • Emily
      Jan 26, 2012 @ 1:04 pm

      Let me know what you think! :)

      Reply

  5. Stephanie
    Jan 26, 2012 @ 2:12 pm

    I am so excited to try this recipe and to have found your website!

    Reply

  6. Rachel @ The Avid Appetite
    Jan 26, 2012 @ 2:12 pm

    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!

    Reply

  7. Lindsay @ biking before bed
    Jan 26, 2012 @ 5:48 pm

    This looks so tasty… Kind of like a breKfast bread pudding!

    Reply

  8. Mercedes
    Jan 26, 2012 @ 8:54 pm

    I love sweet potato and kale together and brunch recipes that can be made the night before!

    Reply

  9. Elva @ Gluten Free dessert
    Jan 27, 2012 @ 2:16 am

    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.

    Reply

  10. Anna @ hiddenponies
    Jan 27, 2012 @ 10:03 am

    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!

    Reply

  11. Jill in Chicago
    Jan 27, 2012 @ 11:11 am

    Hmm, do you think I could substitute Greek yogurt for the ricotta or use more (non-dairy) milk?

    Reply

    • Emily
      Jan 27, 2012 @ 2:08 pm

      Hi Jill,
      If you wanted to leave the ricotta out, you could try 1/2 cup yogurt or just add another splash of milk.

      Reply

  12. Katie@Cozydelicious
    Jan 27, 2012 @ 8:07 pm

    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.

    Reply

  13. Kellie
    Jan 30, 2012 @ 11:43 pm

    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…

    Reply

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