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 caloriescarbohydrate: 19.7 gcholesterol: 297.4 mgfat: 34.2 gfiber: 3.3 gprotein: 25.6 gsaturatedFat: 10.9 gservingSize: -sodium: 1182 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Breakfast Bake
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into the sausage mixture. Pour into a large baking dish.
Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.