Sweet Potato, Mushroom and Kale Breakfast

Sweet Potato, Mushroom and Kale Breakfast

The unique and beautiful blend of vegetables makes this sweet potato breakfast bake a real treat!
Cook Time 25 mins
Total Time 25 mins
Servings 8

Ingredients
  

  • 2 tbsp oil
  • 2 sweet potatoes, diced
  • 1 lb sausage
  • 1 cup onion, chopped
  • 2 cup sliced fresh mushrooms
  • 2 cup torn kale leaves
  • salt and pepper to taste
  • 10 Nature's Yoke eggs
  • 2/3 cup water
  • 1 1/2 tsp dried thyme

Instructions
 

  • Preheat oven to 400 F.
  • Heat 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. Add to the sweet potato in the bowl.
  • Cook and stir onion, mushrooms and kale until kale softens, about 3 minutes. Season with salt and pepper. Transfer to the bowl.
  • Whisk eggs, water, and thyme 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 before serving.
Keyword gluten free, kale, kale breakfast, mushroom, sweet potato, sweet potato breakfast, sweetpotato mushroom kale
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