Sweet Potato Breakfast Bake


This sweet potato egg bake is a great breakfast.

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs 10 mins


  • 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

  • cup water

  • 1 teaspoon dried thyme, or to taste

  • 1 green onion, diced


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, 5 to 7 minutes. Add to sweet potato in the bowl.

  4. 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.

  5. Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into sausage mixture. Pour into a large baking dish.

  6. Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

Nutrition Facts (per serving)

490 Calories
34g Fat
20g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 490
% Daily Value *
Total Fat 34g 44%
Saturated Fat 11g 55%
Cholesterol 297mg 99%
Sodium 1182mg 51%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 26g
Vitamin C 25mg 126%
Calcium 96mg 7%
Iron 3mg 18%
Potassium 757mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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