Rating: 4.5 stars 4.4
38 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

This sweet potato egg bake is a great breakfast.

Recipe Summary

20 mins
45 mins
5 mins
1 hr 10 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the 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, 5 to 7 minutes. Add to 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 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.

Nutrition Facts

490 calories; protein 25.6g; carbohydrates 19.7g; fat 34.2g; cholesterol 297.4mg; sodium 1182mg. Full Nutrition