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In recent years, the trend towards healthy breakfast options has gained significant momentum. As more people prioritize their health and well-being, nutritious meals that are easy to prepare have become increasingly popular. One such dish that perfectly embodies this trend is the Savory Sweet Potato & Kale Breakfast Bake. This delightful recipe is not only packed with flavor but also brimming with essential nutrients, making it an ideal choice for those looking to kickstart their day on a healthy note.

Savory Sweet Potato & Kale Breakfast Bake

Start your day right with this Savory Sweet Potato & Kale Breakfast Bake! Packed with nutritious ingredients like sweet potatoes, kale, quinoa or brown rice, and eggs, this dish offers a flavorful and wholesome breakfast option. Easy to prepare and perfect for meal prep, it combines the natural sweetness of roasted sweet potatoes with the earthy taste of kale, ensuring you fuel your body effectively. Enjoy a slice for a delicious breakfast or a hearty lunch anytime!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup fresh kale, chopped (stems removed)

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup cooked quinoa (or brown rice)

4 large eggs

1/2 cup milk (dairy or non-dairy)

1/2 cup shredded cheese (cheddar, feta, or your favorite)

1/4 teaspoon red pepper flakes (optional for a kick)

Fresh herbs (like parsley or chives) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Sweet Potatoes: In a large bowl, combine the diced sweet potatoes, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss well to coat. Spread the sweet potatoes in an even layer on a baking sheet and roast for 20 minutes, until fork-tender and slightly caramelized.

      Sauté the Kale: While the sweet potatoes are roasting, heat a small skillet over medium heat. Add the chopped kale and sauté for about 5 minutes until wilted. Remove from heat and set aside.

        Mix the Base Ingredients: In a large mixing bowl, combine the roasted sweet potatoes, sautéed kale, cooked quinoa (or brown rice), and red pepper flakes if using. Gently fold to mix.

          Prepare the Egg Mixture: In a separate bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

            Assemble the Bake: In a greased 9x9-inch baking dish, spread the sweet potato and kale mixture evenly. Pour the egg mixture over the top, ensuring it seeps through. Sprinkle the shredded cheese uniformly across the top.

              Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the egg is set and the top is golden and slightly puffed.

                Cool and Serve: Allow the breakfast bake to cool for 5-10 minutes before slicing into squares. Garnish with fresh herbs for added flavor.

                  Enjoy: Serve warm, either on its own or with a dollop of yogurt or avocado slices on top for a creamy finish.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6