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Breakfast is often hailed as the most important meal of the day, and for good reason. It sets the tone for your energy levels, mood, and overall well-being. Among the myriad of breakfast options available, the Savory Sweet Potato & Kale Breakfast Bake stands out as a nourishing and satisfying choice. This dish not only tantalizes the taste buds but also embodies the principles of a balanced diet, making it an excellent way to kickstart your day.

Savory Sweet Potato & Kale Breakfast Bake

Start your day right with the Savory Sweet Potato & Kale Breakfast Bake! This nutritious dish combines sweet potatoes and kale, both rich in vitamins and fiber, to create a flavorful and satisfying breakfast. Packed with protein from eggs and cheese, it's perfect for busy mornings or family gatherings. With its vibrant colors and delicious taste, this bake ensures you stay energized and full, making breakfast a delightful experience. Enjoy a wholesome start to your day!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

2 cups kale, chopped (stems removed)

1 small onion, finely chopped

3 cloves garlic, minced

4 large eggs

1 cup milk (dairy or plant-based)

1 cup shredded cheese (cheddar or feta work well)

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

1 teaspoon dried thyme or 1 tablespoon fresh thyme

Optional: red pepper flakes for heat

Instructions
 

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

    Prepare the sweet potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they start to soften.

      Sauté the aromatics: Add the chopped onion and minced garlic to the skillet with the sweet potatoes. Sauté for another 5 minutes until the onions are translucent. Stir in the chopped kale and cook for about 3-4 minutes until wilted. Season with smoked paprika, salt, pepper, and thyme. Remove from heat.

        Whisk the egg mixture: In a mixing bowl, whisk together the eggs and milk until well combined. Stir in half of the shredded cheese.

          Combine ingredients: In a greased 9x13 inch baking dish, layer the sweet potato-kale mixture evenly. Pour the egg and cheese mixture over the top, ensuring it covers the vegetables. Sprinkle the remaining cheese on top.

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

              Cool and serve: Remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm, optionally with a sprinkle of red pepper flakes for added heat.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6