The unique and beautiful blend of vegetables makes this sweet potato breakfast bake a real treat!

Yields8 Servings
Cook Time25 mins

 2 tbsp oil
 2 sweet potatoes, diced
 1 lb sausage
 1 cup onion, chopped
 2 cups sliced fresh mushrooms
 2 cups torn kale leaves
 salt and pepper to taste
 10 Nature's Yoke eggs
  cup water
 1 ½ tsp dried thyme

1

Preheat oven to 400 F.

2

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.

3

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

4

Cook and stir onion, mushrooms and kale until kale softens, about 3 minutes. Season with salt and pepper. Transfer to the bowl.

5

Whisk eggs, water, and thyme together in a small bowl. Stir into the 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 before serving.

Ingredients

 2 tbsp oil
 2 sweet potatoes, diced
 1 lb sausage
 1 cup onion, chopped
 2 cups sliced fresh mushrooms
 2 cups torn kale leaves
 salt and pepper to taste
 10 Nature's Yoke eggs
  cup water
 1 ½ tsp dried thyme

Directions

1

Preheat oven to 400 F.

2

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.

3

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

4

Cook and stir onion, mushrooms and kale until kale softens, about 3 minutes. Season with salt and pepper. Transfer to the bowl.

5

Whisk eggs, water, and thyme together in a small bowl. Stir into the 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 before serving.

Sweet Potato, Mushroom and Kale Breakfast