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Brunch is a beloved mealtime that offers the perfect opportunity to gather with friends and family, and there's no better dish to feature than the Sweet Potato & Kale Brunch Bake. This vibrant, hearty casserole not only showcases the rich flavors of sweet potatoes and kale, but it also embodies the essence of a wholesome meal that can be enjoyed by everyone, regardless of dietary preferences. Whether you’re a brunch aficionado or a busy parent looking for a nutritious family meal, this dish promises to delight your taste buds while providing essential nutrients.

Sweet Potato and Kale Egg Bake

Start your brunch off right with a delicious Sweet Potato & Kale Brunch Bake! This hearty casserole combines the sweet, creamy goodness of sweet potatoes with the nutritious crunch of kale, making it a perfect dish for any dietary need. Packed with essential nutrients and easy to prepare, it's a crowd-pleaser that everyone will enjoy. Discover how to create this vibrant and wholesome bake that not only tastes great but also nourishes your body. Enjoy a nourishing brunch experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

2 cups fresh kale, stems removed and chopped into bite-sized pieces

4 large eggs

1 cup milk (can be dairy or non-dairy like almond or oat milk)

1 cup shredded cheddar cheese (or a vegan cheese alternative)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Fresh herbs for garnish (such as chopped parsley or chives)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for the bake.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. Next, stir in the diced sweet potatoes, along with salt, black pepper, smoked paprika, and red pepper flakes (if using). Cook for approximately 10 minutes, or until the sweet potatoes begin to soften. Finally, add the chopped kale to the skillet and cook for an additional 2-3 minutes, until the kale has wilted. Once done, remove the skillet from heat.

      Prepare the Egg Mixture: In a separate mixing bowl, crack the eggs and whisk them together with the milk until fully combined. Incorporate the shredded cheese into the egg mixture, reserving a small handful of cheese to sprinkle on top later.

        Combine: Gently fold the sautéed sweet potato and kale mixture into the egg and cheese blend, ensuring that all ingredients are evenly distributed.

          Bake: Transfer the combined mixture into a lightly greased 9x9-inch baking dish, spreading it out evenly. Sprinkle the reserved cheese uniformly over the top. Place the dish in the preheated oven and bake for 30-35 minutes, or until the eggs are fully set and the top has a light golden color.

            Cool and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes for easier slicing. Garnish with freshly chopped herbs before serving, adding a touch of color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4

                Presentation Tips: For an appealing presentation, slice the bake into squares and serve on individual plates, garnished with a sprig of fresh herbs on each slice. A drizzle of balsamic reduction can also enhance the flavors beautifully!