My Minnesota Aunts made the best egg bakes and it was something I looked forward to every time we celebrated Christmas in Minnesota.  It might be a Minnesota thing – I don’t ever recall having it with Wisconsin family – anyone know? I remember them being full of cubed white bread, breakfast sausage, custardy eggs and of course, some cheese. They were delicious. It’s been a few years since I’ve had it, but I haven’t forgotten.

I decided to put a little twist on the traditional egg bake and added sweet potato and kale instead of the white bread. Much healthier, much more flavorful and much more colorful! The bacon and cheese add decadent flavor and richness so it is just as rich and satisfying as the original.


One of the best things about egg bakes perhaps, is that they can be prepped the night before, so that you can wake up to a leisurely breakfast or you know, a snowy morning in Minnesota.

Sweet Potato, Kale & Bacon Egg Bake

by Emily Dingmann

Prep Time: 15 min

Cook Time: 40 min

Keywords: breakfast entree gluten-free high fiber high protein low-carb eggs kale Christmas Easter

Ingredients (8 servings)

  • 1 sweet potato
  • 1 bunch kale
  • 1/2 onion
  • 6 oz bacon
  • 1 cup ricotta cheese
  • 7 eggs
  • 1/4 cup milk
  • salt & pepper
  • 1/2 cup italian cheese blend


Pre-heat oven to 375 degrees.

Peel and shred the sweet potato.

Thinly slice kale and chop onion.

Chop bacon.

Heat large pan and spray with cooking spray or oil.

Add onions and kale to pan. Saute for 5-8 minutes until kale has wilted.

Set aside.

Heat same pan and add bacon.

Saute about 5 minutes until bacon is starting to brown.

Remove and drain on paper towel.

Combine sweet potato, kale and onion mixture, bacon and ricotta cheese together.

Spread into bottom of 9×13 pan sprayed with cooking spray.

Whisk together eggs, milk, salt and pepper.

Pour over sweet potato mix.

Sprinkle with cheese.

Bake for 35-40 minutes, until top is golden brown.

Can also be made the night before, cover with foil and bake the next morning.

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