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Brunch has become a beloved weekend ritual for many food enthusiasts, combining the best of breakfast and lunch into one delightful meal. As more people seek out nourishing yet satisfying options for their mid-morning gatherings, the demand for brunch recipes that prioritize both taste and nutrition is on the rise. One such standout dish is the Sweet Potato & Kale Brunch Bake, a recipe that not only tantalizes the taste buds but also packs a nutritional punch.

Sweet Potato and Kale Egg Bake

Discover the deliciousness of a Sweet Potato & Kale Brunch Bake, a perfect blend of flavor and nutrition for your weekend gatherings. This dish features creamy sweet potatoes and vibrant kale, making it not only visually appealing but also packed with essential vitamins. Adaptable for various dietary needs, it can easily be made vegetarian, gluten-free, or dairy-free. Elevate your brunch spread and impress family and friends with this wholesome recipe that proves healthy eating can be delightful.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

2 cups fresh kale, stems removed and chopped

4 large eggs

1 cup milk (dairy or non-dairy)

1 cup shredded cheddar cheese (or a vegan 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 heat)

Fresh herbs for garnish (such as parsley or chives)

Instructions
 

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

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onions are translucent (about 3-4 minutes). Then, add the diced sweet potatoes, salt, pepper, smoked paprika, and red pepper flakes (if using). Stir well and cook for about 10 minutes or until sweet potatoes start to soften. Stir in the chopped kale and cook for an additional 2-3 minutes until wilted. Remove the skillet from heat.

      Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese, reserving a small handful for topping.

        Combine: Add the sautéed sweet potato and kale mixture to the egg mixture, stirring gently to combine everything evenly.

          Bake: Pour the mixture into a lightly greased 9x9-inch baking dish. Sprinkle the reserved cheese on top. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden.

            Cool and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh herbs before slicing and serving.

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