January 27, 2015

Sweet Potato and Kale Breakfast Bake

Sweet Potato and Kale Breakfast Bake

Juno put 28 inches of snow outside my window.  I almost didn’t even need my shades this morning because the snow height covers the entire window frame.  Okay, dramatic, but because it was so dark I was pretty much half-way to a homemade movie theatre.  The only rational thing to do in this situation was lay in bed and watch Parks and Rec for the third time through. Within 10 minutes though, Ron and Leslie were talking about breakfast (naturally), so I was downstairs in the next 12 seconds.  I practically ran because I felt very exclamation point at an excuse to use my new skillet that I got for Christmas!!!!!!!!!!!!!!!!!  (Wow Katie, what a thrilling life you lead!!!!!!!!!!!!!!!!!)  So anyways I wanted something colorful and cheerful with personality to offset the mundane madness outside.  Kale and peppers and sweet potatoes and eggs and turmeric and cilantro helped with that.  And then I sprinkled a few goat cheese crumbles on top because there’s SNOWthing better than breakfast symbolism, you guys.


  • 2 medium sweet potatoes, peeled
  • 1 yellow onion
  • 1 pepper
  • 1 bunch lacinto kale
  • 1 yellow onion
  • 1 teaspoon rosemary
  • 1 teaspoon turmeric
  • 1 tbsp coconut oil
  • 3 eggs
  • fresh cilantro (optional)
  • goat cheese (optional)

Peel and chop sweet potatoes and onion and add them to the skillet with the coconut oil.  Dash with rosemary and turmeric and cook until sweet potato is soft – around 20 minutes.  While these are cooking, chop the kale and pepper and set the broiler on your oven to high.  Add in the kale and pepper once the sweet potato is done, and cook until kale wilts.  Make three wells for the egg and toss them in.  Place the skillet into the oven and cook until kale is browned and eggs are done (around 10 minutes).  Sprinkle with goat cheese and cilantro if you want; I don’t really care.

Superfood spotlight


  1. strongly anti-inflammatory – so powerful that it matches the effectiveness of some anti-inflammatory drugs
  2. neutralizes free radicals
  3. increases brain levels of BDNF (Brain Derived Neurotrophic Factor), which have been linked to decreased chances of Alzheimer’s and other age-related brain diseases
  4. helps treat and prevent cancer, heart disease, arthritis, depression
  5. ***eat with black pepper to increase absorption





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