Up your brunch game, add these baked eggs in a sweet potato and kale “basket” to this weekends menu. Even kale skeptics could love these gorgeous egg baskets with a slightly smokey and sweet flavor. If you like your egg yolk a little runny it adds a smooth creamy texture that compliments the crispy greens.
Did I mention this is a fool proof recipe? Add a little more of this, add a little less of that and you can’t screw it up. The perfect kind of recipe for me with a baby and toddler at home. I need to reserve all the energy and brain cells I have (which doesn’t appear to be many lately) for my boys. Luckily, this dish is one all Mom’s can feel good about serving. It’s full of protein and vitamins and….wait for it…they’re freezable! Freeze in a zip lock bag and pop it in the microwave for a minute or so.
- 4 cups chopped kale
- 2 cups shredded sweet potato
- ½ cup finely sliced red onion
- 1 cup shredded smoked Gouda
- 1 organic large egg white
- 4 garlic cloves grated
- 2 tablespoons organic Dijon mustard
- cooking spray or tablespoon olive oil
- 6 organic large eggs
- Pre-heat oven to 415°
- Shred the sweet potato, then the smoked Gouda in a food processor otherwise by hand. Clean and chop the kale. Finely slice the red onion. Put these ingredients in a large bowl and set aside.
- Add the egg white to a small bowl, add the mustard and grate the garlic in to the bowl and whisk.
- Add the egg mixture to the veggies and stir.
- Using ajumbo muffin pan, spray with Pam or rub with olive oil and fill six muffin cups with the kale-sweet potato mixture pushing down and up the sides to form a basket. It might seem like too much mixture but the veggies will shrink.
- Bake for 20 - 25 minutes until the veggies are crisp and golden. Remove from oven.
- Reshape each veggie basket with a spoon. Crack an egg in to the center of each preferably with the yolk on top and bake 10 - 12 minutes depending on how you like your eggs.