Thanksgiving and Christmas call for cinnamon rolls for breakfast, but Easter calls for an egg dish! I love to make an egg casserole, quiche, or a baked frittata like this sweet potato, kale, and bacon frittata. It’s filled with great ingredients like sweet potatoes and kale, but also has the perfect saltiness thanks to the bacon. The kale is wilted in the bacon grease after cooking for maximum flavor. After your bacon is browned and kale is wilted, you mix everything in with a dozen beaten eggs with a healthy dose of parmesan cheese and bake it until set.
I love all the colors in this frittata, and the flavors all come together so well in an egg casserole that’s perfect for Easter brunch, Mother’s Day, or really anytime of year. You can even make this dish and bake it the night before, and just reheat individual portions for breakfast when you need it. That also makes it a great option for meal prep to portion out squares of the frittata and reheat for weekday breakfasts. I’ll be honest, I’ll even eat this for lunch because it’s so filling and delicious. Here’s what you need to make this sweet potato, kale, and bacon frittata:
Ingredient List
- 1 large sweet potato
- 1 bunch kale
- 1 lb. bacon
- 1 shallot
- 12 eggs
- Milk
- Parmesan cheese
- Salt, pepper, garlic powder
And that’s it! Once your bacon is cooked, you’re only a few minutes away from the sweet potato, kale, and bacon frittata being ready for the oven. Which means you can go about enjoying the rest of your day!
- 1 lb. bacon, chopped
- 1 shallot, finely chopped
- 1 bunch of kale, stems removed, chopped
- 1 large sweet potato, peeled and diced
- 12 eggs
- ½ tsp. ground black pepper
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ cup milk
- ½ cup shredded parmesan cheese
- Preheat oven to 350 degrees Fahrenheit. Spray a baking dish with nonstick cooking spray. a 9 x 13 pan will work, but I like using something slightly smaller for a thicker frittata. The baking dish shown in the photos is roughly 8 x 11. In a large skillet, cook the bacon until browned. Remove all but 2 tbsp. of the bacon grease, then add the shallots and kale. Cook the kale until wilted, stirring frequently. Add the sweet potato and stir to combine.
- While the bacon is cooking, crack the eggs into a large bowl. Whisk with pepper, garlic powder, salt, milk, and cheese.
- Add the kale mixture to the large bowl and stir to combine.
- Pour the egg mixture into the baking dish and bake for 50-60 minutes until set. Let cook for 5-10 minutes before slicing and serving.
- Enjoy!
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