Description
A vibrant and hearty one-pan breakfast that blends tender caramelized sweet potatoes with savory turkey bacon, earthy kale, and perfectly cooked eggs. This wholesome dish is the ultimate solution for busy mornings, providing a balance of fiber and protein to keep your family satisfied until lunch. Naturally sweet and savory, it transforms simple pantry staples into a comforting meal that brings warmth to your kitchen.
Ingredients
4 slices turkey bacon, chopped
1 small yellow onion, diced
1 large red bell pepper, diced
1 large sweet potato, peeled and diced into 1/2 inch cubes
2 cups fresh kale, stems removed and chopped
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp paprika
4 large eggs
1 stalk green onion, thinly sliced
Instructions
Heat a large skillet over medium heat and cook the turkey bacon until crispy.
Remove bacon from the pan, leaving the rendered fat, and add the diced sweet potatoes.
Sauté the sweet potatoes for 8-10 minutes until tender and slightly browned.
Add the onion and red bell pepper to the skillet, cooking until softened.
Stir in the cumin, garlic powder, and paprika.
Add the chopped kale and stir until wilted.
Create four small wells in the hash mixture and crack an egg into each.
Cover the skillet and cook for 3-5 minutes or until the eggs reach your desired doneness.
Garnish with the cooked turkey bacon and fresh sliced green onions before serving.
Notes
Use beef bacon as a halal alternative to turkey bacon if preferred. You can swap the sweet potato for butternut squash for a lower-glycemic twist. Store leftovers in an airtight container for up to 3 days, but reheat the eggs separately for the best texture.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: American