Autumn Egg Bake with Sage-Roasted Sweet Potatoes + Kale
/This recipe was inspired by my abundant and beautiful sage plant that keeps on giving and giving as the weather gets colder and colder. By simply roasting root vegetables with sage, this dish gets a punch of amazing brain-boosting, mood-enhancing and menopause-relieving herbs along with a deeply textured taste and comfort. This is an easy make-ahead dish for a busy weeknight dinner or more time for sleeping in!
This dish can easily be made vegetarian by subbing out the sausage for tempeh or leaving out entirely!
Ingredients
5 cups sweet potatoes, peeled and chopped into bite-size pieces
2 tablespoons avocado oil, plus a little extra for greasing the dish
2 tablespoons fresh sage, minced (sub in 1 tablespoon dried sage)
1 large shallot, peeled, minced
12 oz. pastured sausage or tempeh (I like Hickory Nut Gap Farm pasture-raised pork breakfast sausage). If using tempeh or tofu, please make sure they are organic or non-GMO.
1 bunch kale
1 teaspoon mustard powder
10 organic or pastured eggs
Sea salt + pepper
Instructions
Preheat oven to 425 degrees.
Place potatoes on a baking sheet and toss with 1 tbsp oil and sage. Sprinkle with sea salt.
Bake for 25 minutes or until touched with golden brown and tender. Set aside in pan when done. And turn down oven to 350.
Meanwhile, heat 1 tbsp. oil in a skillet. Add shallots and cook for 1-2 minutes until starting to get translucent.
Add sausage or tempeh and cook until no longer pink or well-heated.
Add mustard powder and heat for one minute. Add kale and cook mixture until kale is wilted (about 5 more minutes). Turn off heat.
Lightly oil a 10X13 baking dish with avocado oil.
Whisk eggs with 2 tbsp filtered water for one minute.
Place potatoes as one layer on the bottom of the greased baking dish. Top with kale + sausage mixture. Pour eggs on top. Season lightly with sea salt and pepper.
Bake at 350 degrees for 40 minutes or until eggs are set.
Let cool and cut into about 12 squares and serve!
Notes:
Feel free to swap out sweet potatoes for whatever root veggies you have around including butternut squash or parsnips and carrots
Rosemary would be a nice substitute for the sage.
