Sweet Potato Kale Scramble

One of the many, many things I love about my husband is the way he goes above and beyond to make breakfasts that I will like. While we both enjoy a lot of foods, our tastes in breakfast definitely differ a lot and it means a lot that he will try to make things that fit my taste when it comes to breakfast. He is a winner and so is this kale scramble recipe he created!

Also a bonus that it used some of our very healthy and prolific Kale we have growing in our garden currently.

Author: Colin Martin

This is one of those dishes that doesn’t really need a recipe, but sometimes it’s nice to have a starting point, but it’s certainly a dish you can modify freely! I threw this together hoping it would be a hit with Trish and in the end, it really was her type of breakfast. Trish likes an over easy egg on toast but prefers a breakfast hash. Switching out hash browns for broccoli, or even sweet potatoes and kale as in this recipe, will take her to a happy place.

For this recipe, I browned breakfast sausage before frying the sweet potato, but it could probably be fried simultaneously. The breakfast sausage could easily be substituted with bacon or ham. I used a small sweet potato, quartered and thinly sliced. When the sweet potatoes were at a tender crisp stage, I added bell pepper and green onion. The kale can be added shortly after that and when everything is cooked, add some eggs. When the eggs are done, top with some shredded cheese!

Sweet Potato Kale Scramble

Recipe by Colin MartinCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

20

minutes

A flavourful, filling and nutritious breakfast for the whole family!

Ingredients

• Oil and/or butter

• 6 links of breakfast sausage

• 1 small sweet potato, quartered and thinly sliced

• ½ a bell pepper, diced

• 2 green onions, chopped

• 3-4 leaves of kale in bite-sized pieces

• 6 eggs

• 2 tablespoons Half and Half cream

• Salt

• Pepper

• ½ cup of your favourite cheese for eggs, shredded

Directions

• In a lightly oiled pan, brown breakfast sausage until cooked through. Chop and set aside.
• In the same pan, fry sweet potatoes. Add oil or butter as needed. When tender crisp, or about half done, add the peppers and onions. Just before the sweet potatoes are done, add the kale.
• While sweet potatoes are cooking, whisk eggs, cream, salt, and pepper together.
• When the vegetables are done, add the sausages to the pan. Add more butter if needed, then pour in the egg mixture. As the eggs begin to cook, gently stir them by scraping the spatula across the bottom of the pan. After the eggs are done, top with shredded cheese.
• Serve immediately, enjoying with your favourite breakfast hash sides like toast, salsa, etc.

If you are looking for some more great breakfast recipes created by Colin, check out these links!

Breakfast Casserole

Pumpkin French Toast

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