Potato Crusted Egg Bake

Potato Crusted Egg Bake

Ingredients: 

  • 2 medium sweet potatoes, peeled, shredded, and excess water squeezed out.
  • 2 Tbsp. ghee, melted
  • 1 bunch kale, chopped
  • 12 large eggs
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 large tomato, thinly sliced
  • 3 ounces cheese (I use almond milk cheese) shredded.

Serves 8 

  1. Preheat the oven to 400 degrees Fahrenheit Combine the sweet potatoes and ghee in a large bowl.
  2. Transfer the potatoes and ghee in a large bowl.
  3. Transfer the potato to a cast iron skillet or baking dish and begin to pack it down and up the sides of the dish to form a bowl shape.
  4. In a large bowl, combine the kale, eggs, salt, and pepper. Mix well and pour into the baking dish.
  5. Top with the tomato slices and pat dry with paper towels evenly across the top.
  6. Top with the cheese of your choice. Bake for 50 minutes, or until cooked in the middle.