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Sweet Potato Crusted Kale Bacon Egg Bake

My Jewish family has developed a less-than-traditional, ultramodern way of celebrating Hanukkah. In the weeks leading up to the Festival of Lights, we send each other a slew of emails with subject line, “[NAME]’s Hanukkah List!”

It might sound materialistic (and it probably is), but we love each other and we love getting each other gifts. But an unloved present means another trip to the mall and, well, the Siegel family just isn’t down with that.

 Last year, I neglected to email out said list, so a few days before the holiday began, my little sister texted me asking what I wanted. I rattled off a few things, to which she responded, “Check your email.”

When I opened up my browser, I found a lovely Amazon gift card waiting for me. Impersonal? Slightly. Much appreciated and surely to be well used? 1,000,000%. I’m a Prime account holder for a reason, you know.

(I know you thought you’d be out of the holiday blog post woods by mid-February, but I promise I’m going somewhere with this.)

After letting the gift card sit dormant for a couple of weeks, I set my eyes on a prize: a cast iron skillet. I wasn’t totally sure what I was going to do with it, but after experiencing a couple of meals cooked in the skillets of friends, I knew I had to have one for myself.

So today’s recipe is inspired in part by my new “Cast Iron Skillet Owner” title, in part by the Paleo Frittata from Corner Table, and in part by my insatiable appetite for anything involving both sweet potatoes and bacon.

* Recipe *


  • PREP TIME: 20 mins
  • COOK TIME: 25 mins
  • TOTAL TIME: 45 mins 
  • Serves: 8 slices


  • 1 large sweet potato
  • 7 slices of bacon
  • 12 eggs
  • 1 cup frozen chopped kale
  • salt & pepper, to taste


  1. Preheat your oven to 350 degrees and, if necessary, coat your cast iron skillet with oil or butter
  2. Thinly slice your sweet potato and layer the slices in concentric circles in the bottom of the skillet, starting from the center
  3. Lay your bacon slices in a starburst pattern, evenly covering the sweet potato
  4. Bake the potatoes and bacon for 10-15 minutes, or until the bacon has cooked almost entirely; let cool for about 5 minutes once finished
  5. While the potatoes and bacon are cooking, scramble your eggs in a large bowl
  6. Add your frozen kale, salt, and pepper, whisking until incorporated
  7. Pour the egg mixture over the potatoes and bacon and cook for 20-25 minutes, until the eggs are cooked through
  8. Let cool for 8-10 minutes before slicing


  • Serving size: 1 slice 
  • Calories: 150 
  • Fat: 8g 
  • Carbohydrates: 9g 
  • Protein: 12g
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Food Specialist

Hey, I’m Claire. I’m a 20-something registered dietitian with a penchant for real food (ft. lots of veggies), accented by the occasional wine-fueled night out with girlfriends. The Petite Professional is where I document my journey to master the balancing act, hoping that I can help you do the same along the way. Read More…

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