My Parents were in town this week and I really wanted to cook them something good and healthy for breakfast… I also love sweet potatoes and runny eggs. So what did I come up with? Well, this super delicious baked egg bacon thing.

How can you go wrong? I do not really think you can…

Anyways, this is a must when feeding 3-4 people. Or when feeding more people who don’t eat a lot of food. I used 2 sweet potatoes, a pack of bacon (you can use turkey sausage, or both 🙂 ), 1/4 of an onion, some minced garlic, and about 2 handfuls of chopped kale. Obviously, the eggs too… I used 2/person.

First up, pre-heat the oven to 415 then cut the potatoes into small pieces.

After the potatoes are cooking, heat up the oven in your pan. I use my favorite cast iron pan that can go in the oven… yummy.

As the potatoes are cooking, start on your bacon. At this point it smells real great with your crispy bacon and your delicious sweet potatoes.

Keep cooking up those sweet potatoes and add in the onion then the garlic.

While all of that is cooking and after the bacon is done, cut the bacon up into small bite sized pieces. You want to make sure the bacon is nice and crispy.

Once the sweet potatoes are tender and slightly browned on the bottom, add everything into the pan. Mix it around for a minute or two so the kale can soften.

Seriously, how good does this look?

Once the Kale is cooked, make 8 little divots into the pan for the eggs. Don’t make them too deep or the eggs will stick to the bottom of the pan.

Again, it looks so good and I was so happy making this.

Now that you have the eggs in there, put the lid on and pop that delicious goodness into the oven. I let it cook for exactly 7 minutes… You could probably get away with 5-6 minutes if you want your eggs more runny.

Once the egg whites are white and there is just a little jiggle with your eggs, take your bake out and it is done!

Use a spoon to scoop this out so you can keep your eggs in tact.

I was pretty excited about this once it was done – it was so good!