Baked Eggs with Kale, Sweet Potato and Leek

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This is a good way to incorporate kale in your diet. It’s low-GI and diabetic-friendly! If you don’t want to use a leek, you can use an onion instead. You can also sprinkle some cheese on top if you like.

Baked Eggs with Kale, Sweet Potato and Leek

2 sweet potatoes, peeled and diced
1 leek
olive oil or coconut oil
2 cups kale, chopped
3 eggs
100 cc (ml) almond milk
A dash of nutmeg


  1. Steam diced sweet potatoes until they become soft.
  2. Heat oven to 350°F/180°C degrees.
  3. Cut leek in half lengthwise and wash well under running water removing all the dirt between layers. Slice them thinly.
  4. Heat oil in a pan and sauté kale and leek. Season with salt and pepper.
  5. Place sweet potatoes and the kale & leek mixture in an oiled 8 x 8 inch (20 x 20 cm) casserole dish.
  6. In a bowl, beat eggs. Add milk, salt, pepper, and nutmeg and mix well. Pour over the vegetables.
  7. Bake for 25-30 minutes or until the egg is set.

Servings: 6


  1. what is 100 cc milk

  2. Hi Dianne,

    My apologies. “cc” is cubic centimeter and is the same as 100 ml.
    Thank you for your interest in the recipe. I hope you will enjoy it.