1 large sweet potato, peeled, chopped into small pieces

12 cherry tomatoes, halved

4 slices of *turkey bacon

2 *turkey sausages, fully cooked and finely chopped

8 large kale leaves, remove stems, chopped

2-3 garlic

6 large eggs

¼ c. nut milk or coconut milk or water

1 tsp ground herbs de Provence

a few garlic cloves, chopped

Himalaylan sea salt and fresh ground pepper

handful of fresh parsley, chopped

*(ethically and naturally raised local meats)


  1. Preheat oven to 350°F
  2. Grease a baking sheet with a small amount of olive oil
  3. Place sweet potato in one half of the pan and the chopped cherry tomatoes in the other half
  4. Drizzle a small amount of olive oil and sprinkle lightly with herbs, some of the garlic and salt/pepper
  5. Bake, approximately  20-30 min, until lightly roasted.
  6. Fry the bacon in a large skillet over medium heat until almost crisp.
  7. Add sausage and brown.
  8. Add the kale and cook until wilted.
  9. Season with additional herbs, garlic, salt and pepper.
  10. Stir in the sweet potato/tomato mixture and cool
  11. Beat egg with nut milk or water, then add vegetable/meat mixture and chopped parsley
  12. Pour it all into the baking dish
  13. Bake 20 -30 min until eggs are set
  14. Cool 5 min to serve hot or cool completely if storing in fridge (up to 3 days)