sweet potatoes, yellow onion, bacon, kale, eggs, goat cheese, rosemary, thyme, pumpkin spice blend, brown sugar, butter, olive oil
One of our favorite things in the whole wide world is when tailgaters, for early-in-the-day games, serve both breakfast and lunch. It’s so much fun to get there super early, brew up some high-test coffee, and enjoy breakfast before we break out the wings, burgers, beer, and other more traditional fangating foods.
For those who enjoy the parking lot breakfast, this one’s for you…and it’s extra special for fall. With sweet potato, brown sugar, fresh herbs, and pumpkin spice, you’ll be enjoying all your favorite flavors of fall right before the big game. Enjoy!
2 large sweet potatoes
1 large yellow onion
1 package bacon
2 cups Tuscan kale, roughly chopped
Goat cheese, to taste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 ½ tablespoons plus 1 teaspoon store-bought pumpkin spice blend, separated
1 tablespoon brown sugar
1 tablespoon butter
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Preheat oven to 450 degrees F.
Peel and cut sweet potatoes into ½-inch cubes.
Spread cubes over a parchment-paper-lined baking pan. Drizzle with olive oil and then add salt and pepper and pumpkin spice. Use hands to incorporate all ingredients so each cube is evenly covered. Place 2 sprigs each of thyme and rosemary on baking sheet.
Bake for around 30 mins or until lightly browned.
While potatoes are baking, melt butter in a medium-sized sauté pan and add in the chopped onion. Cook until transparent, stirring frequently.
Add chopped kale into skillet. Sauté until just wilted, then remove from heat and set aside.
Chop bacon into small cubes and add into a different, larger skillet over medium heat. Cook until bacon is no longer raw but not yet crispy. Add brown sugar, allowing it to caramelize for about one minute.
Add into the bacon skillet the sweet potatoes, kale, and onions. Create three small wells and carefully crack an egg in each. Sprinkle with salt and pepper and additional sprigs of rosemary and thyme.
Place skillet in a 425 degrees F oven for about 10 minutes, or until the egg white is set but the yolk is still runny. Remove from oven.
Top with goat cheese crumbles, transport to the tailgate, and serve.