One of my favorite things in the whole wide world is when tailgaters, for earlier 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 is extra special for fall.
- 2 large sweet potatoes
- 1 large yellow onion
- 1 package bacon (about 12-15 slices)
- 2 cups Tuscan kale, roughly chopped
- 3 eggs
- Goat cheese, to taste
- 4 sprigs fresh osemary
- 4 sprigs fresh thyme
- 1 ½ tablespoons, 1 teaspoon Hungry Fan Pumpkin Spice Blend, separated.
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 2 tablespoon olive oil
- Salt and pepper to taste
- Preheat oven to 450 degrees F.
- Peel and cut sweet potato into roughly ½ inch cubes.
- Spread cubes over a parchment paper-lined baking pan. Drizzle with olive oil and then sprinkle with Pumpkin Spice blend with salt and pepper. 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. (Leave in longer if you prefer more well done).
- 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 and Pumpkin Spice blend and allow to caramelized for about one minute.
- Add into the bacon skillet the sweet potatoes, kale and onions. Create 3 small wells and carefully crack an egg in each. Sprinkle with salt and pepper and additional sprigs or rosemary and thyme.
- Place skillet in a 425 degrees F oven for about 10 mins or until the egg white is set but the yolk is still runny. Remove from oven.
- Top with goat cheese crumbles and serve.