Sweet Potato Hashbrown Breakfast Bake
Ingredients
eggs4
garlic4 cloves
green onions0.25 Cup
kosher salt and ground pepper4 servings
olive oil4 tablespoons
bell pepper1
onion0.5
sharp cheddar cheese0.25 Cup
sweet potatoes2
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat oven to 350.
Peel and chop sweet potatoes into 1 inch cubes.
Spread peeled/cubed sweet potatoes out over a half sheet rimmed baking sheet.
Coat with 2 tbs of olive oil and sprinkle of salt and pepper.
Bake for 30-35 minutes until fork tender and browned.Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.
Add the red onions, bell peppers, green onions and garlic and saute until tender and lightly golden about 5-6 minutes.
Season with salt and pepper to taste.Portion out sweet potato hashbrown cubes between ramekins.
Make a nest indentation in the top of each ramekin filled with hashbrowns.
Sprinkle grated sharp cheddar over the top of each ramekin.
Crack an egg over each nested out spot.
Bake at 425 for 5-6 minutes.
If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!
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