Sweet Potato Hashbrown Breakfast Bake

Sweet Potato Hashbrown Breakfast Bake takes roughly 1 hour and 10 minutes from beginning to end. For $1.16 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 10g of protein, 21g of fat, and a total of 332 calories. 2 people have tried and liked this recipe. A mixture of sharp cheddar cheese, garlic, green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Christmas event. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Sweet Potato Hashbrown Breakfast Bake, Sausage and Hashbrown Breakfast Pizza, and Sunday Slow Cooker: Breakfast Hashbrown Spinach & Ham Casserole.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 eggs

4 cloves garlic, minced

¼ Cup green onions, chopped

Kosher salt and fresh ground pepper

4 tablespoons of Olive Oil

1 red bell pepper, chopped

½ red onion, chopped

¼ Cup shredded sharp cheddar cheese (like an English Cheddar)

2 sweet potatoes, peeled and chopped into 1-inch cubes

Equipment:

oven

baking sheet

frying pan

ramekin

Cooking instruction summary:

  1. Preheat oven to 350.
  2. Peel and chop sweet potatoes into 1 inch cubes.
  3. 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.
  4. Bake for 30-35 minutes until fork tender and browned.
  5. 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.
  6. 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.
  7. Bake at 425 for 5-6 minutes. If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!

 

Step by step:


1. Preheat oven to 35

2. Peel and chop sweet potatoes into 1 inch cubes.

3. 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.

4. Bake for 30-35 minutes until fork tender and browned.Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.

5. 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.

6. Sprinkle grated sharp cheddar over the top of each ramekin. Crack an egg over each nested out spot.

7. Bake at 425 for 5-6 minutes. If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!


Nutrition Information:

Quickview
332 Calories
9g Protein
20g Total Fat
27g Carbs
13% Health Score
Limit These
Calories
332k
17%

Fat
20g
32%

  Saturated Fat
4g
29%

Carbohydrates
27g
9%

  Sugar
6g
8%

Cholesterol
170mg
57%

Sodium
368mg
16%

Get Enough Of These
Protein
9g
19%

Vitamin A
17334IU
347%

Vitamin C
43mg
53%

Vitamin K
25µg
24%

Selenium
16µg
24%

Vitamin B6
0.46mg
23%

Vitamin E
3mg
22%

Manganese
0.42mg
21%

Vitamin B2
0.34mg
20%

Phosphorus
191mg
19%

Fiber
4g
18%

Vitamin B5
1mg
17%

Potassium
559mg
16%

Folate
54µg
14%

Calcium
123mg
12%

Copper
0.23mg
11%

Magnesium
42mg
11%

Iron
1mg
10%

Vitamin B1
0.14mg
9%

Zinc
1mg
9%

Vitamin B12
0.47µg
8%

Vitamin D
0.92µg
6%

Vitamin B3
1mg
5%

covered percent of daily need
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