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:
- 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!
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:
covered percent of daily need
