Sweet Potato Hashbrown Breakfast Bake

Name: Sweet Potato Hashbrown Breakfast Bake
Total time: 70 min
Yield: 4 servings
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

Sweet Potato Hashbrown Breakfast Bake could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe serves 4. This hor d'oeuvre has 332 calories, 10g of protein, and 21g of fat per serving.

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Cook time

70 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

332 kcal

Calories

10 g

Protein

21 g

Fat

28 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.40 · ~€0.85/serving

Kitchen Tools

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Instructions

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!