Sweet potato hashbrown breakfast bake
Gluten-free, lacto-ovo vegetarian, and primal Sweet Potato Hashbrown Breakfast Bake, perfect for a special Christmas breakfast. Provides 19% of daily vitamins and minerals.
Ingredients
free range eggs
4
garlic
4 cloves
green onions
0.25 cups
kosher salt
4 servings
olive oil
4 Tbsps
red bell peppers
1
red onion
0.5
sharp cheddar cheese
0.25 cups
sweet potato
2
Method
- Preheat oven to 35
- 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!
Nutrition:
Carbs
27 g
Fat
20 g
Protein
9 g
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