Sweet Potato Hashbrown Breakfast Bake

Sweet Potato Hashbrown Breakfast Bake

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. For $1.16 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. If you have eggs, garlic, kosher salt and ground pepper, and a few other ingredients on hand, you can make it. 2 people found this recipe to be flavorful and satisfying. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. Sweet Potato Hashbrown Breakfast Bake, Sweet Potato Breakfast Bake (Paleo), and Sweet Potato Breakfast Bake (Paleo) are very similar to this recipe.

Ingredients

You need the ingredients below to cook it

  • eggs

    eggs

    eggs

    4 Items

  • garlic

    garlic

    garlic, minced

    4 cloves

  • green onions

    green onions

    green onions, chopped

    0.25 cups

  • kosher salt and ground pepper

    kosher salt and ground pepper

    Kosher salt and fresh ground pepper

    4 servings

  • olive oil

    olive oil

    Olive Oil

    4 Tbsps

  • bell pepper

    bell pepper

    red bell pepper, chopped

    1 item

  • onion

    onion

    red onion, chopped

    0.5 item

  • sharp cheddar cheese

    sharp cheddar cheese

    shredded sharp cheddar cheese (like an English Cheddar)

    0.25 cups

  • sweet potatoes

    sweet potatoes

    sweet potatoes, peeled and chopped into 1-inch cubes

    2 Items

Instructions

Let's follow the instructions for cooking it

  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!