Sweet Potato Hashbrown Breakfast Bake

Sweet Potato Hashbrown Breakfast Bake

Sweet Potato Hashbrown Breakfast Bake

1 hour 10 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • side dish
  • antipasti
  • starter
  • morning meal
  • snack
  • brunch
  • appetizer
  • antipasto
  • breakfast
  • hor d'oeuvre
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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
Instructions

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!

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