Sweet Potato Hashbrown Breakfast Bake

Ingredients

• •4 eggs
• •4 cloves garlic
• •¼ Cup green onions
• •kosher salt and ground pepper
• •4 tablespoons olive oil
• •1 bell pepper
• •½ onion
• •¼ Cup sharp cheddar cheese
• •2 sweet potatoes

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Method

From foodista.com — read the original

1. 1Preheat oven to 350°F
2. 2Peel and chop sweet potatoes into 1 inch cubes.
3. 3Spread 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. 4Bake for 30-35 minutes until fork tender and browned. Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.
5. 5Add 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. 6Sprinkle grated sharp cheddar over the top of each ramekin. Crack an egg over each nested out spot.
7. 7Bake at 425 for 5-6 minutes. If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!