This sweet potato hash and eggs casserole is a delightful meal to start the day, packed with protein and nutritious ingredients to make you feel good all day.
There is nothing like waking up to a delicious plate of food ready for a hungry fork (bonus if healthy too!). Breakfast is the meal that gets me most excited, so for a long time I actually had two breakfasts everyday 🙂
Well, while two trips to breakfastland sounded amazing (it was!) I finally cut down to one, with the promise to make it count! It is during breakfast that I mindfully set the foundation to a whole day of healthy eating and feeling absolutely my best.
Which is why I am crazy about this sweet potato hash and eggs casserole. Lately this has been my go-to breakfast because it is not only super tasty but incredibly filling as well. Often times, this breakfast casserole will take me right to lunch without having to reach for a snack in between!
My goal is to start each day with a good source of complex carb (a.k.a better carb) paired with some protein, because it will give me enough energy throughout the day, and my body will take care of burning all the carbs before I go to bed, without having to store as ‘fat’. With this said, as the day goes on I stay away from carbs and stick to protein and veggies.
On to the recipe, right?
This sweet potato hash and eggs casserole is fairly easy to make. To save time, I cut up the sweet potato and start cooking right away, then I continue to chop the other ingredients and add to the pan. As for the eggs, obviously you can add more (or less) if you want to, and also make them as you prefer. In the recipe index I suggest the time for cooked through egg, which is the way I like it but if you prefer the yolk a bit runny, remove from oven sooner.
This sweet potato hash and eggs casserole is a delightful meal to start the day, packed with protein and nutritious ingredients to make you feel good all day.
AMAZON
Sweet Potato Breakfast Hash & Eggs
Ingredients
- 3 cups sweet potato cubed
- 1 cup red bell pepper chopped
- 1/2 cup red onion chopped
- 4 eggs
- 1 tbsp ghee or coconut oil
- 1/3 cup water
- salt and pepper to taste
- scallions
Instructions
- Pre-heat oven to 400F degrees.
- In an oven safe casserole, melt the ghee over medium heat. Add in the sweet potato, sauté for 5 minutes stirring a couple times in between. Then add in onion and bell pepper, stir for a couple minutes (2-3 mins). Add water, salt and pepper and let it cook for 8 more minutes. When the liquid is almost all absorbed, using a rubber spatula make four pockets and pop in the eggs.
- Remove from stove top and transfer to the oven. Bake for 7-10 mins, depending on how you like your eggs done. I cooked mine for 10 mins which resulted in a thoroughly cooked eggs (see picture above)
- Sprinkle with fresh scallion and serve hot. Left overs may be refrigerated for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
I could eat this for breakfast every single day! And lunch, too!
Yes, absolutely… why not!! Thanks for stopping by 🙂
So i could peel the sweet potato , chop, and it’ll cook that quick?
Yes, it will! Hope you like this dish Ashley 🙂