Sweet Potato Breakfast Hash & Eggs
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.
Servings: 4 servings
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
Calories: 199kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 121mg | Potassium: 505mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15556IU | Vitamin C: 52mg | Calcium: 62mg | Iron: 2mg