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Sweet Potato Breakfast Bake

by Katie Aubin

Ingredients

for 8 servings

  • 2 large sweet potatoes
  • 1 tablespoon
    olive oil
  • 2 teaspoons
    salt
  • 1 ½ teaspoons
    pepper
  • 8 eggs
  • 1 tomato, diced
  • ¼ cup
    green onion, chopped (40 g)
  • 1 bell pepper, diced and cooked
  • ½ teaspoon
    garlic powder
  • ½ cup
    milk (120 mL)
  • 10 slices ham
  • 2 cups
    spinach (80 g)
  • cooking spray

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Preparation

  1. Preheat oven to 425°F (220°C).
  2. Using a mandolin, slice the sweet potatoes to about 3-millimeter thick slices.
  3. In a large bowl, combine sliced sweet potatoes, oil, salt, and pepper.
  4. Lay out sweet potato slices on a large sheet pan and bake for 10 minutes.
  5. Combine eggs, tomatoes, green onions, bell pepper, garlic powder, salt, pepper, and milk in a large bowl, whisking to combine.
  6. Remove sweet potatoes from oven once edges start to crisp and turn the oven down to 400°F (200°C) .
  7. Line the sides and base of a 9x5-inch (20x10-cm) greased loaf pan with the sweet potato slices.
  8. Repeat with ham slices, then add spinach, another layer of sweet potatoes slices, the egg mixture, another layer of ham, and a final layer of sweet potato slices. Fold the outside sweet potato slices over the final layer of sweet potatoes.
  9. Bake for 30 minutes.
  10. Place a plate over top and invert the loaf pan onto the plate, slice and serve.
  11. Enjoy!
 

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