Sweet Potato Breakfast Bake

A big pan of messy goodness. Whip this up for an easy, but filling breakfast. A baked breakfast hash made with simple, healthy ingredients. Naturally gluten-free.

Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 2 people
Author Ashley


  • 1 medium sweet potato peeled and grated
  • 1 tbsp avocado oil
  • 1/4 tsp salt and pepper
  • 1 cup old cheddar cheese grated
  • 4 eggs
  • 4-5 slices crispy bacon
  • 1 green onion diced


  1. Preheat the oven to 400 degrees.

  2. Brush a baking sheet with the avocado oil, making sure it’s well coated. Spread the potatoes evenly across the baking sheet. Place in the oven and bake for 12-13 minutes.

  3. Remove the sweet potatoes from the oven, and gently toss them using a spatula. Spread them back out across the pan, and make 4 holes within the hashbrown. Add an egg to eat hole. Sprinkle with the cheddar cheese.

  4. Place the hashbrowns back in the oven and bake for an additional 6-7 minutes.

  5. Remove from the oven, sprinkle with green onion, and serve with the bacon strips.