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.
- 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
Preheat the oven to 400 degrees.
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.
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.
Place the hashbrowns back in the oven and bake for an additional 6-7 minutes.
Remove from the oven, sprinkle with green onion, and serve with the bacon strips.