Baked Eggs with Hashbrowns
Servings
2Serving size
about 2 cups veggies with 1 eggThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 small White onions (diced) |
| 1/2 Large Red bell peppers (diced) |
| 12 ounce Sweet potato (large dice, skin left on) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Dried or rubbed sage |
| 2 large Egg(s) |
| 1 Ounce Reduced fat monterey jack cheese (grated) |
Instructions
Place the olive oil in a skillet over medium-high heat.
Add the onions and sauté, stirring frequently, for about 2 minutes or until translucent.
Add the bell pepper and continue sautéing for another 2 minutes.
Add the sweet potatoes, stir, and cover. Reduce heat to medium and cook for about 15 minutes, stirring frequently, until the potatoes are soft.
Add the salt, pepper, and sage and stir. Cook for another 5 minutes on low.
Divide the potatoes between two oven proof dishes. Break one egg on top of the potatoes in each dish.
Place the dishes in the oven and bake for about ten minutes until the eggs are almost done to your liking.
Top with the grated cheese and bake for one minute or until the cheese is melted, then serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I like eggs for dinner. While this is a great dish for a weekend brunch, it makes an equally good choice for a weeknight dinner. The veggies take about 5 minutes to prep and the whole dish is finished easily inside of 30 minutes.