Sweet Potato Hashbrown Breakfast Bake

• eggs4
• garlic4 cloves
• green onions0.25 Cup
• kosher salt and ground pepper4 servings
• olive oil4 tablespoons
• bell pepper1
• onion0.5
• sharp cheddar cheese0.25 Cup
• sweet potatoes2

Instructions

1. 1

   Preheat oven to 35 Peel and chop sweet potatoes into 1 inch cubes.

2. 2

   Spread peeled/cubed sweet potatoes out over a half sheet rimmed baking sheet.

3. 3

   Coat with 2 tbs of olive oil and sprinkle of salt and pepper.

4. 4

   Bake for 30-35 minutes until fork tender and browned.Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.

5. 5

   Add the red onions, bell peppers, green onions and garlic and saute until tender and lightly golden about 5-6 minutes.

6. 6

   Season with salt and pepper to taste.Portion out sweet potato hashbrown cubes between ramekins.

7. 7

   Make a nest indentation in the top of each ramekin filled with hashbrowns.

8. 8

   Sprinkle grated sharp cheddar over the top of each ramekin.

9. 9

   Crack an egg over each nested out spot.

10. 10

    Bake at 425 for 5-6 minutes.

11. 11

    If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!