Sweet Potato and Eggs
Sweet Potato and Eggs is easy and delicious breakfast baked in one pan.
Servings: 4
Calories: 378kcal
Ingredients
- 4 (2 lbs) medium sweet potatoes cut in halves lengthwise
- 1 tbsp oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- Ground black pepper to taste
- 6 large eggs
- 2 handfuls of grape tomatoes
- 1/2 cup feta cheese crumbled
- Cooking spray I use Misto
- Cilantro, green onions, hot pepper flakes, avocado and salsa for garnish
Instructions
- Preheat oven to 425 degrees F, line 9 x 13 baking dish with unbleached parchment paper and spray with cooking spray.
- In a large mixing bowl, add potatoes, oil, garlic powder, oregano, basil, salt and pepper. Toss well until potatoes are coated.
- Lay potatoes cut side up in previously prepared baking dish and bake for 35-40 minutes (convection oven reduces baking time by 10 mins or so) or until knife tender.
- Remove from the oven and carefully crack eggs in between the potatoes, top with tomatoes, sprinkle with feta cheese and bake for another 9-10 minutes or until egg whites are white.
- Remove from the oven and garnish as you wish. Serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 2 days.
Nutrition
Calories: 378kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 262mg | Sodium: 720mg | Fiber: 7g | Sugar: 11g