Sweet Potato Breakfast Bake

Ingredients

for 8 servings

2 large sweet potatoes
1 tablespoon  olive oil
2 teaspoons  salt, divided
2 teaspoons  pepper, divided
8 eggs
1 tomato, diced
¼ cup  green onion, chopped (40 g)
1 bell pepper, diced and cooked
½ teaspoon  garlic powder
½ cup  milk (120 mL)
cooking spray
10 slices ham
2 cups  spinach (80 g)

Preparation

1. Preheat the oven to 425°F (220°C).
2. Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
3. In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
4. Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
5. In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
6. Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
7. Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
8. Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
9. Fold the outside sweet potato slices over the loaf.
10. Bake for 30 minutes.
11. Invert the loaf onto a serving plate, then slice and serve.
12. Enjoy!

Share this post