WEEKDAYS 1e|12c|p

Baked Eggs with Sweet Potato Brussels Sprouts Hash

Molly Harper
|
Servings: 6
|
easy
|
30 to 45 min

Start your morning off right with this baked egg dish from our social media fan Molly!


  • Ingredients
  • step-by-step directions
Ingredients
Baked Eggs with Sweet Potato Brussels Sprouts Hash
  • 2 tablespoons olive oil
  • 1/2 cup bacon (chopped)
  • 1 small onion (peeled and finely chopped)
  • 10 ounces Brussels sprouts (quartered)
  • 1 large sweet potato (peeled and grated)
  • 6 large eggs
  • 1 teaspoon garlic powder
  • kosher salt and freshly ground black pepper (to taste)
  • hot sauce (to taste)
Directions
  • Preheat oven to 375ºF. In a 12-inch cast iron skillet, add olive oil and heat over medium-high heat. Add bacon and onions and cook until onions soften and bacon begins to curl, about 5 minutes.
  • Add Brussels sprouts and season with garlic powder, Kosher salt and freshly ground black pepper. Cook, stirring frequently, until Brussels sprouts are softened but bright green. Reduce heat to medium-low and add shredded sweet potato. Stir to combine and cook until the sweet potato is warmed through.
  • Using the back of a wooden spoon, form six indents in the mixture. Crack an egg into each indent and season the eggs with Kosher salt and freshly ground black pepper. Once the eggs begin to set, transfer the skillet to the oven to finish cooking, about 6-7 minutes. Serve with hot sauce.  
  • Helpful tip: use broiler to cook eggs in the oven instead--broil for 2-4 minutes!

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes