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    Home » Recipes » Breakfast & Brunch Recipes

    Baked Eggs with Sweet Potato and Brussels Sprouts Hash

    Published: Aug 4, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    This recipe made me realize that I don’t use my cast iron skillet nearly enough. It’s so simple to toss a few ingredients together and pop ‘em in the oven. And topping all that deliciousness with an egg?

    Oh. Yes.

    Baked Eggs with Sweet Potato and Brussels Sprouts Hash

    The sweet potatoes I got were gigantic, and I didn’t cut them very small, so it took quite a bit longer for mine to cook than the recipe indicated. No biggie. I knew what I was getting myself into.

    My egg whites didn’t look like they were setting, so I ended up overcooking them a bit, but I had some leftovers a few days later and was able to get some nice, runny yolk action that time around.

    Baked Eggs with Sweet Potato and Brussels Sprouts Hash

    I really liked the combination of sweet potatoes with the Brussels sprouts, especially paired with the rich, golden egg yolk. The bit of fresh thyme from my garden brightened the whole thing up and really completed the meal.

    This dish is simple, sweet and satisfying - the perfect trifecta for a delicious weeknight meal. And you know I'm always on board with breakfast for dinner. I see lots more meals like this one in my future!

    Baked Eggs with Sweet Potato and Brussels Sprouts Hash
    Spinach Tiger - Angela Roberts

    10 Brussels sprouts, sliced
    2 sweet potatoes, peeled, cubed
    1 shallot, diced
    1 tablespoon olive oil
    few sprigs of fresh thyme
    sea salt
    freshly ground pepper
    4 eggs

    Preheat oven to 400.

    Toss together sweet potatoes, Brussels sprouts, and shallots with olive oil and place in cast iron frying pan or small shallow baking dish.

    Cook for 10 minutes, tossing once half way through.

    Add eggs over the hash, and bake for 5 to 7 minutes or until the eggs are done on top. Put the pan in the top third of the oven, so the heat will cook the top of the eggs.

    Serve immediately.

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Becca Heflin

      August 05, 2014 at 10:02 am

      Oh my gosh... this looks so flippin' delicious, I just want to throw my face into the pan!

      Reply
      • BigFlavorsFromATinyKitchen

        August 05, 2014 at 7:10 pm

        Careful, it's hot 😉

        Reply
    2. Joanne (eats well with others)

      August 08, 2014 at 2:53 pm

      This is my favorite kind of meal! Sweet potato hash and egg yolks are meant to be.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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