Description
A delightful dish combining sweet potatoes, sautéed vegetables, and baked eggs, perfect for brunch or light dinners.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, diced
- 1 bell pepper, diced
- 4 large eggs
- Salt and pepper, to taste
- Olive oil, for cooking
- Fresh herbs, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the sweet potatoes, onion, and bell pepper. Cook until the sweet potatoes are tender, about 10-12 minutes. Season with salt and pepper.
- Grease a muffin tin with olive oil. Divide the sweet potato mixture evenly into the muffin cups.
- Crack an egg into each cup on top of the mixture.
- Bake in the preheated oven for 15-20 minutes, until the egg whites are set.
- Let cool slightly, then remove from the muffin tin. Garnish with fresh herbs if desired. Serve warm.
Notes
Fresh vegetables enhance the flavors. Customize with additional veggies if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 185mg