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Home ยป Breakfast Brunch Recipes ยป Baked Eggs with Sweet Potato and Brussels Sprouts Hash

Baked Eggs with Sweet Potato and Brussels Sprouts Hash

October 19, 2013 by Angela Roberts 19 Comments

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Autumn Brunch: Baked Eggs with Sweet Potato and Brussels Sprouts Hash

Sometimes good things lead to better things and that’s exactly what happened when these eggs made their way into yet another new dish. It was only last week that I discovered sunny side up eggs could be oven fried. From that great discovery, I made a few more.

  • Sweet potatoes always go well with Brussels sprouts, in the same way they go well with kale.
  • Eggs made in the oven take on a creamy texture and are just amazing.
  • There is no need to ever splatter grease all the over the stove, when everything can be oven baked.
  • Great meals can be made in 20 minutes.
  • Eggs are good for dinner.

I was home sick today and all I could find was a handful of Brussels sprouts and a small sweet potato. I sliced the Brussels sprouts and diced the sweet potatoes, tossed them with a bit of olive oil and put them in the oven for about 15 minutes. Last week I made the discovery that sunny side up eggs can be oven fried, and in the last five minutes of cooking, I added the eggs.

I’ve put eggs with Brussels sprouts before when I made this potato cake with Brussels sprouts and a ruffled egg, so I am one to venture out with my sprouts and find a place for them besides a side dish.

Autumn Brunch: Sweet Potato and Brussels Sprouts Hash with Baked Eggs by Angela Roberts

This was delicious and to make it even better, add in bacon or pancetta for extra flavor. To serve a crowd, increase the ingredients and add in more eggs. The flavor combination and the colors make baked eggs with sweet potato and Brussels sprout hash the perfect breakfast, lunch or dinner.

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Autumn Brunch: Baked Eggs with Sweet Potato and Brussels Sprouts Hash

Sweet Potato Hash with Brussels Sprouts and baked eggs makes a great breakfast, brunch or even dinner. You can always switch brussels sprouts for broccoli, arugula, or spinach.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Brunch
Cuisine: American
Servings: 2
Author: Angela Roberts

Ingredients

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

Instructions

  • Preheat oven to 400 degree, F.
  • 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 in oven 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.

Notes

Notes: You can also spiralize or shred your sweet potatoes for this recipe. If you do, be sure to sautรฉ on a lower heat.

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Filed Under: Breakfast Brunch Recipes, Egg Recipes, Healthy Recipes, Paleo Primal, Vegetarian Recipes Tagged With: brussels sprouts, eggs, sweet potato

« Ground Beef Italian Style with Pancetta, Kale, Sweet Peas
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Please follow me onย instagram.ย If you make this recipe,ย  please tag me #spinachtiger.

If you love this recipe,ย please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Sylvie @ Gourmande in the Kitchen says

    October 23, 2013 at 10:08 pm

    This sounds excellent and I would eat it for any meal of the day!

    Reply
    • angela says

      October 24, 2013 at 8:41 am

      Thanks Sylvie. I love breakfast for dinner too.

      Reply
  2. erin @ yummy supper says

    October 22, 2013 at 12:03 pm

    Yes! I love baked eggs. Angela, I think it’s fabulous that you used Brussels and sweet potatoes… such an interesting combo! And I’m with you I like the fast and easy one dish ease of roasting, makes me so happy.
    xoxo
    E

    Reply
  3. bellini says

    October 21, 2013 at 9:26 am

    I know I would love this sweet potato hash with its creamy eggs and sprouts.

    Reply
  4. Roz says

    October 20, 2013 at 11:50 am

    What a beautiful brunch recipe, I could pour all of that gorgeous golden egg yolk directly down my throat! YUMMMM!!!

    Reply
    • angela says

      October 21, 2013 at 8:17 am

      Roz,
      You made me laugh. I feel the same way about egg yolks.

      Reply
  5. sippitysup says

    October 19, 2013 at 9:50 pm

    I recently had a similar brunch of eggs cooked in a wood fired oven! Yep. As good as you think it is. GREG

    Reply
    • angela says

      October 20, 2013 at 7:17 am

      I can only imagine how good eggs cooked in a wood fired oven is.

      Reply
  6. Joanne T Ferguson says

    October 19, 2013 at 7:55 pm

    G’day! Just finished brekkie, but could go for some of this, true!
    LOVE the idea of brussels sprouts hash too!
    Cheers! Joanne

    Reply
  7. Lynda - TasteFood says

    October 19, 2013 at 2:18 pm

    I would eat this for breakfast, lunch or dinner – and preferably right now.

    Reply
  8. deana says

    October 19, 2013 at 12:17 pm

    Love this recipe! I’m making an old fashioned dry hash next week. They are all terribly good but sweet potato is a brilliant idea. In researching the post, I read that early 19th c hash was soupier and used things left over from a boiled dinner so had things like beets and turnips as well as potatoes. Give me brussel sprouts and sweet potatoes anyday!

    Reply
    • angela says

      October 20, 2013 at 7:18 am

      Thanks for that great info, Deana. It only makes sense to use what you have for a hash.

      Reply
  9. Angie@Angie's Recipes says

    October 19, 2013 at 12:05 pm

    Such a hearty and satisfying meal!

    Reply
  10. Ashley says

    October 19, 2013 at 8:58 am

    What a great flavor combination! I haven’t tried baking sunny side up eggs before, and this looks like just the dish to try it out! Yum ๐Ÿ™‚

    Reply
    • angela says

      October 20, 2013 at 7:19 am

      Ashley, I hope you do try it out. It’s so good.

      Reply
      • Ashley @ Big Flavors from a Tiny Kitchen says

        July 16, 2014 at 7:58 pm

        I finally made this tonight and it was WONDERFUL! The sweet potatoes I got were huge, so it took a bit longer to cook before I added the eggs, but my husband and I both loved it. Thanks for the delicious recipe ๐Ÿ™‚

        Reply

Trackbacks

  1. Boozy Spicy Autumn Risotto with Butternut Squash says:
    October 15, 2015 at 7:58 pm

    […] Autumn Brunch […]

    Reply
  2. Easy Healthy Breakfast Recipes with Eggs says:
    October 21, 2014 at 12:04 pm

    […] Brussels Sprouts Sweet Potato Hash will make you feel like royalty. […]

    Reply
  3. Peppered Salami, Baked Eggs | Spinach Tiger says:
    October 13, 2014 at 11:14 am

    […] Instead of salami, you could dip into the Fall flavors and make a similar dish using sweet potatoes and Brussels Sprouts here. […]

    Reply

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