Fried Sweet Potatoes and Egg Bake

This breakfast recipe was submitted by a reader!

Straight from Olivia Laxton’s kitchen, check out this easy and tasty sweet potato and egg breakfast.

This takes just a few simple ingredients and comes together in not much time at all.

And if you’re calorie-conscious it’s just 300 calories per serving, plus just 1 Weight Watchers point.

Let’s get into it.

Fried Sweet Potatoes and Egg Bake

Recipe credit to Olivia Laxton and a recipe she found on AllRecipes.com.

Time commitment:

Prep - 15 minutes

Cooking time - 20-30 minutes

Cooling time - 5-10 minutes

Ready in as little as 40 minutes!

Equipment list:

• Cutting board and knife

• Potato peeler

• Spatula

• Spoon

• Mixing bowl

• 1/2 cup measuring cup (or use 1/2 of 1)

• 9x13 baking pan

• Cast iron skillet or frying pan with lid

• Oven

• Stovetop

Ingredients:

• 6 eggs

• 6 slices bacon OR 1/2 cup bacon pieces (can also use a protein like sausage)

• 1/2 cup mushrooms, chopped or sliced

• 1/2 cup yellow or red onion, diced

• 1/2 cup green peppers, chopped or diced

• 1/2 cup of cherry tomatoes, sliced in half

• 2-4 sweet potatoes (medium-sized)

• 1/2 cup of milk

• Your preferred spices in whatever quantity

• Cooking spray or oil

Cooking steps:

1. Gather all your equipment and ingredients. Preheat the oven to 375F. Preheat your skillet to medium heat, then cook and chop the bacon.

2. While the bacon cooks, peel and slice sweet potatoes, washing after they’re diced and not before.

   • TIP: You can chop your veggies while the bacon cooks, too.

3. In a mixing bowl, add 6 eggs and 1/2 cup of milk and thoroughly whisk. Then add 1/2 cup mushrooms, 1/2 cup onion, 1/2 cup green peppers, 1/2 cup cherry tomatoes, and spices of your choice.

   • TIP: Don’t overthink the spices. Go with your heart, as Olivia says. Salt and pepper are classics, and eggs like a little paprika. Garlic and onion powder are good kitchen staples that go well with eggs too.

4. Lightly coat the baking pan with oil, then pour in the egg mixture. Cook at 375F for about 20 minutes.

   • TIP: The eggs are done when they look firm and no longer runny.

   • TIP 2: If you’d like an extra crisp to the eggs, turn on the broiler for the last few minutes of cooking, but watch carefully so you don’t burn!

5. While the eggs are cooking, get your skillet back out and pour in enough oil to coat the bottom of the pan. Add the sweet potatoes and whatever spices you like, then put the lid on the pan.

   • TIP: Again, don’t sweat the spices. Salt, pepper, garlic and onion powders are the basics. You could even add some Slap Ya Mama or cajun seasoning for a little spice!

6. Flip the sweet potatoes every 5-7 minutes so they don’t stick to the pan. They should be done in about 20 minutes. Remove the lid for the last few minutes of cooking to cook out all the moisture and get a slight crisp to the potatoes.

   • TIP: Don’t flip the potatoes too much! They can get mushy.

7. Serve warm with a little parmesan cheese on the potatoes and some hot sauce or ketchup for the egg bake.

8. This keeps well in the freezer for a few weeks and in the fridge for a few days, if it lasts that long! The egg is also great for sandwiches.