This is a hardy breakfast with lots of fresh vegetables and earthy flavors. The sweet potato adds a hint of sweetness while the sautéed onions and sprouts add a delicious carmelization. Baking the egg is a delicious way to enjoy your eggs. Enjoy!
Brussel Sprout Hash
- 1/2 Sweet Potato (diced)
- 1/2 Onion (sliced)
- 6-7 Brussel sprouts (large, halved)
- Handful Grape tomatoes
- 1 tbsp Coconut Oil
- 1-2 Eggs
- Sea Salt and Black Pepper (to taste)
Preheat the oven to 350 degrees F.
Heat an oven proof skillet over medium high heat. Add the coconut oil.
Add the sweet potato and onion. Sauté for 4-5 minutes.
Add the Brussel sprouts, sauté another 4-5 minutes.
Add the tomatoes.
Crack 1 or 2 eggs on top.
Carefully place in the preheated oven.
Cook until eggs reach desired doneness. Between 10 and 15 minutes.
Season with salt and pepper. Enjoy!