Sweet Potato Breakfast Bake

published on 1 March, 2018 at 16:48

Ingredients:

2 Large Sweet potatoes

1 Tbsp Olive Oil

2 Tsp Salt

2 Tsp Pepper

8 Eggs

120ml Milk

1 Diced Red Pepper

2 Sliced Green Onions

1 Tomato

½ Tsp Garlic Powder

8 Slices of Ham

35g Spinach

Instructions:

Slice two sweet potatoes to be around 3mm thick with a mandolin.

Add the oil and a teaspoon of salt and pepper to the sliced sweet potato and mix to coat.

Lay the sweet potato on a baking tray and bake for 10 minutes at 225°C or 450°F and allow to cool.

Take 8 eggs and add in the milk, diced red pepper, green onion, tomato, another teaspoon of salt and pepper and then the garlic powder.

Whisk to combine.

Line a greased 2lb (0.9kg) loaf tin with sweet potato lengthways so that you have some sweet potato overlapping the edges and then 4 slices of ham.

Place 35g of spinach on top of the ham and then another layer of sweet potato.

Pour over the egg mix and then add another 4 slices of ham.

Add another layer of sweet potato and then fold over the sweet potato that you have overlapping the side.

Bake in the oven at 200°C or 400°F for 45 minutes. Allow to cool before turning out onto a plate.

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