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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