Breakfast Sweet Potato Baked Eggs (Spiralized Sweet Potatoes)

This recipe was thought up on a total whim last weekend. My husband was going to make eggs while I was going to make a smoothie for breakfast. But then I got this great brunch idea. Or at least I thought it was a great idea. We just bought a Spirilizer so we can now make noodles out of vegetables. It’s so awesome! It is seriously as amazing as it sounds! Now back to breakfast. I wanted to spiralize this big sweet potato we had in our pantry. And after adding a few more ingredients and we had one of the best brunches I have ever eaten. Both at home or at a restaurant. It’s like they say: why go out to eat when you can make better food at home? This was exactly one of those meals. I wasn’t planning on making a recipe to share on the blog. But after a few bites into this breakfast, I knew you had to have the recipe. Luckily I took some pictures to share! A food blogger always is prepared and ready for a good photo.

 

Have you ever heard of a Spiralizer? It is a kitchen tool that can can make “noodles” out of veggies. Sweet potatoes, zucchini, butternut squash, carrots just to name a few. It has quickly become one of my favorite things and I finally decided to get one. Why did it take me so long to get one? Because we don’t have a lot of kitchen space right now. But I couldn’t wait, I wanted veggie noodles too bad. And it was worth the wait and worth the money for sure. So I’m looking to Spirilize everything right now, which is where this newfound inspiration for this recipe came from. (You can buy it here). If you don’t have a spiralizer (yet) you can grate or finely slice the sweet potatoes.

 

 

Ingredients

2 Tablespoons coconut Oil

1 Red Onion, thickly sliced

1 large Sweet Potato, spiralized with blade C, with the smallest holes. (If you don’t have a spirilizer you can grate or finely slice the sweet potatoes)

2 Tablespoons coconut oil

3 cloves garlic, grated

12 organic free-range eggs

Parmesan cheese or goat cheese, optional

 

Directions

• Preheat the oven to 350 degrees
• Heat an oven safe 10-12 inch skillet on medium on the stove. Add the first 2 Tablespoons of coconut oil to the pan and once melted add the onions and the spiralized sweet potatoes. Stir to coat with the coconut oil and cook for 4-5 minutes stirring occasionally. Add the second 2 Tablespoons of coconut oil to the pan along with the grated garlic. I use my microplane and grated the garlic right into the pan. Stir to combine and cook another 4-5 minutes while stirring until the onions and sweet potatoes are starting to soften and cook
• Break the eggs one by one into the skillet on top of the veggies putting them evenly throughout in the pan
• Put the skillet in the oven and bake 20-25 minutes until the eggs are cooked through. They will be over hard. If using the cheese, sprinkle the cheese at the last 5 minutes of baking.
• Serves 4

*Be careful when taking the skillet out of the oven, it is going to be VERY hot! I don’t want you to burn yourself by accidentally grabbing the handle