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Baked Eggs and Sweet Potato Hash
breakfast brunch

Baked Eggs and Sweet Potato Hash

(5.0 Average )

Ditch the skillet and prepare hearty breakfast hash in the oven! Our version starts with sweet potatoes, onions and peppers, ham and the kicked-up flavor of McCormick® Original Taco Seasoning Mix. Whole eggs are cracked over the hash and baked in the oven - an entire breakfast on one sheet pan. Top with your favorite garnishes – avocado, sour cream, and cilantro – and serve to hungry brunch guests.

  • 10m

    prep time

  • 45m

    Cook Time

  • 257

    Calories

  • 8

    Ingredients

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Ingredients

5

Servings

  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into 1/2-inch chunks
  • 1 tablespoon oil
  • 1 package McCormick® Taco Seasoning Mix
  • 1 cup cubed ham
  • 5 eggs
  • 2 tablespoons finely chopped fresh cilantro

Instructions

  • Preheat oven to 400°F. Toss potatoes, bell pepper, onion and oil in large bowl. Sprinkle with Seasoning Mix; toss to coat well. Spread vegetables in single layer on large, shallow baking pan sprayed with no stick cooking spray.

  • Bake 25 minutes. Remove pan from oven. Stir ham into vegetables in baking pan. Bake 10 minutes longer or until potatoes are tender. Remove pan from oven.

  • Break eggs evenly apart on top of the hash. Carefully, return pan to oven. Bake 5 to 10 minutes or until eggs are to desired doneness. Sprinkle with cilantro and assorted toppings, if desired.

Nutrition information (per Serving)

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