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Baked Eggs and Sweet Potato Hash
breakfast brunch

Baked Eggs and Sweet Potato Hash

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® Original 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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