I woke up last Saturday morning wanting to have a fun brunch with Garrett and specifically thinking about Juli’s recipe for a Mexican Hash Egg Bake.
I wanted to make something that would look pretty (I love the way baked eggs look!) but also be seriously delicious since we were skipping the bacon with all of this Whole 30 business going on. I was too lazy to actually look up Juli’s recipe and follow it, but since I make up a huge batch of sweet potato hash just about every week, I used that as inspiration and got to work.
The result was completely satisfying nutritionally, but it also seemed decadent which made it feel a little special.
- 1 TBS Coconut Oil
- 1 Yellow Onion, diced
- 1 Bell Pepper (any color), diced
- 2 Medium Sweet Potatoes, diced
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ⅛ teaspoon cayenne (more if you’re SPICY!)
- ½ lb. ground beef
- 1-2 Tablespoons of Taco Seasoning (to taste)
- 8 eggs
- Preheat oven to 350 degrees
- In a large heavy bottomed oven proof skillet, melt coconut oil over medium/medium high heat.
- Add diced yellow onions and bell pepper. Saute for 5-10 minutes until softened.
- Add diced sweet potatoes and all seasonings through cayenne pepper and saute until those are softened as well, about another 15 minutes. Be careful to stir often so nothing burns, but the potatoes get some color.
- In the meantime, in a separate pan, crumble up and brown at least ½ lb ground beef (I usually cook up a big batch and use the leftovers for Taco Salad!
- Add 1-2 Tablespoons of Taco Seasoning per ½ lb, or to taste.
- When Sweet Potatoes are mostly cooked, add your taco meat into the oven-proof skilled.
- Crack 8 eggs over the top of the potato/onion/meat mixture
- Bake for 6-9 minutes, depending on desired egg done-ness. Keep in mind there will be some carryover cooking once you pull it out of the oven.
- Salt and Pepper your eggs to taste once the baking is finished, garnish with an avocado and enjoy!