Sweet Potato Hashbrown Breakfast Bake

Ingredients

• 4  eggs 
• 4 cloves garlic minced
• 0.3 Cup spring onion chopped
• 4 servings kosher salt fresh
• 4 tablespoons olive oil 
• 1  bell pepper red chopped
• 0.5  onion red chopped
• 0.3 Cup sharp cheddar cheese shredded english (like an Cheddar)
• 2  sweet potatoes and into peeled chopped

Equipment

• frying pan
• baking sheet
• oven
• ramekin

Directions

1. Preheat oven to 35
2. Peel and chop sweet potatoes into 1 inch cubes.
3. Spread peeled/cubed sweet potatoes out over a half sheet rimmed baking sheet. Coat with 2 tbs of olive oil and sprinkle of salt and pepper.
4. Bake for 30-35 minutes until fork tender and browned.Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.
5. Add the red onions, bell peppers, green onions and garlic and saute until tender and lightly golden about 5-6 minutes. Season with salt and pepper to taste.Portion out sweet potato hashbrown cubes between ramekins. Make a nest indentation in the top of each ramekin filled with hashbrowns.
6. Sprinkle grated sharp cheddar over the top of each ramekin. Crack an egg over each nested out spot.
7. Bake at 425 for 5-6 minutes. If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!