Breakfast is our favorite meal of the day. We like to start it off with something nutritious so we have enough energy to tackle whatever the day may throw at us. This recipe is one that’s asked for the most by both my husband and daughter. Since I have a spinach allergy, I omit this ingredient. It’s also fantastic topped with a little Frank’s Red Hot sauce.
1 large sweet potato, diced
1/2 cup mushrooms, sliced
6 slices bacon, chopped
1 lb ground beef (or ground turkey)
2 handfuls spinach (optional)
1/2 white onion, diced
5 large eggs
2 tsp olive oil
Salt & pepper, to taste
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Scrub (or peel) your sweet potato and cut it into small chunks.
Toss with the 2 tsp olive oil and sprinkle with salt and pepper, then arrange on the parchment lined baking sheet (or 2 sheets) in a single layer with none touching each other. Roast in the preheated oven for about 35 minutes or until soft on the inside and crisp outside. Stir them up halfway through to ensure proper baking.
While your sweet potatoes are roasting, heat a large, oven proof skillet (I used my favorite Calphalon) over med/med-hi heat. Add your bacon pieces to the skillet and cook, stirring to evenly brown, until about 2/3 of the way done.
Add the onions to the bacon and continue to cook until the onions are translucent. Add the ground beef (crumbled), mushrooms, salt and pepper and continue to cook, stirring until the mushrooms soften and the beef browns.
Stir in the spinach, then remove from heat. Once the potatoes are done, add them to the skillet and gently toss to combine.
Lower the oven heat to 400 degrees Fahrenheit.
Use a spoon to create 5 small grooves in the mixture, then carefully crack each egg into a groove. Sprinkle with a bit more salt and pepper, then bake in the 400 degree oven for 10-15 minutes or until the eggs are baked to your preference.