Sweet Potato, Mushroom, Pepper and Egg Bake

Ingredients

1 Large Sweet Potato

4 Medium Portobello Mushrooms

5 Small Sweet Peppers

1 Large handful of Spinach

4 Large Eggs

Olive Oil

Salt and Pepper

Instructions

Preheat the oven to 375 degrees. Dice the sweet potato into small cubes.

Cut the tops off of the sweet peppers then cut in half.

Quarter the mushrooms and lay it all on a sheet tray.

Add the handful of spinach and drizzle with olive oil and salt and pepper.

Bake for 15 min.

Take the tray out of the oven and add the 4 eggs. I like to make a little well to hold the eggs in.

Don't forget to add salt and pepper to your eggs.
Bake an additional 15 min. Enjoy!

Comments

Sweet Potato and Carnitas Hash with Salsa Verde

Ingredients 1 Cup of Leftover Carnitas 1 Large Sweet Potato Diced 1/4 of White Onion 1/2 Roma Tomato 4 Large Eggs 1/2 Cup of salsa verde Salt and Pepper Cilantro for garnish Instructions Preheat oven to 400 degrees. Heat up a cast iron skillet on medium heat. Add the leftover carnitas to the preheated skillet. After crisping the pork, remove from the pan. Add diced sweet potato. Cook for approximately 10 min. While that is cooking, in another pan crack 4 eggs. Add salt and pepper. Leave the eggs sunny side up, they will finish cooking in the oven. After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet. Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min. Remove from oven and garnish with cilantro.

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Ingredients 1-2 Avocados 1 Teaspoon Granulated Garlic 1 Teaspoon Onion Powder Salt and Pepper Tortilla chips Instructions Cut avocado in half lengthwise. Remove pit. Mash avocado in a bowl and add the garlic, onion, and salt and pepper. Serve with tortilla chips. Sure you could get all fancy and add onions, tomatoes, cilantro, and lime but this version my family begs me to make at every family function and I've never had leftovers.

Cass' Kitchen

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