Right around the New Year, everyone starts thinking about how to make healthier eating choices.
Maybe that’s because, for many of us, we have spent the last weeks and months eating and drinking with abandon while socializing throughout the holidays. The New Year marks a fresh beginning for those who feel less than optimal in their bodies from lack of exercise and too much fat and sugar in their diet.
It’s a perfect time to start cooking healthy, easy, and budget-friendly dinners that the whole family will enjoy!
Our family devours any and everything when it comes to our biggest meal of the day. With three boys I can honestly say the benefit of having such ravenous kids, always in the kitchen looking for the next thing to eat, is that they’re not too picky. Breakfast for dinner is welcomed.
This recipe starts out with homemade sweet potato hash with red onion and red pepper. Then create a few pockets in your baking dish and crack the eggs straight in, sunny-side-up style! After that, top the breakfast casserole with a delicious southwestern salad and avocado dressing. Garnish with crunchy tortilla strips, sunflower seeds, and cilantro, and plate with a side of hot sauce!
Yee-haw cowboy! (I’m guessing that’s what they say in Texas!)
I have never tried a southwestern dish like it! This recipe takes about 30 minutes to make, is chock-full of veggies, fiber, and protein plus the flavors are to die for!
Enjoy and let me know how it goes!
Southwestern Sweet Potato Hash with Eggs
Ingredients
- 1 sweet potato, medium
- 1/2 red onion, small
- 1/2 red bell pepper, finely chopped
- 2 tsp chili powder
- saly & pepper
- 1 bag of Southwestern styke chopped sakad kit
- roasted sunflower seeds, a handful
- 2 tbsp sour cream
- 1 tbsp lime juice
- 4 eggs, large
- 1/4 cup shredded Mexican cheese blend
- 2 tbsp fresh cilantro, chopped
- hot sauce
Instructions
- Preheat the oven to 425° F. Add the sweet potato, red onion, and bell pepper to the casserole dish and season with chili powder, 1/2 tsp salt, and a few grinds of pepper, toss well to coat. Bake until the vegetables are tender and browned – about 18 minutes.
- Meanwhile, thinly slice the vegetable from the salad kit and transfer it to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
- Make 4 wells in the hash mixture; crack 1 egg in each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with cheese. Continue to bak until the chees melts, 2 minutes.
- Sprinkle the salad over the hash and drizzle with dressing mixture, Top with cilantro, tortilla strips, and roasted sunflower seeds.
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This was really really good! And, the kids loved it!
Won’t lie- I had 2 plates, lol.