Ham, Spinach, and Sweet Potato Egg Bake
with fruit salad
Whether you're celebrating Christmas this week or not, we thought everyone would enjoy this fun meal that works as well for brunch as it does as a breakfast-for-dinner.
Tags
Proteins
Cuisines
Ingredients
Fruit Salad:
- Kiwis - 4 , peeled and cubed
- Oranges, canned mandarins - 1 1/2 cups , drained and rinsed (sub fresh oranges, segmented)
- Raspberries - 1 pint
Ham, Spinach, and Sweet Potato Egg Bake:
- Sweet potatoes - 1 , peeled and cubed
- Ham, deli-sliced - 8 slices , chopped
- Parsley - 2 tsp , chopped
- Eggs - 6
- Oil, cooking - 1 Tbsp
- Baby spinach - 4 oz
- Hot sauce (opt) - for serving
Prep
- Sweet potatoes / Ham / Parsley - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Eggs - Whisk eggs with some salt and pepper.
- Pre-cook potatoes - Place potatoes in a microwave-safe dish. Cover with a damp paper towel. Microwave on high until tender, 3 to 4 minutes, stirring halfway through cooking.
- Kiwis - Peel and cube kiwis.
- Oranges - Drain and rinse.
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Make
- Heat oven to 425F / 218C.
- Heat a 10.5” to 12” (26 cm to 30 cm) skillet with oil over medium-high heat. Add sweet potatoes and cook until lightly browned, 3 to 4 minutes. Add ham and parsley and saute for 1 minute more.
- Pour eggs over sweet potatoes and ham. Add spinach and stir to combine everything. Transfer to oven and cook until a knife comes out cleanly, 18 to 22 minutes.
- When egg bake is nearly finished, combine kiwis, oranges, and raspberries.
- Slice egg bake and serve with some hot sauce if you’d like. Enjoy fruit salad on the side.
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