Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd! At under $1 per serving, how can you go wrong??

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Although I love this recipe as is, it is very easy to switch out the ingredients depending on your taste. Here are a few ideas:
Sausage, caramelized onions, and mushrooms.
Broccoli, spinach, peppers, and onions.
Ham, dill, cheddar, and peppers.
Bacon, Jalapenos, Pepperjack, corn, red onion

Have this by itself for a low calories breakfast or serve with a slice of homemade No Knead Bread

Yield: 8

Author: Molly

Healthy Egg, ham, and sweet potato breakfast bake

Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd!

prep time: 12 Mcook time: 55 Mtotal time: 67 M

ingredients:

FILLINGS

• 1 large sweet potato, grated (or regular potato)
• 1/2 cup sliced green onion
• 8oz diced ham or cooked ground sausage
• 1 red or green pepper, diced
• 1 cup shredded sharp cheddar

EGG MIXTURE

• 10 eggs
• 1 cup milk
• 1/4 cup parmesan cheese, grated
• 1 teaspoon salt
• 1 teaspoon nutritional yeast
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper

instructions:

How to cook Healthy Egg, ham, and sweet potato breakfast bake

1.  Preheat oven to 350° F
2. Grease a 9x13 pan.
3. In a large bowl mix together the filling ingredients. Spread evenly into the baking pan.
4. Into that same mixing bowl. whisk together the last 9 ingredients, and pour egg mixture over the filling in the pan.
5. Optional: Sprinkle more shredded cheese on top.
6. Bake for 50-55 minutes until the top is a bit brown.

Calories
288

Fat (grams)
18

Carbs (grams)
5

Fiber (grams)
1

Sugar (grams)
3

Protein (grams)
25

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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90% of the time, I want a recipe that is no fuss. Throw everything in, turn on, walk away, and when the timer goes off it's time to eat. This is one of those recipes. It takes 5 minutes or less to prep and doesn't lack on final taste. I grew up in New England, where Split Pea Soup was a staple in our house. My mom used to put it on in the crockpot and let it go all day. I loved it, but lets be honest, I can't plan far enough ahead to start something in the morning. This takes 15 minutes of cook time and another 10 minutes of natural pressure release and you have yourself a finished meal. Start to finish about 30 minutes!

No-Fuss Split Pea Soup (Pressure Cooker) 

• 1 pound dried split peas
• 1 C  celery, diced large*
• 3 med carrots, diced large*
• 1 onion chopped
  *keep the veggies on the bigger side so they don't overcook too much
• 3 cloves of garlic, roughly chopped
• 1 C cubed ham (or whatever you have avail) you can increase this amount if you like more meat.
• 1/2 tsp salt + 1/2 tsp pepper
• 1tsp paprika
• 1/4 tsp smoked paprika
• pinch red pepper flakes
• 1 tsp thyme
• 1/4 tsp oregano
• 3 bay leaves
• 6 cups of vegetable or chicken stock

Directions

This is the easiest. Put everything in your pressure cooker. Close lid and set to manual for 15 minutes. When timer goes off, allow for 10 minutes of natural pressure release and then you're done! Give the soup a good stir for a minute to break apart the peas. This will thicken things up.

Enjoy!!

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