Mexican Hash Egg Bake

Source: paleomg.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Fresh Garlic Clove, Minced 0 0 0 0 0 0 2 2
1/2 Teaspoon Chili Powder 0 0 0 0 0 0 1 1
1/2 Teaspoon Dried Oregano 0 0 0 0 0 0 0 0
1 Teaspoon Smoked Paprika 0 0 1 1 0 0 4 4
1 14 Ounce Can Fire Roasted Tomatoes 2 2 8 8 0 0 36 36
1 Pound Chorizo 27 27 2 2 43 43 516 516
1 Tablespoon Bacon Fat 0 0 0 0 3 3 27 27
1/2 Teaspoon Salt 0 0 0 0 0 0 0 0
7 Large(s) Egg(s) 11 11 1 1 9 9 136 136
1 To Taste Pepper 0 0 0 0 0 0 0 0
1 Medium Sweet Potato 0 0 5 5 0 0 22 22
1 Medium Yellow Onion, Diced 0 0 2 2 3 3 36 36
1 Teaspoon Garlic Powder 0 0 1 1 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 41 21 59 783
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Instructions

  1. Preheat your oven to 350 degrees.
  2. Heat up a large skillet or cast iron skillet under medium heat.
  3. Add your fat and minced garlic.
  4. When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down.
  5. Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes.
  6. Let cook for about 6-8 minutes or until sweet potatoes are tender.
  7. Add your tomatoes and spices and mix together.
  8. If you are not using a cast iron skillet, pour your hash into a baking dish.
  9. Use a spoon to press into the hash where you want your eggs to go.
  10. Crack your eggs directly on top of hash.
  11. Bake for 5-8 minutes depending how runny you want your eggs. Just press on the egg yolk with your finger to see how done it is!
Visit paleomg.com for the full instructions.

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