Start your day off on the right food with a hearty breakfast of eggs, ham and sweet potatoes! Eggs are a breakfast staple for both Paleo and non-Paleo eaters because eggs are nutritious and full of healthy fats to keep us satisfied until lunch.
There are 10 eggs in this recipe, and you may be worried about the amount of dietary cholesterol from all these eggs. But for most of us, there’s no need to worry about dietary cholesterol, because dietary cholesterol from whole foods does not raise blood cholesterol. Besides, egg yolks contain a plethora of nutrients like choline, selenium and B vitamins — so eat up!
This egg loaf recipe is great to cook for brunch on the weekend, and heat up for leftovers during the week. Like most egg-based casseroles and muffins, you can experiment with this recipe by tossing in different vegetables, like a handful of spinach or scallions.
Ham And Potato Egg Loaf Recipe
Protein: 19g / %
Carbs: 31g / %
Fat: 20g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 10 eggs
- 2 russet potatoes or sweet potatoes, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup ham, cut into cubes
- 1 bell pepper, diced
- 1 tbsp. fresh parsley, minced
- Cooking fat
- Sea salt and freshly ground black pepper
- Melt cooking fat in a skillet over medium heat.
- Add the sliced potatoes, season with salt and pepper, and cook for 8 to 10 minutes.
- Add the onion and garlic, and cook for another 8 to 10 minutes.
- Place the ham and bell pepper in the pan with the sliced potatoes. Stir and cook for another 5 to 6 minutes.
- Preheat oven to 400 F.
- Line a loaf pan with parchment paper.
- In a bowl, whisk the eggs and fresh parsley together, and season with salt and pepper.
- Place the ham-potato mix in the loaf pan.
- Pour the eggs, on top of the ham mixture, place in the oven, and cook 20 to 25 minutes.
- Let rest 4 to 5 minutes before slicing and serving.