Baked Eggs with Sweet Potato, Sorghum, Ham and Mushrooms

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Do you have some farm fresh eggs you’re just dying to incorporate into a brunch dish?  Farm fresh or store-bought, the eggs look so good when nestled into the sauteed vegetables, cooked sorghum and ham – you won’t believe me until you try it for yourself. Plus, this dish is ultra satisfying…..kind of indulgent, even, but not in a heavy sort of way.

Baked Eggs with Sweet Potato, Sorghum, Ham and Mushrooms

1-2 Tbs. good olive oil
2 cups sliced mushrooms, approx. 6 oz.
1 large sweet potato, peeled and grated
1 clove garlic, minced
10 oz. tender greens, such as baby kale, baby spinach, or swiss chard (or a combination of your favorites)
1 cup cooked pearled sorghum
8 slices Black Forest ham, cut into thin strips
1/2 cup shredded Asiago or Parmesan cheese
8 eggs
kosher salt and freshly ground black pepper, to taste
1/4 cup heavy cream
Preheat oven to 450 degrees F.

In a large saute pan over medium high heat, add olive oil and heat to shimmering; stir in the mushrooms and sweet potatoes and cook, stirring often, until mushrooms have released their liquid and it has evaporated, approx, 6-8 minutes.

Stir in the garlic and the greens, cooking for an additional 1-2 minutes, or until greens are nicely wilted; season to taste with salt and pepper, then remove vegetables from saute pan and spread evenly over the bottom of an 8-10-inch greased casserole dish.  Top vegetables with cooked sorghum.

Add ham to saute pan and cook until browned and slightly crisped, adding a bit of olive oil, if needed.  Spread ham over vegetables in casserole dish. Sprinkle the cheese over the top of the ham.

Gently create 8 indentations in the mushroom/greens/sorghum/ham mixture, then crack 8 eggs into the indentations.  Season eggs with kosher salt and pepper, then drizzle the whipping cream over the entire dish.

Bake, uncovered, on center rack of oven until the egg whites are cooked and yolks are just beginning to set, approx. 10-12 minutes.  Let rest for 2-3 minutes after you remove from the oven.

 Delicious served with fresh fruit as a side dish.

Now You’re Cookin’,
Chef Alli
**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher in June 2015.  Special thanks to the ranchers and farmers of Kansas Farm Bureau for making this segment possible.
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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