You’ll most likely want to double this recipe and bake it in a 9 x 13 inch pan. It’s highly flexible and conducive to adding just about any veggies, aromatics, spices, or even meat.
- 1 large sweet potato, peeled, cut into 1/3″ cubes (about 2 C)
- 2 T olive oil, divided
- 1 1/2 t kosher salt
- 1/2 t black or white pepper
- 1 small red or yellow onion, diced (about 1 C)
- 1 green bell pepper, diced (about 1 1/2 C)
- 1 3/4 t chili powder
- 6 large eggs
- 1/3 C sour cream
- 3/4 C grated mild cheddar cheese (or your favorite cheese), divided
- 3/4 C frozen corn kernels, thawed and patted dry
- Salsa (for serving)
- Preheat oven to 350 degrees (F). In a 6 cup baking dish, toss sweet potatoes with 2 teaspoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Roast in bottom third of oven for 25 minutes, stirring once halfway through, while you get everything else ready. When potatoes are done (they will be slightly undercooked), remove from oven and increase temperature to 375.
- In a medium skillet, heat another 2 teaspoons oil over medium high. When shimmering and hot, add onion and pepper. Cook until just softened, 4 to 5 minutes, then add 1 1/4 teaspoons chili powder, 1/4 teaspoon salt, and a pinch of pepper and cook another 30 seconds, until the chili powder is fragrant and vegetables are slightly browned. Set aside.
- Whisk together the eggs, sour cream, 1/2 cup cheese, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Make sure the sweet potato cubes are evenly distributed, then layer the onion mixture and corn kernels over the top. Pour the egg mixture over the veggies and gently (and carefully, as it’s still hot) shake the pan to help the liquid work its way into all the crevices. Sprinkle the top with another 1/4 cup cheese. Bake at 375 for about 25 minutes, until eggs are just set and top is domed and starting to brown. Cool slightly, then cut into pieces and serve with more sour cream, salsa, guacamole, and/or cilantro.
- For a complete breakfast or brunch menu, serve with stewed black beans, warm tortillas, and/or a side salad. Can also be served cooled to room temperature.
The recipe is gluten free and vegetarian. As always, check ingredients on packaged items in the case of allergies. For strict vegetarians, use cheese made with vegetable-based rennet (ingredient list will specify).
Prep time listed is for prepping the potatoes for roasting–the only step that can’t be done while you roast the potatoes.
You could easily make this recipe with meat or black beans. Bacon, sausage, or even pulled pork would work well. Fully cook any meat before assembling the bake. Add 2 eggs to ensure there’s enough egg mixture to cover all the ingredients.
I’m not a fan of storing cracked, raw eggs in the fridge, but it seems to be fairly common internet knowledge than you could refrigerate the bake overnight after assembly, then bake it in the morning. My choice would be to assemble the veggies in the pan and grate the cheese the night before, so all I had to do in the morning was quickly mix up the egg mixture while the oven preheats.
For a make-ahead weekday breakfast, the egg bake keeps in the fridge a couple days, then freeze it in individual, foil-wrapped squares. Warm in a low oven while you get ready, or unwrap and microwave once you get to where you’re going in the morning.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Category: Breakfast
- Cuisine: Vegetarian