I’ve been thinking about breakfast a lot lately because it’s something I struggle with. Getting the kids dressed, lunches made, teeth brushed and out the door leaves me lots of time to forget to feed myself.
It usually hits me in the car on the way back from drop off. A sudden stomach grumble will hit and I’ll be starving. So I started to think about meals that could be meal prepped ahead of time for an easy warm up and eat breakfast.
What I love about thisĀ Southwestern Sweet Potato Egg Bake is not only can it be perfect for meal prep. But, it’s also great for a weekend brunch. Personally I love making things like this for people with new babies because they can just keep it in the fridge, warm it up, and have easy meals for the week.
ThisĀ Southwestern Sweet Potato Egg Bake is loaded with veggies that are not only nutritious, but will keep you full all morning. Sometimes I find breakfasts keep me going until about 10:30 when I’m ready for my first snack. This bake is hearty enough that you don’t have to worry about that mid-morning hunger!
So, let’s make a flavorful and funĀ Southwestern Sweet Potato Egg Bake!
Heat the olive oil in a large skillet over medium heat. When hot, add the diced sweet potatoes and water. Cook for about 6-8 minutes, or until the water has evaporated, and add the onion and bell pepper.
Cook for about 5 minutes, or until the sweet potatoes, onions and peppers are soft. Remove the vegetables from the heat and set aside. Whisk together the eggs, almond milk, chili powder, cumin, garlic powder, salt, and pepper.
Fold in the cooked vegetables and diced tomatoes.
Pour the egg mixture into a greased 8×8 inch baking dish and place in the oven for 45-50 minutes, or until the egg has set in the middle of the casserole dish.
Slice into squares and serve as is, or add toppings like salsa, cilantro, avocado, sour cream or jalapeƱos.
Recipe
Southwestern Sweet Potato Egg Bake
Meal prep this Southwestern Sweet Potato Egg Bake to have a hearty, filling, healthy breakfast for an easy warm up and eat breakfast!
Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet potato
- 1/4 cup water
- 1 onion, diced
- 1 bell pepper, diced
- 8 eggs, whisked
- 3/4 cup favorite milk (like almond, oat, cashew, or whole milk)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Roma tomatoes, diced
Instructions
- Preheat the oven to 350F.
- Heat the olive oil in a large skillet over medium heat.
- When hot, add the diced sweet potatoes and water.
- Cook for about 6-8 minutes, or until the water has evaporated, and add the onion and bell pepper.
- Cook for about 5 minutes, or until the sweet potatoes, onions and peppers are soft.
- Remove the vegetables from the heat and set aside.
- Whisk together the eggs, milk, chili powder, cumin, garlic powder, salt, and pepper.
- Fold in the cooked vegetables and diced tomatoes.
- Pour the egg mixture into a greased 8×8 inch baking dish and place in the oven for 45-50 minutes, or until the egg has set in the middle of the casserole dish.
- Slice into squares and serve as is, or add toppings like salsa, cilantro, avocado, sour cream or jalapeƱos.
Tips
- If you’re strictly gluten free, make sure to check the bottle of your milk (or dairy alternative) to ensure it fits your dietary requirements.
Enjoy!! xo
BIG thank you to my friend Allie fromĀ Miss Allieās KitchenĀ for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldnāt be more excited sheās creating some tasty dishes to share here too!
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