Print

Southwestern Sweet Potato Egg Bake

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
  • Yield: 8 1x
  • Diet: Gluten Free

Description

Meal prep this Southwestern Sweet Potato Egg Bake to have a hearty, filling, healthy breakfast for an easy warm up and eat breakfast!


Scale

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

  1. Preheat the oven to 350F.
  2. Heat the olive oil in a large skillet over medium heat.
  3. When hot, add the diced sweet potatoes and water.
  4. Cook for about 6-8 minutes, or until the water has evaporated, and add the onion and bell pepper.
  5. Cook for about 5 minutes, or until the sweet potatoes, onions and peppers are soft.
  6. Remove the vegetables from the heat and set aside.
  7. Whisk together the eggs, milk, chili powder, cumin, garlic powder, salt, and pepper.
  8. Fold in the cooked vegetables and diced tomatoes.
  9. 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.
  10. Slice into squares and serve as is, or add toppings like salsa, cilantro, avocado, sour cream or jalapeƱos.

Notes

  • 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.

Keywords: egg, eggs, egg bake, quiche recipe, crustless quiche recipe, dairy free quiche, egg breakfast, southwestern, sweet potato egg bake, sweet potato quiche, low carb breakfast, low carb egg breakfast