By The Toasted Pine Nut
Southwestern Sweet Potato Egg Bake
10 steps
Prep:10minCook:45min
Meal prep this Southwestern Sweet Potato Egg Bake to have a hearty, filling, healthy breakfast for an easy warm up and eat breakfast!
Updated at: Thu, 21 Nov 2024 11:35:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
4
Low
Nutrition per serving
Calories117.4 kcal (6%)
Total Fat6.3 g (9%)
Carbs8.6 g (3%)
Sugars2.8 g (3%)
Protein6.7 g (13%)
Sodium385.3 mg (19%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat the oven to 350F.
Step 2
Heat the olive oil in a large skillet over medium heat.
Step 3
When hot, add the diced sweet potatoes and water.
Step 4
Cook for about 6-8 minutes, or until the water has evaporated, and add the onion and bell pepper.
Step 5
Cook for about 5 minutes, or until the sweet potatoes, onions and peppers are soft.
Step 6
Remove the vegetables from the heat and set aside.
Step 7
Whisk together the eggs, milk, chili powder, cumin, garlic powder, salt, and pepper.
Step 8
Fold in the cooked vegetables and diced tomatoes.
Step 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.
Step 10
Slice into squares and serve as is, or add toppings like salsa, cilantro, avocado, sour cream or jalapeños.
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