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Yum
sweet potato egg bake

Breakfasts on-the-go are becoming a staple in my home. Me and Alex just love breakfast waiting for us in the fridge. I am also trying to make these breakfasts kid friendly because I wouldn’t let my kids have cereal every morning, even if it’s organic.

Since breakfast has to include complex carbs my choice always turns to whole foods like oats, quinoa and sweet potatoes. I do not eat bread much, so quick toast isn’t an option. I have never incorporated sweet potato in a breakfast dish before and was absolutely amazed how this sweet potato egg bake turned out!

sweet potato egg bake

Flavourful delicate mini omelettes with so many nutrients. I used only 1/2 cup of organic white cheddar cheese but you can use any. I’m going for full fat cheese and using less of it.

Sweet potatoes add amazing creaminess and sweetness to this egg bake. Feel free to use all eggs or a combination of eggs + egg whites.

sweet potato egg bake

Kale would be a great substitute for spinach. You could also throw in some chopped broccoli, mushrooms or tomatoes. Use what you have.

You can also control the spiciness of sweet potato egg bake by using less or more taco seasoning and jalapenos. My kids loved this dish despite the fact they absolutely dislike sweet potatoes. Last time I doubled the recipe and baked in a larger dish. I was planning to freeze some but the bake was all gone in a few days. Enjoy!

sweet potato egg bake

Taco Sweet Potato and Spinach Egg Bake

Taco Sweet Potato and Spinach Egg Bake

Ingredients

  • 3 small (12 oz) sweet potatoes, coarsely grated
  • 6 large eggs or 3 large eggs + 1 cup egg whites (my choice)
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 1/2 tsp taco seasoning, all natural
  • 1/2 cup any milk (I used unsweetened almond milk)
  • 1/2 cup any cheese, shredded (I used full fat white cheddar)
  • 1/4 cup cilantro, chopped (optional)
  • 1 small garlic clove, crushed
  • 1 tbsp jalapeno, seeded & minced (for kid friendly I used 1/2 tbsp)
  • 2 handfuls of baby spinach
  • Cooking spray (I use Misto)

Directions

  1. Preheat oven to 350 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray.*
  2. In a large mixing bowl add eggs, salt, pepper, taco seasoning and whisk for 30 seconds. Add milk, cheese, cilantro, garlic, jalapeno peppers and whisk to combine.
  3. Add sweet potatoes and spinach, mix, transfer to prepared baking dish and bake for 50 minutes. Remove from the oven and let cool for 10 minutes before cutting. Serve hot, warm or cold.
  4. Storage Instructions: Refrigerate in an airtight container for up to a week or freeze for up to 3 - 4 months.

Notes

*You could also use a non-stick muffin tin, just make sure to spray it REALLY well with cooking spray or use BPA-free silicone baking cups. I also like to double the recipe, bake in 9" x 13" baking dish and freeze for later. Please note, baking time will increase by about 20 - 25 minutes, depending on your oven.

http://ifoodreal.com/sweet-potato-egg-bake/

Nutritional Info

Servings Per Recipe: 9

Amount Per Serving = 1 square:
Calories: 100.3
Total Fat: 4.0 g
Cholesterol: 68.3 mg
Sodium: 392.0 mg
Total Carbs: 8.7 g
Dietary Fiber: 1.6 g
Protein: 7.6 g
WW Points+: 3

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25 Comments

  1. Kari Peters

    Breakfast on the go is a must for us too! I love egg bakes (especially on the weekend) but I’ve never used sweet potato in one before – I’m intrigued and can’t wait to try this! 🙂

    Reply
    • Olena

      I know, right?! But why not? I find my most successful recipes are where I get lose, not overthink and just go with what makes sense. Without breakfast on-the-go I would be dead by now LOL. Hockey practices at 7AM, hello?!

      Reply
          • Kari Peters

            I don’t know, but you never hear about it in Montana! I think hockey is more of an back east thing in the States! Calgary was fun for a while, but if we move back to Canada, I’d love to live in Canmore to be out of the city and closer to Banff! We’d like to see more of B.C. too! 🙂

          • Olena

            Makes sense. West Coast in the US is more beach and ocean stuff. You might never wanna live in AB after exploring BC. I moved to BC and can’t even compare.

  2. Melissa

    Absolutely delicious! I used frozen chopped spinach instead of fresh, which resulted in the spinach being more evenly distributed throughout the dish. Next time I will probably double the taco seasoning because it didn’t really come through that much for me. The dish was great hot the day I made it and also workd well cold as leftovers the next two days. Thanks for a great recipe!

    Reply
  3. Cindy

    Kind of disappointed with this one. It tasted…fine. We just weren’t loving it. Wanted more flavor. Maybe wanted to have some sauteed onions? Maybe a nice punch of more spices rather than a premixed seasoning? Anyway won’t make again, but staying open to the shredded sweet potato+egg concept.

    Reply
  4. Natasha

    These looked good on the pics, so I made them. Sorry but was disappointed with the taste. My kids dis not like these either and they usually will eat anything…wasted a bunch of ingredients and will have to throw away what I made. I’m sure there are people that would love these just not for us.

    Reply
    • Olena

      Everyone has different tastebuds.:) There must be something in particular your family doesn’t enjoy in these. Me and my husband love these but my kids do not like sweet potato much or cooked spinach, so I know they will not eat these. So if you don’t like that, you wouldn’t love this bake. Or taco seasoning. Other than that I don’t know what not to like here besides eggs. No more ingredients left. Honestly, I wouldn’t even try to make smth after I read the ingredients list and there was something I didn’t like. No matter how good it looks. Just a tip for saving food next time.:)

      Reply
  5. Leslie

    Olena, I found your website a while back when looking for healthy meals to make, and I can’t tell you how happy I am to have found it!! This is my go-to website now. I have been printing off meals like crazy and can’t even keep up with making them all. Anyway, I’m still new to the cooking world so I have some things to learn, but my bake came out a tad different, it’s not as firm and it’s a darker color, but it was like HEAVEN to eat…I did however add way too much sweet potato, I ignored the fact that the three smallest sweet potatoes I found weighed 1.5 Ibs…I thought the more the merrier! So I just suggest weighing them at the store to be sure, unless you have a scale at home. Lawry’s was the only taco seasoning I could find at the store I went to, it says no MSG and natural flavors…but not sure if that means all-natural, either way this seasoning was powerful, but delicious, I think it even had dried minced onion in it. I will definitely make this one again…with less sweet potato.

    Reply
    • Olena

      Hi Leslie. I’m so happy you found me. How do I get on a first page of Google?! Ugh. Glad you liked the bake. Yes, amount of sweet potatoes matter.You will learn. Don’t feel shy to ask any questions. There are no dumb questions when it comes to cooking. Trader Joe’s has pretty clean taco seasoning for a good price. Thank you for taking time to write the comment.

      Reply
  6. Emilie

    I don’t get this recipe all. 6 eggs is just not enough for everything else in it. I used a dozen and it was perfect.

    Reply
    • Olena

      6 eggs worked perfectly for me and you see in the pictures the bake came out great. Depends how eggy you like it. Mine came out more vegetables with less eggs. You could use 18 eggs as well.

      Reply
  7. Vicki

    Hi! If I want to freeze it in muffin size, should I cook it and then freeze it, or could I freeze it raw and then bake once thawed? thanks!

    Reply
  8. Judith

    Looks so yummy to me love sweet potatoes. I’m thinking of trying it
    in my Crockpot on low the night before and doubling or tripling the receipt.
    I have done several breakfast bakes in my crockpot and turned out great.

    Reply

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