Sweet Potato Veggie Egg Bake

Looking for an easy breakfast or lunch idea? This healthy sweet potato egg bake with shredded sweet potatoes, eggs and onions and peppers is sure to please. Can also be made as an overnight breakfast casserole perfect for brunch and holidays.

All the veggies

8 eggs

I started with 8 and needed to add two more to get the right ratio.

Mix veggies and Eggs

Added 2 more Eggs

Greased casserole

I always use coconut oil to grease my pans.

Batter ready for cooking

After 60 minutes

Slice and Serve

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Ingredients:

1 large or 2 Medium Sweet Potatoes, grated

1/2 Red onion, sliced lengthwise

1 Red pepper, sliced into 1/4 in wide strips

1 Yellow pepper, sliced into 1/4 in wide strips

10 eggs, whisked

Salt & Pepper to taste

1 Tablespoon Coconut oil

How:

Preheat oven to 375 degrees.

Grease a 9 x 13 glass or ceramic casserole with coconut oil.

Chop all veggies and put into a large bowl. In separate bowl crack and whisk eggs. Combine the beaten eggs with the veggies until fully combined. Pour mixture into greased 9x13 casserole. Bake for 60 minutes. Check it often, you’ll know its done when the edges begin to brown and the center is firm.

Notes:

You can easily swap out the peppers for other veggies too! Try one of these optional substitutions,

*** Just make whatever you add equal to 1 cup

wilted spinach or kale

chopped zucchini or yellow squash

fresh Spinach and sliced mushroom

wilted spinach, chopped onion and sliced mushroom

chopped zucchini and onion strips

chopped zucchini and sliced mushroom

chopped zucchini and diced tomato

chopped zucchini, onion and diced tomato