Vegetable Egg Bake with Sweet Potato Crust

Vegetable Egg Bake with Sweet Potato Crust is loaded with bell peppers, tomatoes and broccoli for a protein and vegetable packed start to your day and is the perfect dish for meal prep!

Vegetable Egg Bake with Sweet Potato Crust is the perfect veggie egg bake that can be made for meal prep that your family will absolutely love. An egg bake with sweet potato crust is a great way to start your day.

I had no idea how busy school mornings would be for our family. I get up early naturally so I thought that an 8:30 AM start time of school would be no big deal for Adalyn. I found out that I was quite wrong! Each morning, I have to nurse Oliver and feed him breakfast, get Adalyn and I breakfast, get all of us dressed and a million little things that take up time. I like to walk her to school each day and it is quite far away so we have to leave the house by 7:50 AM to make it. Mornings are busy for us!

I got to thinking about what breakfasts I can make ahead of time that are nutritious and tasty. I love making cold overnight oats, oatmeal prepped the day before and then heated in the morning, waffles, yogurt bowls and smoothies. What we were skipping most of the time is a savory breakfast. I think that eggs are a great source of nutrients and wanted to get more of them into Adalyn's diet. With those thoughts in mind, this egg bake with sweet potato crust was created. I love veggie egg bakes because they are tasty and nutritious.

I used the vegetables that I had on hand: red and green bell peppers, broccoli and tomatoes. Please feel free to switch up these vegetables based on your preferences and what you have on hand for this vegetable egg bake. Also great would be onions, mushrooms, spinach or zucchini. I have made a sweet potato crust before but never shared the recipe so I knew that I had to. My other egg bakes are some of my most popular recipes on the blog so I thought that this one would be a fan favorite too. You can also add a sprinkle of cheese if you like as well.

I kept this egg bake with sweet potato crust very simple and didn't add any sausage, bacon, bread or cheese. I wanted for it to be heart-healthy and super nutritious for those busy mornings that we want to eat well but don't have time to cook a big breakfast. I like making a big dish of this vegetable egg bake on Sunday and eating it for a couple of mornings during the week. It is perfect for meal prep and reheats really well. Just top with a bit of hot sauce or ketchup and breakfast will be ready in 1 minute.

Vegetable Egg Bake with Sweet Potato Crust

Servings: 6

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

2 medium sweet potatoes

1 red bell pepper, diced

1 green bell pepper, diced

1 large tomato, diced

1 cup broccoli, diced

12 large eggs

1/2 cup milk

1 teaspoon garlic powder

Black pepper to taste

Instructions:

1. Preheat oven to 350 degrees. Spray a baking dish with nonstick spray.

2. Microwave sweet potatoes for 5 minutes. Cut into thin circles and layer on bottom of baking dish.

3. Top sweet potatoes with diced vegetables.

4. Whisk together eggs, milk, black pepper and garlic. Pour on top of vegetables in baking dish.

5. Bake for 30 minutes or until eggs are baked through.

Enjoy! Stores well in the fridge all week.

Try these other egg casserole recipes:

Mexican Breakfast Casserole

Greek Egg Casserole

Vegetable Breakfast Skillet
Spinach and Bell Pepper Egg Bake

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Vegetable Egg Bake with Sweet Potato Crust

Vegetable Egg Bake with Sweet Potato Crust

Ingredients:

Instructions:

Try these other egg casserole recipes:

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