Sweet Potato Egg Bake
This Sweet Potato Egg Bake is very flavorful, healthy, and perfect for meal prep! It's great for busy mornings, quick lunches, or simple dinners.
Ingredients
- 1 medium sweet potato, peeled and diced
- Avocado oil spray, or any vegetable oil spray
- 12 eggs
- ¼ cup almond milk, unsweetened and plain
- ¾ cup leek, diced
- ¾ cup fresh basil, diced
- 1 teaspoon salt, use ½-¾ teaspoon if you don't like things very salty
- ½ teaspoon garlic powder
- Black pepper to taste
Instructions
- In a microwave safe bowl, add peeled and diced sweet potato and cover with water. Microwave for 5 minutes. Carefully drain the water.
- Meanwhile, preheat the oven to 375 degrees Fahrenheit. Spray a 9x13 inch baking dish with avocado oil spray and set aside.
- In a large mixing bowl, whisk eggs, almond milk, salt, garlic powder, and black pepper (if using) together.
- Sprinkle leeks, basil, and microwaved sweet potato on the bottom of the baking dish so the veggies are spread out evenly.
- Pour egg mixture over the vegetables so the egg is evenly distributed.
- Bake in the oven for approximately 25 minutes, or until a toothpick comes out clean when inserted into the middle of the egg bake.
Notes
I highly recommend adding a dollop of tahini on top of your cooked egg bake! I know it's an interesting combo, but trust me that it tastes delicious with it!
Calories: 126kcal, Carbohydrates: 8g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 246mg, Sodium: 412mg, Potassium: 210mg, Fiber: 1g, Sugar: 2g, Vitamin A: 4622IU, Vitamin C: 2mg, Calcium: 64mg, Iron: 2mg
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