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In a world where breakfast options can often be repetitive and uninspiring, the Sweet Potato Sunrise Bake stands out as a vibrant and nutritious dish that promises to invigorate your mornings. This delightful bake combines the natural sweetness of colorful sweet potatoes with a medley of fresh vegetables and wholesome ingredients, creating a breakfast or brunch option that not only tantalizes the taste buds but also nourishes the body. Whether you're preparing for a busy day ahead or enjoying a leisurely weekend brunch, the Sweet Potato Sunrise Bake offers a delicious way to start the day on a healthy note.

Sweet Potato and Egg Sheet Pan Bake

Start your day on a nutritious note with the Sweet Potato Sunrise Bake! This vibrant dish combines sweet potatoes with fresh vegetables like spinach, bell peppers, and onions, delivering a delicious breakfast that nourishes your body. Packed with essential vitamins and fiber, it's perfect for any dietary preference. Easy to make and customize, this bake is a go-to for busy mornings or leisurely brunches. Discover how to whip up this crowd-pleaser and make mornings brighter!

Ingredients
  

2 large sweet potatoes, peeled and diced into 1-inch cubes

1 red bell pepper, diced

1 small red onion, finely diced

2 cups fresh spinach, roughly chopped

4 large eggs

3 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Optional: Crumbled feta cheese or sliced avocado for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

    Prepare the Vegetables: In a large mixing bowl, combine the diced sweet potatoes, red bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and generously sprinkle with garlic powder, smoked paprika, salt, and freshly ground black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

      Bake the Vegetables: Spread the veggie mixture in an even layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and beautifully caramelized.

        Add Spinach: Once the vegetables are roasted, carefully take the baking sheet out of the oven. Add the chopped spinach to the pan and toss it with the roasted vegetables. Create four small wells in the veggie medley for the eggs.

          Crack the Eggs: Gently crack one egg into each well. Lightly season the eggs with a pinch of salt and black pepper.

            Final Bake: Place the baking sheet back in the oven and bake for an additional 10-12 minutes. You want the egg whites to be fully set while keeping the yolks slightly runny. Adjust the baking time if you prefer your yolks firmer.

              Serve: After baking, remove the pan from the oven and garnish the dish with freshly chopped parsley. If desired, sprinkle with crumbled feta cheese or add creamy slices of avocado on top for an extra layer of flavor.

                Enjoy: Serve this delightful dish warm, directly from the baking sheet, and relish the wonderful combination of textures and tastes!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings