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If you're searching for a breakfast that is both wholesome and satisfying, look no further than the Sweet Potato Sunrise Bake. This vibrant dish not only tantalizes your taste buds but also packs a nutritional punch, making it an ideal choice for busy mornings. The Sweet Potato Sunrise Bake combines the earthiness of sweet potatoes with colorful vegetables and protein-rich eggs, all baked together in one convenient pan. This simplifies preparation, allowing you to focus on starting your day right.

Sweet Potato and Egg Sheet Pan Bake

Discover the perfect breakfast solution with the Sweet Potato Sunrise Bake! This vibrant and nutritious dish combines the natural sweetness of sweet potatoes with colorful veggies and protein-packed eggs, all baked in one easy pan. It's not only delicious but also helps you kick-start your day with essential vitamins and nutrients. Prepare it quickly, enjoy minimal clean-up, and savor a balanced meal that keeps you energized until lunch. Perfect for busy mornings or meal prepping!
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Ingredients
  

2 large sweet potatoes, peeled and diced

1 red bell pepper, diced

1 small red onion, diced

2 cups fresh spinach, roughly chopped

4 large eggs

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Feta cheese crumbles or avocado slices for topping

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large bowl, combine the diced sweet potatoes, red bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Mix well to coat all the veggies evenly.

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

        Add Spinach: Remove the baking sheet from the oven and add the chopped spinach to the roasted vegetables. Stir everything together and create four small wells in the veggie mixture.

          Crack the Eggs: Carefully crack one egg into each well. Season the eggs with a touch of salt and pepper.

            Final Bake: Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks remain a little runny (adjust cooking time to your preference for firmer yolks).

              Serve: Once baked, remove from the oven and garnish with fresh parsley. If desired, top with crumbled feta cheese or sliced avocado for extra creaminess.

                Enjoy: Serve warm, straight from the pan, and savor the delightful combination of flavors!

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