Description
A nutritious and filling breakfast option featuring sweet potatoes and eggs.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 6 large eggs
- 1/2 cup milk
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add diced sweet potatoes, cook until tender, about 10-15 minutes.
- In a bowl, whisk eggs and milk together.
- Add cooked sweet potatoes, spinach, and feta to the egg mixture.
- Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes until eggs are set.
Notes
- Feel free to add other vegetables.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Sweet Potato & Egg Breakfast Bake