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Breakfast recipe · from the recipe book

Sheet-Pan Sweet Potato, Mushroom and Pepper Egg Bake

Roasted sweet potato and red pepper bring sweetness and crisp edges to a smoky paprika egg custard studded with browned mushrooms, yellow onion and melty mozzarella.

Sheet-Pan Sweet Potato, Mushroom and Pepper Egg Bake

Ingredients

  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 cup chopped150 gRed bell pepperdiced
  • 3½ cups sliced250 gWhite mushroomssliced
  • 1½ medium150 gYellow onionthinly sliced
  • 1½ tbsp20 gOlive oil
  • 8 large400 gEggs
  • ½ cup (120 ml)120 gMilk, 2%
  • 3 oz80 gPart-skim mozzarellashredded
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium20 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed 9x13-inch sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato, red bell pepper, mushrooms and yellow onion with the olive oil, half the smoked paprika and half the salt; spread in one layer.
  3. Roast for 20 minutes, stirring once, until the sweet potato is tender and the mushrooms are browned.
  4. While the vegetables roast, whisk the eggs, milk, garlic powder, black pepper, the remaining half of the smoked paprika and the remaining half of the salt in a bowl.
  5. Lower the oven to 375°F (190°C). Spread the roasted vegetables evenly, pour the egg mixture over them and scatter the mozzarella on top.
  6. Bake 15 to 18 minutes, until the center is set and reaches 160°F (71°C).
  7. Rest 5 minutes, sprinkle with the green onions, and cut into 4 pieces.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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