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Breakfast recipe · from the recipe book

Sheet-Pan Sweet Potato Mushroom Mozzarella Egg Bake

Caramel-edged roasted sweet potato, mushrooms and onion set in a tender oregano egg custard under bubbly mozzarella and salty, tangy feta.

Sheet-Pan Sweet Potato Mushroom Mozzarella Egg Bake

Ingredients

  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1½ medium150 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2 cups loosely packed60 gBaby spinachroughly chopped
  • 6 large300 gEggs
  • ⅓ cup (80 ml)80 gMilk, 2%
  • 6½ oz180 gPart-skim mozzarellashredded
  • ½ cup crumbled80 gFeta cheesecrumbled
  • 2 tsp2 gDried oregano
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed sheet pan (about 9x13 inches or a quarter sheet) with parchment.
  2. Toss the sweet potato with half of the olive oil on the sheet pan, spread it out and roast for 15 minutes.
  3. Meanwhile, slice the mushrooms and onion and mince the garlic.
  4. Add the mushrooms, onion and garlic to the pan, drizzle with the remaining half of the olive oil, toss with the sweet potato and roast 12 minutes more, until the mushrooms are browned and the onion is soft.
  5. While the vegetables roast, whisk the eggs, milk, oregano, black pepper and salt in a bowl, then stir in half of the mozzarella.
  6. Take the pan out and lower the oven to 375°F (190°C). Scatter the spinach over the hot vegetables and stir so it wilts, then spread everything in an even layer, pressing it into a snug rectangle.
  7. Pour the egg mixture evenly over the vegetables, then top with the remaining half of the mozzarella and the feta.
  8. Bake 15 to 18 minutes, until the eggs are set in the center and reach 160°F (71°C).
  9. Rest 5 minutes, then cut into 4 squares and serve warm.

Contains: Milk, Egg.

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

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