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Breakfast recipe · from the recipe book

Southwest Cheddar Egg Bake with Sweet Potato

A tender, custardy egg bake studded with roasted sweet potato, spinach, green pepper and jalapeño, topped with bubbly sharp cheddar and a cumin-chili warmth.

Southwest Cheddar Egg Bake with Sweet Potato

Ingredients

  • 8 large400 gEggs
  • 1 cup shredded120 gCheddar cheeseshredded, divided
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 1 cup chopped150 gGreen bell pepperdiced
  • 1 medium120 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 medium110 gYellow oniondiced
  • ½ cup (120 ml)120 gMilk, 2%
  • ⅔ cup120 gBlack beans, canned, drained and rinsedpatted dry
  • 1 tbsp15 gOlive oildivided
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gChili powder
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C). Toss the sweet potato with half of the olive oil on a baking sheet and roast for 18 minutes until tender, then lower the oven to 375°F (190°C).
  2. Meanwhile, brush an 8x8-inch baking dish with a little of the remaining olive oil, and heat the rest of the olive oil in a skillet over medium heat.
  3. Cook the onion, green bell pepper, red bell pepper and jalapeño in the skillet for 5 minutes until softened, then stir in the spinach until just wilted, about 1 minute.
  4. In a large bowl, whisk the eggs with the milk, cumin, chili powder, salt and black pepper until smooth.
  5. Stir the roasted sweet potato, the skillet vegetables, the black beans and two-thirds of the cheddar into the egg mixture, then pour it into the baking dish.
  6. Scatter the remaining one-third of the cheddar over the top.
  7. Bake at 375°F (190°C) for 30 to 35 minutes, until puffed, golden and set in the center, reaching 160°F (71°C).
  8. Rest for 5 minutes, sprinkle with the cilantro, and cut into 4 squares.

Contains: Milk, Egg.

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

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