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Breakfast recipe · from the recipe book

Southwest Sweet Potato Black Bean Breakfast Bake

Roasted sweet potato cubes and black beans baked in cumin-spiced eggs with spinach and bell peppers, topped with melty queso fresco and fresh cilantro.

Southwest Sweet Potato Black Bean Breakfast Bake

Ingredients

  • 4 medium500 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1 medium120 gRed bell pepperdiced
  • 1 medium120 gGreen bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 8 large400 gEggs
  • ½ cup (120 ml)120 gMilk, 2%
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp3 gChili powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled60 gQueso frescocrumbled
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C). Use about a quarter of the olive oil to grease a 9x13-inch baking dish.
  2. Toss the sweet potato with half of the olive oil, spread it in the baking dish and roast 20 minutes, stirring once, until nearly tender.
  3. Meanwhile, heat the remaining quarter of the olive oil in a skillet over medium heat and cook the onion, red bell pepper and green bell pepper for 5 minutes until softened.
  4. Add the spinach to the skillet and stir 1 to 2 minutes until wilted; remove from the heat. This is the vegetable mixture.
  5. In a large bowl, whisk the eggs with the milk, cumin, chili powder, salt and black pepper to make the egg mixture.
  6. Lower the oven to 375°F (190°C). Scatter the vegetable mixture and the black beans over the roasted sweet potato, then pour the egg mixture evenly over the top.
  7. Sprinkle the queso fresco over the bake and bake 25 to 30 minutes, until the eggs are set in the center and reach 160°F (71°C).
  8. Rest 5 minutes, scatter the cilantro over the top, and cut into 4 portions.

Contains: Milk, Egg.

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

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