Breakfast recipe · from the recipe book
Southwest Sweet Potato Sheet-Pan Egg Bake
Caramelized cumin-spiced sweet potato cubes and black beans cradle tender baked eggs under bubbling cheddar, finished with fresh green onion standing in for chives.

- Sheet pan
- 55 min · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- 46–60 g carbs
- Protein 20 g+
- Fiber 6 g+
Ingredients
- 4½ medium600 gSweet potatoespeeled and cut into 3/4-inch cubes
- 1 medium110 gRed onioncut into thin wedges
- 1 medium120 gGreen bell pepperdiced
- 1 whole14 gJalapeñoseeded and minced
- 1½ tbsp20 gOlive oil
- 1½ tsp3 gGround cumin
- 1⅛ tsp3 gChili powder
- ¼ tsp2 gSaltdivided
- 1½ cups250 gBlack beans, canned, drained and rinsedpatted dry
- 8 large400 gEggs
- ¾ cup shredded90 gCheddar cheeseshredded
- 2½ medium40 gGreen onionsthinly sliced
Steps
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
- Prepare the vegetables first: cube the sweet potato, cut the red onion into wedges, dice the green bell pepper and mince the jalapeño.
- On the sheet pan, toss the sweet potato, red onion, green bell pepper and jalapeño with the olive oil, cumin, chili powder and three-quarters of the salt. Spread in one layer and roast 25 minutes, stirring once, until the sweet potato is tender and browned at the edges.
- Stir the black beans into the hot vegetables, then use a spoon to make 8 small wells in the mixture.
- Crack one egg into each well and sprinkle the eggs with the remaining one-quarter of the salt.
- Scatter the cheddar over the vegetables around the eggs. Bake 10 to 12 minutes, until the egg whites are set and the yolks are firm, reaching 160°F (71°C).
- Sprinkle the green onion over the pan and serve 2 eggs with a quarter of the vegetables per person.
Contains: Milk, Egg.
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Saved in the Every Helping recipe book on October 24, 2026.
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