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Breakfast recipe · from the recipe book

Sweet Potato, Egg and Rice Breakfast Bake

Tender rice and sweet potato soaked in a thyme-and-dill broth, set with eggs and cheddar under a crunchy pumpkin-sesame seed crust.

Sweet Potato, Egg and Rice Breakfast Bake

Ingredients

  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • ¾ cup150 gLong-grain white rice, dry
  • 6 large300 gEggs
  • 2¼ cups480 gVegetable broth
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 3 cups loosely packed90 gBaby spinach
  • ½ cup shredded60 gCheddar cheeseshredded
  • 1 tbsp15 gOlive oil
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried thyme
  • ⅔ cup sprigs6 gFresh dillchopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1 tbsp10 gSesame seeds
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C). Prepare the sweet potato, onion, bell pepper, garlic, dill and cheddar before you start cooking.
  2. Heat half of the olive oil in an oven-safe skillet or pan over medium heat. Cook the onion and green bell pepper for 5 minutes until soft, then stir in the garlic for 30 seconds.
  3. Make the herb broth: pour the vegetable broth into the pan, add the thyme, salt and black pepper, and bring to a simmer.
  4. Stir in the rice and sweet potato, then wilt in the spinach. Transfer to an 8x8-inch baking dish if your pan isn't oven-safe, cover tightly with foil and bake 35 minutes until the rice is nearly tender.
  5. Meanwhile, whisk the eggs with the dill. In a small bowl, toss the pumpkin seeds and sesame seeds with the remaining half of the olive oil to make the seed crust.
  6. Uncover the dish, pour the egg mixture evenly over the rice, scatter the cheddar on top, then sprinkle with the seed crust.
  7. Bake uncovered 20 minutes more, until the eggs are set and reach 160°F (71°C) in the center and the seeds are toasted.
  8. Rest 5 minutes, then cut into 4 portions and serve warm.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Egg, Sesame. Some brands contain gluten.

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

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