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Breakfast recipe · from the recipe book

Sweet Potato, Pepper and Cheddar Egg Bake

Tender roasted sweet potato and red pepper set in a fluffy, custardy egg bake with sharp cheddar and a fresh chive-like bite from green onions.

Sweet Potato, Pepper and Cheddar Egg Bake

Ingredients

  • 8 large400 gEggs
  • ½ cup (120 ml)120 gMilk, 2%
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 cup chopped150 gRed bell pepperdiced
  • 2 cups loosely packed60 gBaby spinachroughly chopped
  • 1 cup shredded100 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced, used as chives
  • 1 tbsp15 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ tsp2 gPaprika (sweet or smoked)

Steps

  1. Preheat the oven to 400°F (200°C) and lightly brush an 8x8-inch baking dish with a little of the olive oil.
  2. Toss the sweet potato and red bell pepper on a sheet pan with the remaining olive oil, the paprika and half of the salt. Roast 20 minutes until the sweet potato is just tender.
  3. Lower the oven to 350°F (175°C).
  4. While the vegetables roast, whisk the eggs, milk, the remaining half of the salt and the black pepper in a large bowl.
  5. Spread the roasted sweet potato and red pepper in the baking dish, scatter the spinach over them, then sprinkle on two-thirds of the cheddar and half of the green onion.
  6. Pour the egg mixture over the vegetables and top with the remaining one-third of the cheddar.
  7. Bake 30 to 35 minutes, until the center is set, puffed and reaches 160°F (71°C).
  8. Rest 5 minutes, sprinkle with the remaining half of the green onion, cut into 4 squares and serve.

Contains: Milk, Egg.

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

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