Effortless Sweet Potato Egg (Print Version)
# Ingredients:
→ Vegetables
01 -
1/2 cup chopped cilantro or green onions
02 -
2 tbsp minced jalapeños, no seeds
03 -
4 cups chopped and packed baby spinach or kale
04 -
680 g sweet potatoes or yams, shredded, skins on and cleaned
→ Dairy & Eggs
05 -
100 g sharp cheese, grated, divided up
06 -
240 ml plain almond milk or any milk
07 -
12 big eggs
→ Seasonings
08 -
Ground black pepper, add as much as you like
09 -
1.5 tsp salt
10 -
2 tsp garlic powder
11 -
1 tbsp taco seasoning, low salt
→ Other
12 -
Unbleached parchment paper
13 -
Cooking spray
# Instructions:
01 -
Pull it from the oven and let it sit for about 10 minutes. Use a long serrated knife to cut into 12 squares. Enjoy hot or straight from the fridge.
02 -
Layer on the rest of that cheese, pop it back into the oven, and let it go a few more minutes until bubbly on top.
03 -
Move everything into your lined dish. Spread it out and smooth over the top. Slip it in the oven and bake for an hour.
04 -
Mix in the shredded sweet potatoes and your greens (spinach or kale). Keep folding it in—it’ll be thick, and that’s good.
05 -
Pour in your milk, drop in 2/3 of the cheese, then toss in green onions or cilantro, plus the jalapeños. Give it another good whisk.
06 -
Crack the eggs into a big bowl. Drop in taco seasoning, garlic powder, salt, and some black pepper. Whisk for around 30 seconds.
07 -
Set your oven to 190°C first. Line a 23x33 cm dish with parchment, then spritz it lightly with cooking spray.
# Notes:
01 -
After cooling, stash in a tight container and pop in the fridge for up to 5 days, or freeze for as long as 3 months.
02 -
Go ahead and prep everything up to 2 days ahead, then keep it in the fridge until you're ready to bake.
03 -
Swap out the cheese and use plant milk if you don't want dairy.
04 -
Browned turkey sausage or bacon works great here—just cook it first. Bell peppers and mushrooms go well too, but make sure they're cooked before adding.