Easy, delicious, all-in-one breakfast for the whole family to enjoy.
Tweak or add your own favorite veggies and ingredients to make it even more enjoyable.
Cook Time - 30 minutes
Servings - 4
INGREDIENTS
Parchment paper
2 medium sweet potatoes, cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, finely chopped
1 medium red bell pepper, chopped
1 cup black beans, drained, rinsed
1 cup corn kernels
1 Tbsp. + 1 tsp. olive oil
1 1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground smoked paprika
1/2 tsp Himalayan sea salt, divided use
1/2 tsp. ground black pepper, divided use
8 large farm-raised eggs
2 Tbsp. finely chopped fresh cilantro
INSTRUCTIONS
Preheat oven to 400º F.
Line a large baking sheet with parchment paper.
Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, chili powder, cumin, paprika, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.
Place sweet potato mixture on pan. Bake 18 - 20 minutes, stirring halfway through.
Create eight wells in sweet potato mixture. Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Bake for 8 to 10 minutes, or until eggs are set.
Garnish with cilantro; serve immediately and enjoy!
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