Roasted Sweet Potato Egg Bake
A layered skillet bake with red peppers, roasted sweet potatoes and eggs. A satisfying and flavorful slow carb meal.
Prep Time55 mins
Cook Time20 mins
Total Time1 hr 15 mins
- 1/2 lb Roasted Sweet Potatoes
- 2 tsp Avocado oil
- 1-1/2 cup Red peppers thin sliced
- 6-8 Eggs*
- 1 tsp Cumin
- 2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- Salt to taste
Prepare the Roasted Sweet Potatoes
In an oven-safe skillet (we used a 10.25" cast iron), heat the avocado oil on medium.
Add sliced red bell peppers to the skillet and saute until they begin to carmelize.
Add cumin, smoked paprika, and garlic powder to the sauteed peppers. Saute until fragrant then remove from heat.
Layer your roasted sweet potatoes over the spiced pepper mixture.
Break 6-8 eggs over the sweet potatoes.
Note: The recipe instructions do not include roasting the sweet potatoes. The recipe can be found here.
*If you're a Trim Healthy Mama and you want this to be an E meal, you can use egg whites instead of the whole egg.
Optional: add herbs such as oregano, parsley, or thyme to garnish the egg bake.