Sweet Potato and Egg Oven Bake

Recipe

Breakfast
Sweet Potato and Egg Oven Bake

Primary Media

Tray of baked brussels sprouts, potatoes, corn and beans, with eggs baked in bell pepper rings

User Rating

4.5 out of 5 stars
Rate it:
18 ratings

Recipe Data

5
Servings
15min
Prep
40min
Total

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Description

A Test Kitchen favorite recipe. The eggs come out of the oven perfectly cooked and are accompanied by caramelized vegetables. Plus, this is and easy show-stopping recipe to feed a crowd.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
1large sweet potato, peeled and cut into chunks
12 oz.brussels sprouts, trimmed and halved
2 tbsp.Hy-Vee Select olive oil
2 clove(s)fresh garlic, minced
1 tsp.ancho chili powder
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
1(15-oz.) can Hy-Vee black beans, drained and rinsed
½ c.Hy-Vee frozen sweet corn
1medium red bell pepper, seeded and cut into 5 rings
5Hy-Vee large eggs
Fresh cilantro leaves, for garnish

Things To Grab

  • 15x10x1-inch baking pan
  • Hy-Vee nonstick cooking spray
  • Large spoon

Directions

  1. Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

  2. Place sweet potato and brussels sprouts on prepared pan. Add olive oil, garlic, and chili powder to vegetables; toss gently to coat. Sprinkle with salt and black pepper. Roast for 15 minutes.

  3. Remove pan from oven. Add black beans and corn. Use a large spoon to create five indentations in vegetables; place a red pepper ring in each. Gently crack an egg into each pepper ring, keeping the yolk intact. Season eggs with additional salt and pepper.

  4. Return pan to oven and bake for 10 to 12 minutes or until egg whites are set. Garnish with cilantro, if desired.

Nutrition facts

Servings

370 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 185mg
  • Sodium: 390mg
  • Total Carbohydrates: 42g
  • Protein: 16g

Daily Values

0%
Vitamin A 300%
0%
Vitamin C 180%
0%
Iron 20%
0%
Calcium 15%

Recipe Source:

Balance March 2018