This roasted sweet potatoes and eggs recipe delivers such a gorgeous display of color with its rich oranges, deep purples, and gorgeous greens. Once you bite into the perfectly balanced flavors, you’ll realize this breakfast beauty runs more than skin deep.
Roasted veggies is one of our favorite ways to cook veggies and it makes this one-dish sweet potato breakfast dish a winning recipe. Roasting brings out the full depth of flavor and infuses every bite with a rich, savory sweetness.
If necessary, use two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.
This healthy sweet potato breakfast hash recipe is a crowd pleaser and palate teaser, with tantalizing taste. The best part: it not only looks beautiful and tastes great… it’s also a healthy breakfast you can feel good about.
TIP: For best results, crack each egg into a small bowl before gently transferring onto the sheet pan. This helps with getting placement right without dribbling the egg white over other sections. Repeat this process, one egg at a time, until all eggs are on the pan.
And if you’re looking for more sweet potato recipes, you may enjoy these air fryer fritters, or this creamy mashed sweet potato and fresh thyme recipe.
How Many Does This Roasted Sweet Potatoes and Eggs Recipe Serve?
You can serve 3 hungry or 6 normal appetites for any meal with this easy roasted sweet potatoes and eggs recipe. It’s easy to put together, and you can make it ahead the night before ready to pop into the oven to bake or roast the morning.
We do daily intermittent fasting by waiting from anywhere around 10:30am to noon before having breakfast. Delaying breakfast means that when it’s time to eat, we’re ready for a big brunch as we’re basically eating breakfast and lunch together.
That means that for us, one recipe serves 3-4 for a very hardy meal. But if you’re a lighter eater, this is a deliciously adequate breakfast (or dinner) for 6.
Another way to adjust it is to add extra eggs. For example, to add two more eggs (for 8 total) makes this an ample breakfast for 4, providing two eggs per plate, plus a generous portion of vegetables.
Roasted Sweet Potato and Eggs
This easy Roasted Sweet Potatoes and Eggs recipe can serve 3-6 for breakfast or dinner. It's easy to put together, and you can make it ahead the night before ready to bake or roast in the morning.
Ingredients
- 2 large sweet potatoes, peeled and cut into chunks
- 1 lb. small purple potatoes, cut in half (or sub. with mixed colorful mini potatoes)
- 8 oz. Brussels sprouts, cut in half
- 1 large red onion, roughly chopped
- 3-4 cloves fresh garlic, minced
- 1 teaspoon onion powder. (or favorite seasoned salt with onion)
- 3 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- 6 large eggs
- Optional garnish:
- 2 Tablespoons crushed kale chips or dried herbs of choice
Instructions
- PREHEAT oven to 425°F; convection roasting works best if your oven has that.
- LINE a large, rimmed baking sheet with parchment paper or a silicone baking mat. The parchment paper pre-cut sheets are easier to use. Lightly spray with non-stick cooking spray, to keep eggs from sticking. Set aside.
- MIX In a large bowl: sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder (or seasoned salt), and olive oil until vegetables are well coated. Season with salt and black pepper, to taste. If NOT USING KALE CHIPS TOPPING, add fresh or dried herbs of choice here and mix in well.
- SPREAD the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding.
- ROAST in preheated oven for 8-10 minutes. STIR vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
- ADD EGGS: Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
- BAKE for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips (if using), and serve immediately with the roasted vegetables. Enjoy!
Notes
If you don't have time to make your own kale chips chips recipe, you can buy them premade [#affiliatelink] from just about any grocery store these days.
We like to harvest fresh herbs from our garden.
Sweet potatoes are beneficial for vision, blood pressure, cancer prevention, digestion, fertility, inflammation, hormones… and your taste buds!
~RecipesAndMe.com
RESEARCH: Sweet potatoes and menopause
Additional Roasted Vegetable and Eggs Ideas
As a family of lacto ovo vegetarians, we eat and love all kinds of vegetables. We also love eggs, and a substantial breakfast. In fact my everyday breakfast is roasted vegetables and egg bake. So feel free to experiment and adapt this recipe to your favorite veggies and/or whatever you have on hand.
You may also enjoy these loaded avocado baked eggs. YUM!
We hope you enjoy this. Please let us know how it goes and if you have any questions.
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