Eggs Sweet Potato Sheet Pan

If you’re looking for a nutritious, filling breakfast that’s easy to prepare, look no further than Eggs and Sweet Potato Sheet Pan Breakfast. This one-pan meal combines the natural sweetness of roasted sweet potatoes with perfectly cooked eggs, creating a satisfying dish that’s packed with flavor and nutrients. Whether you’re feeding a family or meal-prepping for the week, this breakfast is a winner for its simplicity, versatility, and deliciousness.

Sheet pan recipes are a lifesaver for busy mornings (or evenings!) when you want something healthy but don’t have time for a lot of prep or cleanup. By roasting sweet potatoes and veggies in the oven and adding eggs toward the end, you can make a hearty, well-rounded breakfast without dirtying multiple pans or pots. What’s even better? You can customize it with any vegetables, spices, or even breakfast meat you like.

I love making this recipe for weekend brunches when I want something that feels special but doesn’t require me to stand over the stove. The sweet potatoes roast to perfection, the eggs come out perfectly cooked with a soft, runny yolk, and the whole dish is so flavorful with minimal effort. It’s one of those meals that’s as healthy as it is delicious, and you’ll love how easy it is to put together.

Why You’ll Love This Recipe

• Simple and Easy: Everything cooks on one sheet pan, minimizing cleanup and making this recipe perfect for busy mornings or lazy weekends.
• Nutritious: Sweet potatoes are packed with vitamins (especially vitamin A), fiber, and complex carbs, while the eggs provide high-quality protein, making this dish a well-rounded, nutritious meal.
• Versatile: You can easily customize this dish with your favorite veggies, spices, or even add-ins like bacon or sausage.
• Great for Meal Prep: This recipe reheats beautifully, making it ideal for meal-prepping breakfast or even lunch for the week ahead.
• Family-Friendly: The combination of roasted sweet potatoes, eggs, and your favorite seasonings makes this dish a hit with both kids and adults.

This Eggs and Sweet Potato Sheet Pan Breakfast has become a staple in my house because of how easy it is to make and how customizable it can be. Sometimes I throw in bell peppers and onions, other times I add some crumbled feta or a drizzle of hot sauce on top. It’s always a crowd-pleaser, and the fact that it’s healthy is just a bonus!

Preparation Time and Servings

• Total Time: 35-40 minutes
• Servings: 4 servings
• Calories per serving: 280
• Protein: 12g, Carbs: 35g, Fats: 10g

Ingredients

For the base:

• 2 medium sweet potatoes (about 1.5 pounds), peeled and diced into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon cumin
• Salt and freshly ground black pepper to taste

For the eggs:

• 4 large eggs
• Fresh herbs for garnish (optional, such as parsley or cilantro)
• Red pepper flakes (optional, for a bit of heat)

Optional add-ins and toppings:

• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta or goat cheese
• Avocado slices for serving
• Hot sauce or sriracha for extra spice

Step-by-Step Instructions for Eggs and Sweet Potato Sheet Pan

Step 1: Preheat the Oven and Prep the Sweet Potatoes

• Preheat the oven: Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
• Prepare the sweet potatoes: Peel the sweet potatoes and dice them into 1-inch cubes. Try to keep the pieces uniform in size so they cook evenly. If you’re adding any additional vegetables like bell peppers or onions, prep those now as well.

Step 2: Season and Roast the Sweet Potatoes

• Season the potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Make sure all the pieces are evenly coated with the oil and seasoning for maximum flavor.
• Spread on the sheet pan: Spread the seasoned sweet potatoes in a single layer on the prepared sheet pan. If you’re adding extra vegetables like bell peppers or onions, arrange them around the sweet potatoes.
• Roast the vegetables: Roast the sweet potatoes and veggies in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking. You want the potatoes to be tender and slightly caramelized on the edges. Check them with a fork to make sure they’re cooked through.

Step 3: Add the Eggs

• Make wells for the eggs: Once the sweet potatoes are tender, remove the sheet pan from the oven. Use a spoon or spatula to create 4 small wells or indentations in the sweet potatoes where you’ll crack the eggs.
• Crack the eggs: Carefully crack one egg into each of the wells, trying to keep the yolks intact. If you prefer firmer yolks, you can break them slightly with a fork.
• Return to the oven: Place the sheet pan back in the oven and bake for another 8-10 minutes, or until the egg whites are set but the yolks are still slightly runny. If you prefer fully cooked yolks, bake for an additional 2-3 minutes.

Step 4: Garnish and Serve

• Season and garnish: Once the eggs are cooked to your liking, remove the sheet pan from the oven. Sprinkle the dish with freshly chopped herbs like parsley or cilantro, and add a pinch of red pepper flakes for heat if desired.
• Serve: Use a spatula to divide the sweet potatoes and eggs among four plates. If you like, add crumbled feta or goat cheese on top, or serve with avocado slices for extra creaminess. Drizzle with hot sauce or sriracha for a spicy kick.

Enjoy this hearty, nutritious breakfast right away!

How to Serve

Here are some ideas for serving your Eggs and Sweet Potato Sheet Pan Breakfast:

• For brunch: This dish is perfect for a casual weekend brunch. Serve it alongside some fresh fruit or a simple salad, and offer toppings like sliced avocado, crumbled cheese, or hot sauce for guests to customize their plates.
• For meal prep: If you’re meal-prepping, divide the sweet potatoes and eggs into individual containers for easy grab-and-go breakfasts throughout the week. It reheats well in the microwave, making it a convenient and healthy option for busy mornings.
• As a light dinner: This recipe also works as a light, satisfying dinner. Pair it with a simple side salad or some roasted vegetables, and you’ve got an easy, balanced meal.

Additional Tips for the Perfect Sheet Pan Breakfast

1. Don’t overcrowd the pan: Spread the sweet potatoes in a single layer to ensure they roast evenly. If the pan is too crowded, the vegetables will steam rather than caramelize.
2. Roast until caramelized: Be sure to roast the sweet potatoes until they’re golden and slightly crispy on the edges. This adds a depth of flavor and texture that contrasts nicely with the soft eggs.
3. Watch the eggs: Keep a close eye on the eggs as they bake. If you like runny yolks, pull the pan out once the whites are set. If you prefer firm yolks, leave them in the oven for an extra 2-3 minutes.
4. Customizing veggies: Feel free to switch up the vegetables depending on what you have on hand. Bell peppers, onions, zucchini, or even spinach work well in this recipe. Just adjust the roasting time as needed—softer vegetables like zucchini or mushrooms may need less time to cook.

Recipe Variations

• Spicy Sheet Pan Breakfast: Add diced jalapeños or a sprinkle of cayenne pepper to the sweet potatoes before roasting for an extra kick of heat.
• Mexican-Inspired: Add black beans and corn to the sweet potatoes before roasting, and top the finished dish with salsa, avocado, and a squeeze of lime juice for a Mexican-inspired breakfast.
• Pesto-Topped Eggs: Drizzle the finished dish with homemade or store-bought pesto for an extra layer of herby flavor. The pesto pairs wonderfully with the sweet potatoes and eggs.
• Cheesy Sheet Pan Breakfast: Sprinkle shredded cheddar or mozzarella cheese over the sweet potatoes before adding the eggs. The cheese will melt and become golden, adding a rich, gooey texture to the dish.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
• Freezing: While eggs don’t freeze well due to changes in texture, you can freeze the roasted sweet potatoes and vegetables separately. To freeze, cool the vegetables completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating and adding fresh eggs.
• Reheating: To reheat, simply pop the leftovers into the microwave or a warm oven until heated through. If you want to keep the eggs from overcooking, you can remove them from the sweet potatoes and warm them separately.

Special Equipment

• Large Sheet Pan: You’ll need a large sheet pan (around 18×13 inches) to ensure the sweet potatoes have enough room to roast properly without overcrowding. If you don’t have a large sheet pan, you can use two smaller pans and rotate them halfway through cooking.
• Spatula: A sturdy spatula is helpful for removing the eggs and sweet potatoes from the sheet pan without breaking the yolks.

FAQ

Can I use regular potatoes instead of sweet potatoes?

Yes! Regular potatoes (like Yukon Gold or red potatoes) can be used instead of sweet potatoes. They’ll take roughly the same amount of time to roast, though you may need to adjust the seasoning to suit your taste.

Can I make this dish vegan?

Absolutely! To make this dish vegan, simply omit the eggs and substitute them with tofu or a plant-based egg substitute. You can also bulk up the dish with extra vegetables or beans for more protein.

Can I use pre-cooked sweet potatoes?

Yes, if you have leftover roasted sweet potatoes, you can use them in this recipe. Just skip the roasting step and add them to the sheet pan when you add the eggs.

Conclusion

This Eggs and Sweet Potato Sheet Pan Breakfast is the ultimate solution for a healthy, filling meal that’s easy to make and full of flavor. The sweet potatoes roast to perfection, offering a caramelized, slightly crispy base, while the eggs cook up beautifully with soft whites and creamy yolks. With just one pan and minimal cleanup, this dish is perfect for both lazy weekend mornings and busy weekday meal prep.

Plus, it’s completely customizable! Add your favorite veggies, seasonings, or toppings to make it your own, and enjoy a breakfast (or dinner!) that’s as nutritious as it is delicious. This sheet pan meal is sure to become a staple in your kitchen, especially when you’re in need of something quick, easy, and crowd-pleasing.

So go ahead—grab a sheet pan, roast those sweet potatoes, crack a few eggs, and get ready to enjoy this satisfying and wholesome dish!

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