Savory eggs packed with sweet potatoes, mushrooms, onions, peppers, and cheese - bursting with delicious flavors and beautiful colors! Assemble it the night before, for a simple recipe that cooks while you visit with family and friends.
1lbsweet potatoescut into bit sized pieces (regular potatoes or shredded hash brown potatoes can also be used)
2bell pepperscut into bit sized pieces
3clovesof garlicminced (optional)
½cup2 ounces by weight shredded cheese, divided (I’ve used cheddar, swiss, and pepper jack)
salt and pepper to taste
parsley or cilantro
Preheat oven to 450 degrees F.
Toss diced potatoes with 1 tablespoon olive oil and arrange in a single layer on a large baking sheet. Sprinkle potatoes with salt and pepper. Roast potatoes in oven until tender and golden brown, about 20 minutes. Set aside.
While potatoes are roasting, heat remaining tablespoon of olive oil in a large skillet over medium heat. Add mushrooms, bell peppers, onion, garlic, and 1 teaspoon salt and cook until all veggies are tender, about 10-15 minutes. Set aside.
Once the potatoes and veggies are done, grease a 9x13 baking dish.
In a large bowl, whisk together eggs, milk, and half of cheese. Pour half of egg mixture into baking dish. Equal distribute potatoes and veggies over egg mixture in the baking dish. Pour the remaining egg mixture on top. Sprinkle remaining cheese over dish. Sprinkle with salt and pepper.
At this point you can cover with plastic wrap and aluminum foil and either refrigerate overnight or freeze for up to 3 months. If you freeze it, allow it to thaw overnight in the refrigerator before baking. In either case, bring the dish to room temperature before proceeding.
Preheat oven to 375 degrees. Bake uncovered until toothpick inserted in the middle comes out clean and top is golden brown, about 45 minutes. Allow to cool for 10 minutes before slicing and serving. Top with hot sauce, salsa, guacamole, avocados, or any other topping you like with eggs. Enjoy!