Try this Taco Sweet Potato Egg Bake recipe, or contribute your own.
- 1 tsp salt
- 1 tsp black pepper ground
- cooking spray (i use misto)
- 3 small (12 oz) sweet potatoes coarsely grated
- 6 large eggs or 3 large eggs + 1 cup egg whites (my choice
- 1/2 tsp taco seasoning all natural
- 1/2 cup any milk (i used unsweetened almond milk)
- 1/2 cup any cheese shredded (i used full fat white cheddar)
- 1/4 cup cilantro chopped (optional)
- 1 small garlic clove crushed
- 1 tbsp jalapeno seeded & minced (for kid friendly i used
- 2 handfuls of baby spinach
- Carbohydrate 1.54286083282893 g
- Cholesterol 0 mg
- Fat 0.0302133333333333 g
- Fiber 0.269699993600866 g
- Protein 0.2419 g
- Saturated Fat 0.00724333333333333 g
- Serving Size 1 1 recipe (4g)
- Sodium 36.3489999277049 mg
- Sugar 1.27316083922807 g
- Trans Fat 0.00518333333333334 g
- Calories 6 calories
Step-by-step
- Preheat oven to 350 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray.*In a large mixing bowl add eggs, salt, pepper, taco seasoning and whisk for 30 seconds.
- Add milk, cheese, cilantro, garlic, jalapeno peppers and whisk to combine.
- Add sweet potatoes and spinach, mix, transfer to prepared baking dish and bake for 50 minutes.
- Remove from the oven and let cool for 10 minutes before cutting.
- Serve hot, warm or cold.
Baking dense starches alongside liquid eggs presents a moisture management challenge that requires precise oven staging. Raw grated root vegetables release water as they cook, which can dilute egg proteins and prevent proper setting unless managed correctly. Coarsely grating the tubers creates larger surface areas, allowing excess moisture to evaporate efficiently during the fifty-minute bake time at 350 degrees F.
Thermal Control and Rest Intervals
Whisking the eggs, spices, and dairy thoroughly incorporates air before the heavy solids are introduced. This initial aeration builds a stable suspension. Once baked, resting the dish for ten minutes off heat allows the internal temperature to stabilize and the starches to firm up. Without this thermal rest, the squares will crumble upon cutting.
- If the center remains wet after fifty minutes, tent the baking dish with foil to prevent surface burning while the interior finishes cooking.
- Store baked portions in an airtight container in the refrigerator for up to four days, or freeze individual slices for quick reheating in a toaster oven.
