Taco Sweet Potato and Spinach Egg Bake
Try this Taco Sweet Potato and Spinach Egg Bake recipe, or contribute your own.
Try this Taco Sweet Potato and Spinach 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.
Grated sweet potato does the heaviest lifting in this dish. Raw starch absorbs excess moisture released by wilting spinach during baking. Without this starch sponge, eggs separate and become watery. Starch molecules gelatinize at roughly 150 degrees Fahrenheit, trapping liquid within the surrounding protein matrix.
Eggs demand precise treatment to avoid rubbery textures. Overheated albumen squeezes out water. Whisking eggs thoroughly incorporates air, creating microscopic pockets that expand as the oven heats to 350 degrees F. This aeration keeps the mass tender despite the heavy root vegetable addition. Milk fat coats the protein strands, delaying coagulation and maintaining a creamy crumb.
Testing doneness requires visual and tactile cues rather than a digital probe. Tap the center of the baking dish firmly. The surface must feel completely set with zero liquid wobble beneath the top layer. Edges should pull slightly away from the parchment paper lining, signaling that moisture has sufficiently evaporated during the 50 minutes in the oven. Allow the dish to rest for 10 minutes before slicing to let residual heat finalize the internal setting process.
Adjusting the vegetable ratio alters the final structure. Replacing spinach with kale requires tougher stems removed and leaves thoroughly massaged with oil first to break down tough cell walls. Almond milk can be substituted with dairy milk at a one-to-one ratio without altering the coagulation chemistry.
