Vegetable Egg Bake with Sweet Potato Crust - The Nutritionist Reviews

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Vegetable Egg Bake with Sweet Potato Crust

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NatureMadeHeartHealth #CollectiveBias

Vegetable Egg Bake with Sweet Potato Crust is loaded with bell peppers, tomatoes and broccoli for a protein and vegetable packed start to your day and is the perfect dish for meal prep!
Vegetable Egg Bake with Sweet Potato Crust is loaded with bell peppers, tomatoes and broccoli for a protein and vegetable packed start to your day and is the perfect dish for meal prep! www.nutritionistreviews.com
I had no idea how busy school mornings would be for our family. I get up early naturally so I thought that an 8:30 AM start time of school would be no big deal for Adalyn. I found out that I was quite wrong! Each morning, I have to nurse Oliver and feed him breakfast, get Adalyn and I breakfast, get all of us dressed and a million little things that take up time. I like to walk her to school each day and it is quite far away so we have to leave the house by 7:50 AM to make it. Mornings are busy for us!

Vegetable Egg Bake with Sweet Potato Crust is loaded with bell peppers, tomatoes and broccoli for a protein and vegetable packed start to your day and is the perfect dish for meal prep! www.nutritionistreviews.com
I got to thinking about what breakfasts I can make ahead of time that are nutritious and tasty. I love making cold overnight oats, oatmeal prepped the day before and then heated in the morning, waffles, yogurt bowls and smoothies. What we were skipping most of the time is a savory breakfast. I think that eggs are a great source of nutrients and wanted to get more of them into Adalyn's diet. With those thoughts in mind, this recipe was created.

Chopped vegetables
I used the vegetables that I had on hand: red and green bell peppers, broccoli and tomatoes. Please feel free to switch up these vegetables based on your preferences and what you have on hand. Also great would be onions, mushrooms, spinach or zucchini. I have made a sweet potato crust before but never shared the recipe so I knew that I had to. My other egg bakes are some of my most popular recipes on the blog so I thought that this one would be a fan favorite too. You can also add a sprinkle of cheese if you like as well.

Vegetable Egg Bake with Sweet Potato Crust is loaded with bell peppers, tomatoes and broccoli for a protein and vegetable packed start to your day and is the perfect dish for meal prep! www.nutritionistreviews.com

I kept this egg bake very simple and didn't add any sausage, bacon, bread or cheese. I wanted for it to be heart-healthy and super nutritious for those busy mornings that we want to eat well but don't have time to cook a big breakfast. I like making a big dish of this vegetable egg bake on Sunday and eating it for a couple of mornings during the week. It is perfect for meal prep and reheats really well. Just top with a bit of hot sauce or ketchup and breakfast will be ready in 1 minute.

Vegetable Egg Bake with Sweet Potato Crust is loaded with bell peppers, tomatoes and broccoli for a protein and vegetable packed start to your day and is the perfect dish for meal prep! www.nutritionistreviews.com

Vegetable Egg Bake with Sweet Potato Crust

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

2 medium sweet potatoes
1 red bell pepper, diced
1 green bell pepper, diced
1 large tomato, diced
1 cup broccoli, diced
12 large eggs
1/2 cup milk
1 teaspoon garlic powder
Black pepper to taste

Instructions:

1. Preheat oven to 350 degrees. Spray a baking dish with nonstick spray.
2. Microwave sweet potatoes for 5 minutes. Cut into thin circles and layer on bottom of baking dish.
3. Top sweet potatoes with diced vegetables.
4. Whisk together eggs, milk, black pepper and garlic. Pour on top of vegetables in baking dish.
5. Bake for 30 minutes or until eggs are baked through. 
Enjoy! Stores well in the fridge all week.

Along with this heart healthy breakfast, we usually take our supplements. I currently take omega-3, a multi-vitamin and a probiotic supplement. Adalyn takes a kids gummy multi-vitamin or probiotic depending on the day and Troy takes omega-3 with a multivitamin. We like the vitamins from Nature Made® and have been taking them for years. I like the Nature Made® Fish Oil supplements from Walmart because they are easy to take and I love the nutritional benefits.

When Troy went to the doctor recently, his doctor went over his heart disease risk with him and luckily, it is super low! His one recommendation was to take an omega-3 supplement which thanks to Troy's dietitian wife, he was already taking! Adalyn even knows about omega-3! It is fun teaching kids nutrition.


I bought the Nature Made® Fish Oil 1200mg Burp-Less. They come as a single bottle or a twin pack. You just take 2 softgels a day which provides 720 mg of omega-3s (600 mg EPA/DHA) . Leading heart health experts recommend eating 250 - 500 mg of EPA/DHA per day to help support a healthy heart. “Recommend” amount equates to a calculation based on approximately 1,750 - 3,500 mg of omega-3 fatty acids EPA/DHA found in 2 servings of fatty fish per week.. It has a special coating to prevent a fishy smell and aftertaste. Let's just say that I do not want to smell any fishy burps from my husband haha! This fish oil comes from only wild caught ocean fish, not farm raised fish. They have no artificial colors or flavors either. I've been taking a variation of these for years and am very happy with them.

† These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Try these other egg casserole recipes:

Vegetable Breakfast Skillet
Spinach and Bell Pepper Egg Bake

Vegetable Egg Bake with Sweet Potato Crust is loaded with bell peppers, tomatoes and broccoli for a protein and vegetable packed start to your day and is the perfect dish for meal prep! www.nutritionistreviews.com
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1 comment:

  1. This looks so delicious. I'm adding it to my recipe list. ~client

    ReplyDelete

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