Taco Sweet Potato Egg Bake
Try this Taco Sweet Potato Egg Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 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
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.
