5-Ingredient Sweet Potato and Asparagus Egg Bake
5 simple ingredients combine in this easy, crowd-pleasing 5-Ingredient Sweet Potato and Asparagus Egg Bake recipe. It's vegetarian, gluten- and dairy-free, and just the thing for brunch or a lazy breakfast at home.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium sweet potato (peeled and chopped into 1-inch pieces (about 2 cups))
- 1 bunch asparagus (trimmed and chopped into 1-inch pieces (about 2 cups))
- 2 tablespoons olive oil (divided)
- 1 teaspoon kosher salt
- 12 large eggs
Instructions
- 1
Preheat the oven to 400F.
- 2
Place the sweet potatoes in a 12x8 baking dish, drizzle with 1 tablespoon olive oil, sprinkle with ⅛ teaspoon salt, stirring until the potatoes are well coated.
- 3
Roast for 30 minutes, flipping once, until the sweet potatoes are golden and cooked through.
- 4
Remove the sweet potatoes from the dish and set aside. To the same baking dish, add the asparagus, drizzle with 1 tablespoon olive oil, sprinkle with ⅛ teaspoon salt, stirring until the asparagus is well coated.
- 5
Roast for 10 minutes, flipping once, until the asparagus is slightly browned.
- 6
Meanwhile, in a large bowl, whisk together the eggs and ½ teaspoon salt.
- 7
Remove the asparagus from the oven and turn the heat down to 350F.
- 8
Add the sweet potatoes back to the pan with the asparagus. Pour in the egg mixture, stirring to combine.
- 9
Bake for 30-35 minutes, or until the center is cooked through.