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.
My sister and her husband have a little farm just south of Portland, Oregon. It’s a few acres lined with a forest of big trees, a fenced-in garden to keep the deer away, two beehives, a dozen fruit trees, two dogs, several ducks, and a brood of happy hens.
The hens amble around the property during the day, pecking at the grass and the grubs, and feasting on vegetable and fruit scraps from my sister’s kitchen. And at night they happily roost in the cutest little hen house you’ve ever seen.
When we visit the farm Elle loves nothing more then to head out to the hen house with my sister to carefully collect the eggs. She takes her job very seriously, and delights when she finds the colorful eggs scattered in the hay, little treasures just waiting to be discovered.
Her favorite hen is named Henrietta, and she goes to great lengths to specifically collect only Henrietta eggs. Of course, we end up with eggs from all the chickens, but I haven’t had the heart to mention that to Elle just yet.
When we can’t make it to the farm we arrange for an egg pick up several times per month from my sister, so our fridge is always stocked with farm fresh eggs. They are the most gorgeous colors and the yolks are a vibrant yellow and incredibly rich.
I’ll tell you, once you’ve had pastured, farm fresh eggs it’s really difficult to go back to anything else.
With a full carton in our fridge, I set out to create a simple, 5-ingredient make-ahead dish that was full of veggies and just the thing for a crowd, or for a lazy breakfast at home. I also wanted to keep prep and clean up easy, so created this recipe using just one pan.
This recipe begins by roasting tender sweet potatoes and crisp asparagus in a hot oven, pouring over whisked eggs and baking the whole thing together. That’s it. Just eggs and veggies without even a drop of dairy or cheese.
You won’t miss it though, I promise, because the veggies add so much flavor. I will say that good ingredients really help this dish shine, so if you can get your hands on pastured eggs from the farmers market or from someone near you, do it!
The egg bake is really lovely for a brunch or for serving a crowd and I’ve included some instructions for making it ahead of time, below. I can see whipping this up on a lazy Sunday morning, too, and snuggling on the couch while baking away in the oven.
Any way you go, it’s going to be good. Now, let’s make an egg bake!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If you don’t like or can’t find asparagus, try chopped broccoli or cauliflower. Both are tasty roasted and would work well in this egg dish.
2 | Planning to make this dish ahead? Roast the veggies and whisk the eggs up to 2 days ahead, then cool and store each separately, covered, in the fridge. I like to roast the veggies in the dish I’ll be using and then cool and cover so as not to dirty an extra pan. When you’re ready to serve, simply pour the egg mixture over the roasted veggies and bake according to the recipe.
THIS RECIPE IS . . .
Dairy-Free, Gluten-Free, Sugar-Free, Vegetarian, Grain-Free, Paleo and Whole30 Friendly
5-Ingredient Sweet Potato and Asparagus Egg Bake
- 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
- Preheat the oven to 400F.
- Place the sweet potatoes in a 12×8 baking dish, drizzle with 1 tablespoon olive oil, sprinkle with ⅛ teaspoon salt, stirring until the potatoes are well coated.
- Roast for 30 minutes, flipping once, until the sweet potatoes are golden and cooked through.
- 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.
- Roast for 10 minutes, flipping once, until the asparagus is slightly browned.
- Meanwhile, in a large bowl, whisk together the eggs and ½ teaspoon salt.
- Remove the asparagus from the oven and turn the heat down to 350F.
- Add the sweet potatoes back to the pan with the asparagus. Pour in the egg mixture, stirring to combine.
- Bake for 30-35 minutes, or until the center is cooked through.
Nutrition Information:Nutrition disclaimer
This sounds great! I am so envious of your farm fresh eggs! We live in a pretty city surrounded area and I’ve been trying to convince my husband to let us get a few chickens just for the eggs every morning! He isn’t too keen on the idea but I’m focused on wearing him down.
We feel so lucky, Brynn, especially living in the city ourselves. I hope you’re able to convince your husband–they really are the best. 🙂
Did you use white sweet potatoes here? I usually use orange fleshed ones in general but it seems like the white ones would blend better with the eggs…looking forward to making this soon!
Robyn, yes I did! You can definitely use any type, but white is kind of fun if you can find them because as you note they blend well with the eggs. I hope you enjoy! 🙂
Can this be made for breakfast for the week and just stored n the fridge and reheated? Or is it better to be eaten as soon as it’s cooked?
Whitney, I often make it during the weekend for breakfasts during the week! It reheats quite well–in a low oven, toaster oven, or in a warm pan. I hope you enjoy!
Hi there – this sounds delicious. is there an egg white adaptation for this (mix even)? My father in law has high cholesterol so ways to reduce it, is always welcome!
Hi Morgan, I haven’t tried it with egg-white only, but I imagine it might work. Try whisking the egg whites together, and then pouring over the sweet potatoes until the muffin cup is about 3/4 full. Let us know how it turns out!
Have you ever tried adding cherry tomatoes?
I haven’t, but I bet they’d be a nice addition!
Awesome make ahead healthy breakfast option! So versatile, I use whatever veggies I have on hand.
Dahlia, yay, so happy this one was a hit and that you’re able to adapt it to whatever you have on hand! Thanks so much for leaving a review!
What size baking dish did you use? Too, my eggs stuck to the bottom of the 9×13 dish I used 🙁 VERY tasty, but I need help w/these two issues 🙂 THANK YOU!
Laurin, sorry to hear the eggs stuck! I used a 12×8 pan, so a 9×13 should also work. When I tested this recipe there was enough residual oil from roasting the potatoes and the asparagus that I didn’t need to grease the pan an additional time before adding the eggs. It sounds like your pan might be a bit “stickier” than what I tested with, so next time you could either line the pan with parchment before adding the eggs, or add a step of greasing the pan. Hope that helps!