Spicy Sweet Potato and Egg Breakfast Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sweet Potato and Egg Breakfast Casserole

YOUR SOLIN GENERATED RECIPE

Spicy Sweet Potato and Egg Breakfast Casserole

A hearty and vibrant casserole featuring roasted sweet potatoes, spiced black beans, and a blend of whole eggs and fresh vegetables, uplifted by a touch of jalapeño heat and melted low-fat cheddar. This dish offers a satisfying balance of flavors and textures, perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

492kcal
Protein
32.2g
Fat
21.6g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

3 large Eggs

1/4 cup cooked Black Beans (60g)

1 cup Fresh Spinach (30g)

1/4 cup chopped Red Bell Pepper (38g)

1/4 small Yellow Onion (25g)

1 small Jalapeño Pepper (14g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small casserole dish.

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with a pinch of smoked paprika, ground cumin, salt, and pepper.

  • 3

    Roast the sweet potato in the oven for about 15 minutes until slightly tender.

  • 4

    In a mixing bowl, whisk together the eggs. Stir in the black beans, chopped spinach, red bell pepper, diced onion, and minced jalapeño.

  • 5

    Add the partially roasted sweet potato to the egg mixture and gently combine.

  • 6

    Pour the mixture into the prepared casserole dish and sprinkle the shredded low-fat cheddar evenly on top.

  • 7

    Bake in the oven for about 20-25 minutes, or until the eggs are set and the cheese is melted and lightly browned.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Spicy Sweet Potato and Egg Breakfast Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sweet Potato and Egg Breakfast Casserole

YOUR SOLIN GENERATED RECIPE

Spicy Sweet Potato and Egg Breakfast Casserole

A hearty and vibrant casserole featuring roasted sweet potatoes, spiced black beans, and a blend of whole eggs and fresh vegetables, uplifted by a touch of jalapeño heat and melted low-fat cheddar. This dish offers a satisfying balance of flavors and textures, perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

492kcal
Protein
32.2g
Fat
21.6g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

3 large Eggs

1/4 cup cooked Black Beans (60g)

1 cup Fresh Spinach (30g)

1/4 cup chopped Red Bell Pepper (38g)

1/4 small Yellow Onion (25g)

1 small Jalapeño Pepper (14g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small casserole dish.

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with a pinch of smoked paprika, ground cumin, salt, and pepper.

  • 3

    Roast the sweet potato in the oven for about 15 minutes until slightly tender.

  • 4

    In a mixing bowl, whisk together the eggs. Stir in the black beans, chopped spinach, red bell pepper, diced onion, and minced jalapeño.

  • 5

    Add the partially roasted sweet potato to the egg mixture and gently combine.

  • 6

    Pour the mixture into the prepared casserole dish and sprinkle the shredded low-fat cheddar evenly on top.

  • 7

    Bake in the oven for about 20-25 minutes, or until the eggs are set and the cheese is melted and lightly browned.

  • 8

    Remove from the oven and let cool for a few minutes before serving.