This eggbake has been a go-to recipe of mine for breakfast since 2018! I created this recipe back in 2018 when I was increasing my intake and new to eating before my runs. As my body adjusted to eating before my runs, I wanted something that wouldn’t sit too heavy in my stomach. This eggbake is perfect. It fuels me but it isn’t heavy.
Baking the sweet potato crust before adding the veggie and egg mixture gives this eggbake EXTRA flavor. I think it’s a must!
This recipe is VERY flexible. Whatever veggies I have in the fridge to use up, in the garden that are ripe, or that are frozen in the freezer are what I use. Each week is different.
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