Sweet potatoes, mango, and eggs combine for a vibrant, nourishing breakfast with tropical flavors.
# What You’ll Need:
→ Vegetables & Fruits
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large ripe mango, peeled, pitted, and diced
03 - 1 small red onion, finely diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/2 cup whole milk or dairy-free alternative
06 - 1/2 cup shredded cheddar cheese or feta cheese (optional)
→ Spices & Seasonings
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Oils & Garnishes
11 - 1 tablespoon olive oil or butter, for greasing
12 - 2 tablespoons chopped fresh cilantro or parsley, for garnish
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish with olive oil or butter.
02 - In a large bowl, toss sweet potatoes and red onion with a pinch of salt and pepper. Evenly spread the mixture in the prepared dish.
03 - Bake sweet potatoes and onion for 20 minutes until beginning to soften.
04 - Remove dish from oven and distribute diced mango over the roasted sweet potato mixture.
05 - Whisk eggs, milk, cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl. Stir in shredded cheese, if desired.
06 - Pour egg mixture evenly over the vegetables and mango in the baking dish.
07 - Return dish to oven and bake for 20 minutes until eggs are set and the surface is lightly golden.
08 - Remove dish from oven, let cool for 5 minutes, then sprinkle with chopped cilantro or parsley.
09 - Slice into portions and present warm.
