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Sweetpotato Breakfast Bake

This breakfast bake is a diabetes and budget friendly crowd pleaser full of shredded sweet potatoes, bell peppers and eggs topped with a sprinkle of cheddar cheese.
Created for the North Carolina SweetPotato Commission by: Tessa Nguyen, RD, LDN
Prep Time: 10 mins
Cook Time: 15 mins
Print Recipe


  • 1 cup sweetpotatoes
  • ½ cup turkey sausage crumbles, (or cooked turkey bacon)
  • ¼ cup green onions, sliced
  • ½ cup bell pepper, diced
  • ½ cup cheddar cheese, shredded
  • 9 eggs, beaten
  • ½ tsp black pepper


  • Spray a 13” x 9” baking dish with nonstick cooking spray.
  • Evenly spread sweet potatoes, sausage/bacon, green onions and bell peppers into the dish.
  • Pour eggs carefully into the baking dish.
  • Sprinkle shredded cheese and black pepper on top of eggs.
  • Bake dish for 15 minutes at 400°F.
  • Slice into 12 even pieces and serve hot.
  1. For a vegetarian option, swap out turkey sausage/bacon for soy crumbles/bacon or even leave the meat out entirely.
  2. You can freeze individual servings for future quick breakfasts. Just place the number of servings you need in the refrigerator the night before. Microwave for 15-30 seconds and you have a hot and ready breakfast to go!
Serves: 12