Meal Prep Chipotle Egg Bake
Start your day off with a nourishing, savory breakfast recipe like this Meal Prep Chipotle Egg Bake! This egg bake is packed with protein and fiber as well as some delicious Mexican-inspired flavors.
Equipment
- 8x12" or 9x13" baking dish
- large pan
- spatula
- whisk
Ingredients
- olive oil
- ½ red or yellow onion finely diced
- 3 cloves garlic minced
- 6 oz sweet potato peeled & cut into small chunks (about ½ inch)
- 1 small green bell pepper finely diced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cumin
- dash of cayenne (optional, if you want it spicier)
- 8 large eggs
- ½ cup egg whites (can also try subbing 2 more full eggs)
- ½ cup milk (dairy free if necessary)
- 1 can black beans drained & rinsed
Instructions
- Preheat oven to 350F. Grease the baking dish with olive oil spray.
- Bring a large pan to medium heat. Once hot, add a bit of oil. Then, add sweet potato, onion & bell pepper. Season with chili powder, paprika, cumin, cayenne (if using) and half of the salt & pepper. Let cook, stirring occasionally, for about 6-8 minutes until sweet potato and veggies are starting to get tender.
- Add garlic and cook one more minute. Then, remove the pan from the heat and let that cool as you prepare the eggs.
- In a large bowl, whisk together the eggs, egg whites, milk and remaining salt + pepper. Then, add in the black beans and the cooled sweet potato + veggie mixture. Stir.
- Pour into the prepared baking dish. Bake for about 35-40 minutes or until set through. Let cool slightly before cutting into 8 squares. Enjoy!
Notes
You may notice that the black beans sink to the bottom of the egg bake which makes it a little messy when you're removing the slices from the baking dish. It may not be the most pretty but it's still delish!