Sweet potatoes, ripe mango, and eggs unite for a vibrant, oven-baked breakfast or brunch bursting with tropical flavor.
# Ingredient List:
→ 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 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a medium (8x8-inch) baking dish with olive oil or butter.
02 - In a large bowl, toss diced sweet potatoes and red onion with a pinch of salt and pepper. Spread the mixture evenly in the prepared baking dish.
03 - Bake sweet potatoes and onion for 20 minutes in the preheated oven, until they begin to soften.
04 - Remove baking dish from oven and evenly scatter diced mango on top of the sweet potato mixture.
05 - Whisk together eggs, milk, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl. Fold in shredded cheese, if using.
06 - Pour the egg mixture over the vegetables and mango in the baking dish.
07 - Return baking dish to oven and bake for an additional 20 minutes, or until eggs are set and surface is lightly golden.
08 - Remove from oven, allow to cool for 5 minutes, and top with chopped fresh cilantro or parsley. Slice and serve warm.
