This has been my husband’s favorite breakfast lately and I love it too because it’s easy, customizable, and makes the perfect grab-and-go meal for busy mornings!
Preheat oven to 400°F. Coat a cast iron skillet with olive oil. Line the bottom with sweet potato slices, drizzle with a little more oil, season, and bake 10–15 minutes. Whisk eggs with salt, pepper, garlic powder, and Italian seasoning. Stir in onion and any extra veggies or protein you like. Pour egg mixture over the baked sweet potatoes. Bake another 15–20 minutes, or until eggs are set to your liking. Top with cheese and enjoy! Stores in the fridge for 2-3 days.
