Spinach and Sweet Potato Egg

When my alarm clock tries to ruin my morning, only one thing can save it: the smell of this vibrantSpinach and Sweet Potato Eggbake wafting from the oven. It’s sunshine in a ramekin, immediately promising a delicious day ahead.

Forget boring scrambled eggs; we’re talking about a complete, nutritious meal wrapped up in a cozy, flavorful package that somehow feels both gourmet and ridiculously easy to prepare for a perfect breakfast.

• A symphony of texture, combining the creaminess of sweet potato with the satisfying bite of fresh greens and a perfectly cooked yolk.
• Preparation is ridiculously simple, requiring minimal chopping and transforming everyday pantry staples into a delicious centerpiece breakfast or brunch.
• Visually stunning with its contrasting orange and green colors, making it an excellent, vibrant choice for any holiday gathering or weekend brunch.
• Extremely versatile, easily adapting to include leftover roasted vegetables or various spices based on whatever flavor profile you are currently craving.

Why This Sweet Potato Bake Is Your New Morning Hero

I used to be a creature of habit when it came to breakfast—a toasted bagel, maybe some oatmeal if I felt fancy. But the truth is, those rushed, simple breakfasts often left me feeling hungry again before I even finished checking my morning emails. I desperately needed something substantial, something that tasted like an actual meal, not just a carbohydrate placeholder. The genesis of this recipe happened on a chaotic Tuesday morning when I accidentally dropped a handful of pre-chopped sweet potatoes into a pan already sizzling with fresh spinach. Disaster? No, darling, it was destiny.

The sweet, earthy aroma filled the kitchen immediately, promising something truly special was brewing. This isn’t just breakfast; it’s permission to feel indulgent without sacrificing your goals or your time. It’s the kind of dish that makes you slow down, savor the moment, and maybe even ignore your inbox for five glorious minutes before the day truly begins. We all deserve a bit of culinary glory before noon. This baked dish delivers exactly that, transforming humble vegetables and fresh eggs into a decadent start that fuels you through those busy hours.

The Unexpected Magic of Combining Flavors

The real secret to the success of this savory breakfast cup lies in the powerful synergy between the ingredients. Sweet potato brings a natural sweetness and creamy starchiness that acts as the perfect foil to the slight, welcome bitterness of fresh spinach. When you bind these essential elements together with a touch of sharp, aged cheddar cheese and maybe some smoked paprika, you quickly elevate the entire experience from simple side dish to centerpiece meal.

The gentle spice blend, featuring things like nutmeg and a tiny dash of cayenne pepper, wakes up the palate without overwhelming the delicate flavor of the perfectly baked egg nestled in the center. It’s a delicate balance that provides both comfort and complexity, ensuring every bite is deeply layered with flavor. This is sophisticated morning food that requires absolutely zero sophisticated effort, making it the perfect choice for busy people who still demand delicious results.

Ingredients for Spinach and Sweet Potato Egg

Here’s what you’ll need to make this delicious dish:

• Sweet PotatoesSelect firm, medium-sized potatoes; they provide the essential base and natural sweetness for this vibrant bake.
• Fresh SpinachUse baby spinach if possible, as it wilts down quickly and integrates smoothly into the potato mixture, adding vital nutrients and color.
• Large EggsThese are the stars of the show; ensure they are fresh, as the yolk’s optimal runniness depends entirely on the quality of the egg.
• Onion and GarlicFinely dice a yellow onion and mince fresh garlic to build the aromatic foundation necessary for deep, well-rounded flavor profiles.
• Olive Oil or ButterUsed for sautéing the vegetables, this fat helps quickly release the natural flavors and prevents sticking during the initial preparation stage.
• Shredded CheeseSharp white cheddar or a smoked Gouda works beautifully, adding a salty, creamy element and binding agent to the sweet potato base.
• Milk or CreamA tablespoon or two binds the mixture slightly and ensures the final result remains moist and tender rather than dry or crumbly.
• SpicesEssential seasonings include sea salt, freshly cracked black pepper, a touch of warming nutmeg, and a dash of cayenne for necessary warmth.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Tips for Perfecting Your Baked Eggs

Even the simplest recipes benefit greatly from a few insider tricks, especially when precise timing is crucial, as it is with baked eggs. The key challenge in this recipe is achieving perfectly set egg whites and a delightfully runny, golden yolk, which demands specific heat management and careful visual monitoring. Never rely solely on a timer; always use visual cues instead. If the whites are still translucent near the yolk, they absolutely need another minute or two. Also, ensuring the sweet potato mixture is fully heated before adding the egg is paramount to success. If you crack the egg into a cold or lukewarm hash, the base will drastically overcook long before the delicate egg whites have a chance to set properly.

Choosing the Right Baking Vessel

While you can absolutely bake this recipe in a single, large casserole dish, using individual ramekins drastically improves the presentation and guarantees perfect portion control. Standard 6-ounce ramekins are ideal for a single serving of theSpinach and Sweet Potato Eggmixture and one large egg. If you are baking this dish for a large crowd, utilize a muffin tin instead! Simply line the cups with parchment paper, fill them three-quarters full with the potato mixture, create a deep well in the center, and crack the eggs in.

When using a muffin tin, reduce the total cooking time slightly, usually to about 10 to 12 minutes, as muffin tins heat up faster and expose more surface area to the oven heat. Always place the individual dishes or ramekins on a sturdy baking sheet to catch any potential overflow and simplify the task of transferring them into and out of the oven.

Variations and Customizations

This sweet potato bake is wonderfully flexible and forgiving. If you want to add lean protein, consider sautéing some diced turkey sausage or finely chopped chicken breast along with the initial onion base for added substance. For a flavor twist on the classic, replace half the sweet potato with regular Russet or Yukon Gold potato for a more traditional hash texture. If you want a savory, smoky flavor without needing cured meats, add a teaspoon of liquid smoke to the mixture or use smoked paprika liberally throughout the seasoning process.

For dairy-free versions, simply skip the shredded cheese and add nutritional yeast for a distinctly cheesy flavor, using canned coconut milk or unsweetened oat milk instead of dairy milk or cream to maintain necessary moisture. Don’t be afraid to throw in other colorful vegetables like vibrant bell peppers, thinly sliced mushrooms, or even hardy kale—just make sure they are properly sautéed and softened beforehand to avoid finding a crunchy surprise in your finished bake.

How to Make Spinach and Sweet Potato Egg

Follow these simple steps to prepare this delicious dish:

1. Prepare the Sweet Potato BasePreheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into small, uniform cubes, aiming for about half an inch in size. This crucial step ensures even cooking throughout the entire mixture. In a large skillet, heat olive oil over medium-high heat and sauté the diced onions until they become translucent. Add the cubed sweet potatoes and cook, stirring occasionally, for 8–10 minutes until they begin to soften but are not yet mushy.
2. Sauté the Greens and SeasonAdd the minced garlic to the skillet and cook for exactly one minute until it becomes wonderfully fragrant. Introduce the spinach to the skillet, stirring constantly until it fully wilts down, which usually takes about 2–3 minutes. Stir in the salt, pepper, nutmeg, and cayenne. Remove the skillet from the heat source and quickly stir in the milk or cream and the shredded cheese until the entire mixture is cohesive and well combined.
3. Assemble the RamekinsThoroughly grease four standard ramekins (or prepare a small baking dish). Divide the sweet potato and spinach mixture evenly among the dishes, pressing the mixture gently against the sides and bottom to form a sturdy base. Using the back of a spoon, create a distinct, deep well or indentation in the dead center of the mixture in each ramekin—this precise spot is where the egg will sit.
4. Bake the Savory Breakfast CupsCarefully crack one large egg directly into the center well of each prepared ramekin. Season the top of the eggs lightly with a simple pinch of salt and pepper for flavor. Place the ramekins onto a sturdy baking sheet and carefully transfer them to the preheated oven, ready for baking.
5. Monitor and Finish BakingBake for a total of 12 to 15 minutes. The precise baking time depends entirely on how runny you prefer your yolk to be. For a perfectly set white and a desirable liquid gold center, aim for exactly 13 minutes. The edges of the egg white should be completely opaque and set, but the yolk should still retain a slight, satisfying jiggle.

Transfer to plates and garnish with fresh chives or parsley for the perfect finishing touch and enjoy immediately while the savory breakfast cups are warm and the yolks are runny.

Frequently Asked Questions

How do I keep the sweet potatoes from being crunchy?

Ensure you dice the sweet potatoes into small, uniform pieces and pre-cook them vigorously in the skillet for at least 8 minutes before baking. If they still feel too hard after sautéing, you can par-boil them in lightly salted water for 5 minutes before you begin the process of sautéing.

Can I make this Spinach and Sweet Potato Egg recipe ahead of time?

Yes, you can absolutely prepare the sweet potato and spinach base mixture up to 24 hours in advance of when you plan to serve it. Store the mixture covered tightly in the refrigerator. When you are ready to bake, place the cold mixture in the ramekins, reheat it in the oven for 5 minutes to warm through, and then add the fresh eggs and continue following the remainder of the recipe.

What is the best way to reheat leftovers?

Leftovers generally reheat well, though you should anticipate that the yolk will likely become fully set during the reheating process. Use a toaster oven or standard oven set to 350°F (175°C) for about 5–8 minutes. Avoid using the microwave, as it tends to make the sweet potato base rubbery and rapidly overcooks the delicate egg.

Let’s be honest, mornings are rarely the calm, sun-drenched scenes depicted in lifestyle magazines. They usually involve frantically searching for misplaced keys while simultaneously trying to consume something nutritious before the caffeine wears off. If your breakfast routine feels more like a competitive sport than a nourishing start, you need a recipe that is both simple to assemble and delivers a knockout punch of flavor and energy.

Enter the legendarySpinach and Sweet Potato Eggbake. I first discovered this combination purely by accident—a lonely sweet potato rolling around my pantry, a desperate need for greens, and a dozen eggs nearing their expiration date. What resulted was not just a meal, but a revelation. This isn’t your grandma’s sad, watery scramble; this is a vibrant, earthy, and slightly sweet powerhouse designed to anchor your day. It’s comforting, easy to customize, and, crucially, reheats beautifully, making weekend meal prep a breeze.

The Power Trio: Why Sweet Potato and Spinach Rule Breakfast

The culinary marriage of sweet potato and spinach is more than just delicious; it’s strategic. Sweet potatoes provide a natural sweetness and grounding starch, balancing the slight bitterness of the spinach. When combined with fluffy, protein-rich eggs, you get a nutritionally complete meal that keeps hunger pangs at bay until lunchtime. Forget complex cooking techniques; this dish relies on simple roasting and baking, ensuring maximum flavor with minimum fuss. You simply chop, sauté, mix, and bake. The biggest challenge you’ll face is resisting eating the entire pan in one sitting.

Gathering Your Gear: Essential Ingredients

Before you embark on this culinary adventure, ensure your kitchen arsenal is ready. You will need a sturdy 9×13 inch baking dish or a deep cast iron skillet for maximum success. High-quality eggs are recommended, as they form the backbone of this bake. Remember, we are building a foundation of flavor here, so don’t skimp on the fresh herbs!

Ingredients List

• 1 large sweet potato, peeled and diced into ½ inch cubes
• 1 tablespoon olive oil, plus extra for the dish
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 5 ounces fresh spinach (about 5 cups loosely packed)
• 12 large eggs
• ½ cup full-fat milk or unsweetened almond beverage
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup shredded Monterey Jack cheese (or cheddar, optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Prepping Like a Pro: The Method

Preparation is key to achieving that perfect texture where the sweet potatoes are tender but not mushy. Resist the urge to skip the pre-cooking step; sautéing the vegetables intensifies their sweetness and drives off excess moisture, preventing a soggy bake.

First, preheat your oven to 375°F (190°C). Lightly grease your baking dish and set it aside. This crucial step prevents sticking and ensures easy serving later. Next, heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and chopped onion. Sauté, stirring occasionally, until the potatoes start to soften and the onion turns translucent, which usually takes about 8 to 10 minutes. This foundational caramelization is where the deep flavor begins.

Add the minced garlic, dried thyme, and smoked paprika to the skillet. Cook for about one minute until the garlic becomes fragrant. Do not let the garlic burn; burnt garlic is a tragedy we can easily avoid. Now, toss in the five ounces of fresh spinach. Stir continuously until the spinach wilts down completely. This happens surprisingly fast, usually within two or three minutes. Remove the skillet from the heat.

In a large bowl, whisk the 12 eggs vigorously with the milk, sea salt, and black pepper. Whisking well incorporates air, resulting in a lighter, fluffier finished product. Once the eggs are uniform, pour the sweet potato and spinach mixture evenly into the prepared baking dish. Spread the vegetables out so they cover the bottom completely.

Carefully pour the egg mixture over the vegetables in the dish. If you are using cheese, sprinkle the shredded Monterey Jack evenly over the top layer now. Place the dish into the preheated oven and bake for 30 to 35 minutes, or until the center is set and the top is lightly golden brown. A toothpick inserted near the center should come out clean, indicating the eggs are fully cooked. Allow theSpinach and Sweet Potato Eggbake to cool slightly before slicing into generous squares. Garnish with fresh parsley before serving.

The Science of Success: Achieving the Ideal Texture

Many people struggle with baked egg dishes that end up rubbery or separated. The secret lies primarily in two steps: temperature control and hydration. Using a small amount of milk or cream in the egg mixture prevents the eggs from setting too tightly, resulting in a more custardy texture. Secondly, avoid overbaking. The residual heat continues cooking the eggs even after you pull the dish from the oven. Pulling it out when the center still has a tiny, barely perceptible wobble is perfect.

Pairing Suggestions for the Perfect Brunch

While theSpinach and Sweet Potato Eggbake stands perfectly fine on its own, pairing it with complementary flavors elevates the entire meal experience. For a savory crunch, serve it alongside some crispy seared turkey sausage links. If you prefer something light and refreshing, a simple citrus salad with an orange vinaigrette cuts beautifully through the richness of the eggs. Alternatively, a dollop of non-fat Greek yogurt mixed with a pinch of chili powder adds a creamy tang and subtle heat.

This dish is also fantastic served cold or at room temperature, making it ideal for picnics or lunches you pack for the office. Because it is naturally gluten-free and packed with essential nutrients, this recipe is a win-win for almost every dietary need. It’s hearty without being heavy, flavorful without being complicated, and truly transforms a chaotic morning into a delightful start.

Making this baked dish is also surprisingly therapeutic. The aroma of sweet potatoes caramelizing with thyme fills the kitchen, creating an atmosphere of cozy anticipation. You are not just cooking; you are crafting sustained energy for the upcoming day. This recipe proves that powerful, healthy food doesn’t require complex ingredients or hours of effort, just smart pairings and enthusiastic whisking. This is officially your new weekend staple.

I remember one Sunday morning, I served this dish when friends dropped by unexpectedly. My friend Sarah, a notoriously picky eater, took one bite and immediately demanded the recipe. She said it tasted like comfort wrapped in sunshine. That is the magic of the heartySpinach and Sweet Potato Eggcombination—it’s universally appealing and surprisingly sophisticated.

Perfecting the Cooking Process

Prioritize searing the diced sweet potatoes and onions first, ensuring they are tender before adding garlic and spinach. Whisk the egg mixture thoroughly while the vegetables wilt, then combine everything quickly into the baking dish for immediate baking. This sequence guarantees even cooking and perfect texture.

Add Your Touch

Swap sweet potatoes for butternut squash if preferred, or replace Monterey Jack cheese with crumbled goat cheese for a sharper flavor profile. Enhance the savory element by adding finely diced smoked turkey or use fresh rosemary instead of thyme for an earthier aroma.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, cover slices loosely with foil and bake at 300°F (150°C) until warmed through, or use the microwave for quick, single servings, heating in 60-second intervals.

When my cousin came to visit, she couldn’t believe how easy this recipe was. She now calls it her “life-saving brunch builder.” It proves that even beginner cooks can achieve gourmet results.

Expert Tips for Flawless Results

• Toss your diced sweet potatoes with a pinch of salt before sautéing; this helps draw out moisture and promotes better caramelization and tenderness.
• Do not over-pack the spinach; too much can release excess liquid into the egg mixture, potentially leading to a slightly watery final product.
• Use a lower fat milk alternative like unsweetened almond beverage if you want a slightly lighter bake, but full-fat milk offers the best creaminess.

Frequently Asked Questions About Baking Eggs

Can I prepare the vegetables ahead of time?

Absolutely. You can chop and sauté the sweet potato and spinach mixture the night before. Store it sealed in the refrigerator and simply pour the freshly whisked eggs over the mixture right before baking.

How do I know if the eggs are fully set?

The edges should be firm, and the top should appear mostly set and golden brown. Gently tap the dish; the center should have very little movement. Using a thermometer, the internal temperature should reach 160°F (71°C).

Is it possible to make this recipe dairy-free?

Yes, simply substitute the standard milk with an unsweetened non-dairy beverage like oat milk or almond milk, and omit the cheese entirely, or use a high-quality plant-based cheese substitute instead.

Can I use frozen spinach instead of fresh?

If you use frozen spinach, you must thaw it completely and squeeze out every last drop of water. Excess moisture will significantly dilute the egg mixture and negatively affect the texture of yourSpinach and Sweet Potato Eggbake.

What is the best way to slice this baked dish cleanly?

Allow the bake to cool for at least 10 to 15 minutes after removing it from the oven. This settling time allows the eggs to firm up slightly, making clean, precise cuts much easier to achieve.

Let’s be honest, breakfast is often where culinary ambition goes to die. Too many mornings are wasted staring sadly at a bowl of bland flakes or a piece of toast that looks suspiciously like a beige brick. You deserve better! You deserve a morning meal that doesn’t just fill you up, but actually makes you feel slightly heroic—like you’ve conquered a miniature, delicious mountain before 9 AM.

Enter the savory baked wonder that is theSpinach and Sweet Potato Eggdish. This isn’t just breakfast; it’s a vibrant, wholesome revolution delivered in a single skillet. It perfectly balances the earthy bitterness of greens with the natural caramelized sweetness of the potato, all crowned by a runny, golden egg yolk. It’s comforting, ridiculously simple to assemble, and impressive enough to serve to guests who think you are secretly a breakfast genius.

The Quest for the Non-Boring Breakfast

For years, I believed that satisfying breakfast meant either spending an hour flipping pancakes or settling for something cold and crunchy. I was stuck in a rut—a gray, predictable morning rut. But then I realized the beauty of oven-baked eggs. When paired with the right vegetables, they transform into a complete, one-pan masterpiece. Sweet potatoes are the ideal canvas here; when roasted, they become tender and slightly jammy, providing a sweet counterpoint to the salt and spice.

This recipe is built for speed and flavor. We ditch the fussy techniques and focus purely on layering complementary tastes and textures. It’s the kind of meal you can prep the night before, slide into the oven while your coffee brews, and emerge victorious with, ready to tackle the day. Forget the beige breakfast brick; your plate is about to get a serious dose of color and vitality.

Why Your Morning Needs a Spinach and Sweet Potato Egg Bake

Beyond the fantastic flavor profile, this dish is a nutritional powerhouse wrapped in convenience. Sweet potatoes bring essential vitamins and fiber, while spinach sneaks in a powerful dose of greens without overwhelming the palate. The eggs provide high-quality protein, ensuring you stay full and focused until lunch. It’s essentially a hug in a skillet, making those early mornings a little bit easier to swallow.

The real magic happens when you break that yolk. It drizzles down, coating the savory spinach and sweet potato chunks in a creamy, rich sauce that transforms every bite. It’s the moment of truth, and trust me, this truth is delicious. We keep the preparation minimal, using basic pantry spices to ensure the natural flavors of the vegetables truly shine.

Gathering Your Delicious Arsenal: Ingredients

This recipe relies on simple, fresh ingredients. Make sure you use robust seasonings to elevate the natural sweetness of the potato.

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 5 ounces fresh spinach, roughly chopped
• 1/4 cup finely chopped yellow onion
• 4 large eggs (or more, depending on skillet size)
• 1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Alchemy: How to Master the Spinach and Sweet Potato Egg

Preheat your oven to 400°F (200°C). For the best results, use a sturdy, oven-safe skillet, ideally 10 or 12 inches. Cast iron works wonderfully here.

1. Roast the Sweet Potatoes:Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 15 minutes until they begin to soften and caramelize slightly.
2. Sauté the Aromatics:While the potatoes roast, heat the remaining tablespoon of olive oil in your skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
3. Wilting the Spinach:Add the chopped spinach to the skillet. Season lightly with salt and pepper. Cook for 2–3 minutes, stirring constantly, until the spinach has fully wilted. Remove the skillet from the heat.
4. Combine and Distribute:Carefully transfer the roasted sweet potatoes into the skillet with the spinach mixture. Stir gently to combine everything evenly throughout the skillet base. Taste and adjust seasoning if necessary.
5. Make the Wells:Use the back of a spoon to create four small indentations (wells) in the sweet potato and spinach mixture. These are where your eggs will nestle.
6. Add the Eggs and Bake:Carefully crack one egg into each well. Return the skillet to the preheated oven. Bake for 10–14 minutes. For runny yolks, aim for 10–12 minutes; for firmer yolks, bake closer to 14 minutes. The whites should be set and opaque.
7. Serve Immediately:Remove the skillet from the oven (use caution, the handle is hot!). Garnish generously with fresh parsley and a dash of black pepper. Serve straight from the skillet for maximum impact and minimal cleanup.

Conclusion for Spinach and Sweet Potato Egg

Say goodbye to boring mornings and embrace the joy of a truly satisfying, one-pan meal. The Spinach and Sweet Potato Egg bake offers a perfect blend of earthy greens, comforting starch, and essential protein, creating a breakfast that fuels your body and delights your taste buds. This dish proves that healthy eating doesn’t require sacrificing flavor or convenience. It’s an easy, impressive way to start any day, confirming your status as a kitchen champion. Master this savory sweet potato recipe, and you’ll never look at plain toast the same way again.

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FAQs

Can I prepare the components of the Spinach and Sweet Potato Egg dish in advance for quicker mornings?

Absolutely! Meal prepping is the secret weapon of the busy breakfast enthusiast. You can roast the sweet potatoes fully the day before and store them in an airtight container in the refrigerator. You can also sauté the spinach and onion mixture ahead of time. In the morning, simply combine the roasted potatoes and the spinach mixture in your oven-safe skillet, create the wells, crack the eggs, and bake. This preparation drastically cuts down on your active morning cooking time, allowing you to enjoy this flavorful, savory sweet potato breakfast with almost no hassle, even on the busiest weekdays.

How do I ensure the eggs are cooked perfectly in this Spinach and Sweet Potato Egg recipe without overcooking the yolks?

Achieving that perfect runny yolk is an art form, but completely achievable with a few tips. The key is monitoring the cook time and the temperature. Since the sweet potato base is already hot, the eggs cook quickly. Always bake the dish at 400°F and place the skillet on the middle rack. Begin checking the eggs after 10 minutes. Gently wiggle the skillet; if the whites are set but the yolks still move slightly like liquid gold, they are ready. If you prefer precision, cover the skillet loosely with foil for the first few minutes to help cook the whites through without drying out the yolks.

Are there any good savory protein additions or substitutions I can add to this sweet potato and spinach breakfast?

While the eggs provide excellent protein, you can certainly bulk up this dish for a heartier meal. Consider sautéing some thinly sliced, pre-cooked turkey or chicken sausage with the onions and spinach mixture in step two. Ground lean beef or lamb seasoned with cumin and chili flakes also works exceptionally well, adding a robust, earthy layer of flavor that complements the sweet potatoes. Just ensure any added meat is fully cooked before combining it with the rest of the vegetables and baking with the eggs.

Can this baked sweet potato breakfast be made as a larger batch, and how should I store leftovers?

This recipe scales up easily if you have a larger oven-safe dish or multiple skillets. If you are preparing it for a crowd, a 9×13 baking dish works well; just be mindful that the baking time for the eggs may increase slightly. Leftovers of the Spinach and Sweet Potato Egg dish should be stored covered in the refrigerator for up to three days. Note that reheated eggs will likely lose their runny yolk status. For the best reheating method, transfer the portion to a small oven-safe dish and warm it gently in the oven or toaster oven until heated through, avoiding the microwave if possible to maintain texture.