GOLDEN VALLEY, Minn. — Breakfast can be laden with extra sugar along with everything else during the holiday season.

Registered dietitian Melissa Jaeger from Hy-Vee Savage will show you how to start your day healthfully with a delicious veggie-packed egg bake. 

Loaded with protein and fiber to help you stay full longer, this egg bake will help you keep from overindulging this holiday season.

To help you maintain a healthy lifestyle, your Hy-Vee dietitian offers a variety of health services including store nutrition tours, Hy-Vee Healthy Habits Menu Planning Program and a 10-week Begin program. For additional information, reach out to your local Hy-Vee dietitian. More information here.

Recipe for Sweet Potato and Egg Oven Bake:

Serves 5

All you need: 

1 large sweet potato, peeled and cut into chunks

12 oz. Brussels sprouts, trimmed and halved

2 tbsp olive oil

2 cloves fresh garlic, minced

1 tsp ancho chili powder

Salt and black pepper to taste

1 (15 oz) can of no salt added black beans, drained and rinsed

½ cup frozen sweet corn (can sub canned no salt added corn, drained and rinsed)

1 medium red bell pepper, seeded and cut into 5 rings

5 large eggs

Fresh cilantro leaves, for garnish (optional)

All you do: 

  1. Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray; set aside.
  2. Place sweet potato and Brussels sprouts on prepared pan. Add olive oil, garlic and chili powder to vegetables; toss gently to coat. Sprinkle with salt and black pepper. Roast for 15 minutes.
  3. Remove pan from oven. Add black beans and corn. Use a large spoon to create 5 indentations in vegetables; place a red pepper ring in each. Gently crack an egg into each pepper ring, keeping the yolk intact. Season eggs with additional salt and pepper.
  4. Return pan to oven and bake for 10-12 minutes or until egg whites are set. Garnish with cilantro, if desired.

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