Sometimes, breakfast is the meal that gets pushed aside when we plan our meals for the week, and then it’s easy to grab something that may not be the best way to start the day. With egg bakes, you can easily throw them together Sunday, bake them, and you’ve got an on-the-go breakfast ready for the week. I shredded a Japanese sweet potato with this version and used that for the crust, but a russet potato will also work. I used nutritional yeast in the egg mixture to give it a cheesy flavor. Feel free to add more veggies to this bake, like spinach or mushrooms.