Crack the eggs into a medium bowl and whisk to combine, seasoning with salt and pepper.
Pour the eggs over the veggies, moving things about so that everything is roughly mixed. I poke things around so that every part of the pan gets some egg coverage, but don't worry too much about anything further. Cook undisturbed for a few minutes, to color and set the bottom of the dish.
Place entire pan in the oven and bake for 15-20 minutes, or until everything is puffed and set.
Cool in pan and slice into pieces, then store slices in a sealed container in the fridge for no more than 5-6 days.
Notes
** be sure to slice the sweet potato into very thin, wafer-like slices, as it will otherwise remain pretty crunchy after cooking. ** size and servings depend on how many veggies you add, the size of your eggs, and the size of your pan.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/green-eggs-breakfast-bake/