Sweet Potato, Spinach and Feta Egg Bake

This is a good one to make on a Sunday and eat off of all week — eggs whisked with milk and poured over roasted sweet potato and wilted spinach, then baked until fully set with no wobble in the center, so there's no question of undercooked egg anywhere in the dish.

Feta adds a salty, tangy note throughout, and it's important to use feta labeled as made from pasteurized milk, which is the standard for most feta sold in grocery stores. Together with the eggs, this bake is a genuinely protein- and folate-rich breakfast, thanks to the spinach and eggs working together.

Slice it into squares and reheat individual portions through the week for an easy, filling start to the day.