Creating your own Sheet Pan Breakfast Bake: Eggs, Peppers & Sweet Potato is simple with these easy steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Spread on Baking Sheet: Transfer the seasoned sweet potatoes to the prepared baking sheet in a single layer.
4. Bake Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 15 minutes.
5. Add Peppers and Onions: Remove the baking sheet from the oven. Add the diced red and green peppers and onion to the sweet potatoes, stirring to combine. Return the baking sheet to the oven for an additional 10 minutes.
6. Whisk Eggs: While the vegetables are roasting, whisk the eggs in a bowl and season with salt and pepper.
7. Pour Eggs Over Vegetables: After the vegetables have roasted, remove the baking sheet from the oven and pour the whisked eggs evenly over the roasted vegetables.
8. Bake the Eggs: Return the baking sheet to the oven and bake for another 10-15 minutes, or until the eggs are set.
9. Garnish: Once cooked, remove from the oven and let cool slightly. Sprinkle fresh parsley on top for added flavor and presentation.
10. Serve: Cut into squares and serve warm.

Following these steps will guide you in creating this incredible breakfast bake effortlessly!