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Preheat oven to 350 F. In a 6 cup baking dish, toss sweet potatoes with 2 teaspoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Roast in the bottom third of the oven for 25 minutes, stirring once halfway through, while you get everything else ready. When potatoes are done (they will be slightly under-cooked), remove dish from oven and increase temperature to 375 F.
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In a medium skillet, heat another 2 teaspoons oil over medium high. When shimmering and hot, add onion and pepper. Cook until just softened, 4 to 5 minutes, then add 11/4 teaspoons chili powder, 1/4 teaspoon salt, and a pinch of pepper and cook another 30 seconds, until the chili powder is fragrant and vegetables are slightly browned. Set aside.
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Whisk together the eggs, sour cream, 1/2 cup cheese, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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Make sure the sweet potato cubes are evenly distributed in the dish, then layer the onion mixture and corn kernels over the top. Pour the egg mixture over the veggies and gently (and carefully, as it's still hot) shake the pan to help the liquid work its way into all the crevices. Sprinkle the top with another 1/4 cup cheese. Bake at 375 F for about 25 minutes, until eggs are just set and top is domed and starting to brown. Remove from oven.
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Cool slightly, then cut into pieces and serve with more sour cream, salsa, guacamole and/or cilantro.
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For a complete breakfast or brunch menu, serve with stewed black beans, warm tortillas and/or a side salad. Can also be served cooled to room temperature.
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Notes:
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1. Prep time listed is for prepping the potatoes for roasting-the only step that can't be done while you roast the potatoes.
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2. The recipe is gluten-free and vegetarian. As always, check ingredients on packaged items in the case of allergies. For strict vegetarians, use cheese made with vegetable-based rennet (ingredient list will specify).
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3. To make ahead, get all the vegetable layers ready and layered into the dish, cover it and refrigerate. When it's time to bake, mix up the egg mixture and pour over the top. Cook time may require an extra couple minutes, if the veggies and pan are very cold.
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4. For weekday breakfasts, individual pieces hold up very well in the freezer. Microwave at about 75% power or warm in the oven, uncovered, at 250 F.
