Sheet Pan Breakfast Fajitas

Ingredients

• 1 small sweet potato (about 8 oz.), peeled and cut into 1/4-inch-thick half-moons
• 2 tbsp. olive oil
• 2 peppers (one red, one yellow), quartered and sliced crosswise
• 1 red onion, cut into 1/4-inch-thick wedges
• 0.5 tsp. ground cumin
• None Kosher salt and pepper
• 8 large eggs (cold from fridge)
• 2 oz. extra-sharp white Cheddar, coarsely grated (about 1/2 cup)
• 0.5 lime, plus wedges, for serving
• None Chopped cilantro, sliced jalapeño, and diced avocado, for serving
• 8 medium flour tortillas, warmed

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