Sweet Potato Egg & Spinach Casserole

This delicious breakfast casserole is simple to make and tastes delicious! It is packed with vitamins and nutrients to start your day off AWESOME!  I’ve been following a new nutrition plan and this easy casserole fits nicely into my pre-workout meal block.  I can make it the night before and then just bake it in the morning.  Easy breakfast for my hubby and I for a few days!

*For those following the 80 Day Obsession Nutrition Plan this would count for 1 green, 1 red, 1 yellow, and 1 tsp.  ENJOY!  Pre-workout meal made easy!  Viola!

 

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Sweet Potato Egg & Spinach Casserole
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This delicious breakfast casserole is simple to make and tastes delicious! It is packed with vitamins and nutrients to start your day off AWESOME!
Ingredients
  • 1.5 lbs sweet potatoes, coarsely grated - skins, too if they are in good shape
  • 12 large eggs
  • 1 tbsp taco seasoning
  • 1½ tsp garlic powder
  • 1½ tsp salt
  • Ground black pepper, to taste
  • 1 cup any milk (I used unsweetened almond)
  • 1 cup sharp hard cheese, shredded & divided
  • ½ cup green onions, chopped
  • 1 tsp. cilantro
  • 2 tbsp jalapenos, seeded & minced
  • 4 cups baby spinach, packed
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper, spray w/cooking spray.
  2. Grate sweet potatoes. - If you can shred the skins instead of peeling even better! Great nutrients!
  3. Grate some hard sharp cheese like Cheddar, Gruyere or Swiss.
  4. Add eggs, taco seasoning, garlic powder, salt & pepper into large mixing bowl. Whisk for 30 seconds.
  5. Add milk, ⅔ cup cheese, green onions, cilantro and jalapenos. Whisk to combine. (use remaining cheese to melt on top.)
  6. Add sweet potatoes and spinach. Stir well to mix. It may appear to need more egg but DO NOT ADD MORE! It will be a thick mixture.
  7. Sprinkle with remaining ⅓ cup cheese and bake for a few more minutes until cheese has melted.
  8. Remove from oven and let cool 10 minutes.
  9. Cut into 12 squares. Serve warm or cold.
  10. *make ahead the night before and cover with plastic wrap, refrigerate overnight.