Sweet Potato Egg & Spinach Casserole
Author: Laura Readel
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 12
- 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
- Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper, spray w/cooking spray.
- Grate sweet potatoes. - If you can shred the skins instead of peeling even better! Great nutrients!
- Grate some hard sharp cheese like Cheddar, Gruyere or Swiss.
- Add eggs, taco seasoning, garlic powder, salt & pepper into large mixing bowl. Whisk for 30 seconds.
- Add milk, ⅔ cup cheese, green onions, cilantro and jalapenos. Whisk to combine. (use remaining cheese to melt on top.)
- 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.
- Sprinkle with remaining ⅓ cup cheese and bake for a few more minutes until cheese has melted.
- Remove from oven and let cool 10 minutes.
- Cut into 12 squares. Serve warm or cold.
- *make ahead the night before and cover with plastic wrap, refrigerate overnight.
Recipe by Comeback Fitness at https://laurareadel.com/2018/01/sweet-potato-egg-spinach-casserole/
3.5.3229