Ingredients
1.5 lbs sweet potatoes or yams coarsely grated
12 large eggs
1 tbsp taco seasoning low sodium
2 tsp garlic powder
1 1/2 tsp salt
Ground black pepper to taste
1 cup any milk I used unsweetened almond
1 cup sharp hard cheese shredded & divided
1/2 cup green onions or cilantro chopped
2 tbsp jalapenos seeded & minced
4 cups baby spinach or kale packed
Cooking spray I use Misto
Directions
Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper and spray with cooking spray.
In a large mixing bowl add eggs, taco seasoning, garlic powder, salt and pepper; whisk for 30 seconds. Add milk, 2/3 cup cheese, green onions, and jalapeños; whisk to combine.
Add sweet potatoes and spinach, and stir well to mix. Mixture will be thick, and it might look like it needs more eggs but it doesn’t. Transfer to prepared baking dish, flatten with spatula and bake for 1 hour.
Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese is melted.
Remove from the oven, cool for 10 minutes and cut into 12 squares using long serrated knife.
Serve warm or cold (awesome for meal prep).
Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.
Notes
- Sweet potatoes: This recipe calls for grated sweet potatoes. You don’t even have to peel them because skin contains good-for-you vitamins and nutrients. Just wash well with a cloth or scrunchy and grate. Yams and sweet potatoes are 2 different things, but are completely interchangeable in this recipe.
- Eggs: If you would like to make sweet potato breakfast casserole higher in protein, use 6 large eggs and 2 cups egg whites.
- Sausage: Adding sausage is totally optional. If you do, saute it in a pan before adding it to the casserole.
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