Easy Sweet Potato Breakfast Casserole

🧂 Ingredients

• 12 large eggs
• 1 cup milk

  dairy or non-dairy
• 1 teaspoon garlic

  finely chopped
• 1 teaspoon fine sea salt
• 1 teaspoon paprika

  sweet or smoked
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• black pepper to taste
• 2 cups chopped sweet potatoes

  peeled or unpeeled (I like mine peeled)
• 2 bell peppers

  chopped (in colors of choice)
• 2 cups baby spinach

  roughly chop if spinach is large
• 1 cups shredded cheese

  like Mozzarella, Swiss, Gruyere, or Asiago
• 1/2 cup Parmesan cheese

  divided

Instructions

• 1 Preheat the oven to 400 degrees F and lightly coat a 9 x 13-inch baking pan with
  cooking spray.
• 2 Toss chopped sweet potatoes with a bit of olive oil or cooking oil and season
  with 1/2 teaspoon each of salt and pepper. Add to the prepared casserole dish
  and roast for 15 to 20 minutes or until they begin to soften. Remove from the
  oven and let cool slightly.
• 3 While the sweet potatoes are roasting, chop the peppers and mince the garlic.
• 4 Then, in a large bowl, whisk together the eggs, 1/2 teaspoon each of salt and
  pepper, paprika, cumin, and red pepper flakes. Then stir in cheese and 1/4 cup
  Parmesan.
• 5 Add the bell peppers and spinach to the prepared baking pan along with the
  partially roasted sweet potatoes and toss together. Pour egg mixture over the
  top, gently stirring to distribute the veggies evenly. Gently press the spinach
  leaves into the egg mixture with a fork or spatula. Sprinkle the remaining
  Parmesan cheese over the top.
• 6 Bake for 35 to 40 minutes or until the casserole is just set and a knife
  inserted near the center comes out clean. Let stand 10 minutes before serving.
  Sprinkle with fresh herbs if desired, like parsley.

Nutrition Info