Healthy sweet potato egg bake with shredded sweet potato, eggs and spinach. Also an overnight breakfast casserole perfect for brunch and holidays.
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:62 minutes
Total Time:1 hour 17 minutes
Yield:12 slices 1x
1.5 lbs sweet potatoes, coarsely grated
12 large eggs*
1 tbsp taco seasoning
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, packed
Cooking spray (I use Misto)
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 jalapenos; 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 (great for holidays) 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.
*Substitute with 6 large eggs and 2 cups egg whites.
**I used Kerrygold Dubliner; sharp cheddar, Gruyere, Swiss would work. Use full fat, no low fat stuff.
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