Ingredients: |
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
|
Directions: |
Directions:nstructions
Preheat the oven to 400 degrees F and lightly coat a 9 x 13-inch baking pan with cooking spray.
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.
While the sweet potatoes are roasting, chop the peppers and mince the garlic.
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.
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.
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. |
This recipe for Sweet potato breakfast casserole is from