This make-ahead breakfast can pack your breakfast full of nutrient dense vegetables. One batch can last through your mornings for most of the week.
Sweet Potato Breakfast Casserole
Makes 10 servings
2 medium sweet potatoes
2 tbsp avocado or coconut oil
1 small red onion, diced
2 cloves minced garlic
1 cup broccoli, chopped
1 cup sliced mushrooms
1 red or yellow bell pepper, diced
2 cups chopped spinach
¼ cup coconut milk
2-3 tbsp your favorite hot sauce
Salt and pepper to taste
(optional: ½ cup crumbled goat cheese)
Preheat oven to 350 degrees.
Bake or microwave the sweet potatoes until they’re almost done. Remove and let cool.
Heat the oil in a large skillet over medium heat. Add the onions and cook until they start to soften, about 3-4 minutes.
Add the garlic and broccoli and cook for another 3-4 minutes before adding the the peppers and mushroom.
Add the peppers and mushroom and cook for 5-6 minutes, adding 1 pinch or two of salt to season.
While the vegetables are cooking, whisk together the eggs, coconut milk, hot sauce and salt pepper. Set to the side.
Add in the spinach the the vegetable mixture and cook spinach until wilted. Then remove the mixture from the heat.
Remove the skins from the sweet potatoes and dice them. Set aside.
Prepare a 9x13 casserole or baking dish by either using a cooking spray or using coconut oil.
Place the sweet potatoes and vegetable mixture into the baking dish.
Pour the egg mixture over the vegetable/sweet potato mixture.
Optional: sprinkle goat cheese over the top
Bake uncovered for 45 to 50 minutes. Remove the oven and let cool for 5 to 10 minutes before serving.
Keep in refrigerator for upcoming days