Sweet Potato Breakfast Casserole

This sweet potato breakfast casserole is an excellent make-ahead option that stays fresh in the fridge and is suitable for breakfast, lunch, or dinner. It’s high in protein, rich in fiber, vegetarian, paleo, and gluten-free.

Ingredients

2 sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
1 onion, minced
3 cups spinach, packed and roughly chopped
12 eggs
1/2 cup milk
6 ounces soft goat cheese
Salt and black pepper, to taste

Instructions

Preheat the oven to 400°F and grease a 9×12 inch baking dish with a teaspoon of olive oil or cooking spray.
Add the peeled and cubed sweet potatoes to the baking dish, drizzle with 1 1/2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Bake for 15 minutes until the sweet potatoes are just tender.
In a large skillet over medium-high heat, warm the remaining 1/2 tablespoon of olive oil, add minced onion, and cook for 2-3 minutes until tender.
Add chopped spinach to the skillet and cook, stirring frequently, until wilted, about one minute. Remove from heat and set aside.
Once the sweet potatoes are done, reduce the oven temperature to 350°F.
Spread the wilted spinach over the sweet potatoes in the baking dish.
In a large bowl, crack and whisk eggs, add milk, salt, and pepper, and mix well.
Pour the egg mixture over the sweet potatoes and spinach, gently stirring to combine.
Break the goat cheese into pieces and distribute them over the top of the egg mixture.
Return the baking dish to the oven and bake for 25-30 minutes until the eggs are set in the center and the edges turn golden brown.
After baking, serve immediately or cool completely and store in an airtight container in the fridge for up to 4 days.