Sweet Potato Breakfast Casserole

Want a make-ahead breakfast that gives you a head start on getting your veggies for the day? Definitely try this comfort-food breakfast casserole. One batch can fuel your mornings for most of the week.

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
10 eggs
¼ cup coconut milk
2-3 tbsp your favorite hot sauce
Salt and pepper to taste
(optional: ½ cup crumbled goat cheese)

Bake or microwave the sweet potatoes until they’re almost done. Remove and let cool.

Preheat oven to 350 degrees.

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. Cook for 5-6 minutes, adding 1 pinch or two of salt to season. Add in the spinach and cook until wilted.

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 veggie mixture into the baking dish.

Whisk together the eggs, coconut milk, hot sauce and salt pepper. Pour over the veggie/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.