Sweet Potato Egg Breakfast Casserole (Print Version)

# Ingredients:

→ Vegetables

01 - 680 g sweet potatoes or yams, shredded (unpeeled, washed well)
02 - 4 cups (about 120 g) baby spinach or kale, packed and chopped
03 - 2 tbsp jalapeños, seeded and minced
04 - 1/2 cup green onions or cilantro, chopped

→ Dairy & Eggs

05 - 12 large eggs
06 - 240 ml unsweetened almond milk or other milk
07 - 100 g sharp hard cheese, shredded and divided

→ Seasonings

08 - 1 tbsp low sodium taco seasoning
09 - 2 tsp garlic powder
10 - 1.5 tsp salt
11 - Ground black pepper, to taste

→ Other

12 - Cooking spray
13 - Unbleached parchment paper

# Instructions:

01 - Preheat oven to 190°C. Line a 23x33 cm baking dish with unbleached parchment paper and coat lightly with cooking spray.
02 - In a large mixing bowl, whisk eggs with taco seasoning, garlic powder, salt, and black pepper for 30 seconds.
03 - Pour in almond milk, add 2/3 of the cheese, green onions, and jalapeños. Whisk to combine thoroughly.
04 - Stir in shredded sweet potatoes and chopped spinach or kale until evenly coated. Mixture will be thick.
05 - Transfer mixture to prepared baking dish, spread evenly, and smooth the top. Bake for 60 minutes.
06 - Sprinkle the remaining cheese over the casserole and return to oven. Bake for several minutes until cheese is melted.
07 - Remove from oven and let cool for 10 minutes. Cut into 12 squares using a long serrated knife and serve warm or cold.

# Notes:

01 - Store cooled casserole in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
02 - You may assemble the casserole up to 48 hours in advance and refrigerate before baking.
03 - Omit cheese and use plant-based milk for a dairy-free option.
04 - Turkey sausage or bacon can be added after sautéing; additional vegetables such as bell peppers or mushrooms may be included if pre-cooked.

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