(Gluten-free + dairy-free & make-ahead options)
Makes 4 Servings
This healthy breakfast casserole is packed with nutrients from the sweet potatoes, spinach, and peppers and provides a protein boost from the eggs. It’s a perfect make-ahead breakfast or lunch option that you can enjoy throughout the week!
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup fresh spinach, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 onion, diced
- 6 large eggs
- 1/2 cup unsweetened almond milk (or your choice of milk)
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or additional olive oil for greasing the baking dish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for about 5-7 minutes, or until they start to soften and brown slightly. Stir occasionally to prevent sticking. Remove from heat and set aside.
- Saute the Vegetables: In the same skillet, add the diced onion and bell peppers. Cook for 3-4 minutes until they start to soften. Add the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and set aside.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, almond milk (or milk of your choice), garlic powder, paprika, salt, and pepper until well combined.
- Assemble the Casserole: Grease a 9×13-inch baking dish with cooking spray or a bit of olive oil. Spread the cooked sweet potatoes evenly on the bottom of the dish. Next, add the sautéed vegetable mixture on top of the sweet potatoes.
- Pour the Egg Mixture: Pour the egg mixture over the vegetables, ensuring that it spreads evenly.
- Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the casserole is set, and the top is lightly golden.
- Serve: Once cooked, remove from the oven and let it cool for a few minutes before slicing and serving. You can garnish with fresh herbs like parsley or chives if desired.
Nutritional Facts (Approximate per Serving):
- Calories: 180
- Protein: 11g
- Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 3g
- Fat: 9g
Serve warm for breakfast with sliced avocado – or cold with a side salad for lunch!
Store casserole, cooled to room temp, in fridge in an airtight container for up to 5 days. Freezing is not recommended as it changes the texture and consistency.
*To make ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as described above.