Sweet Potato Egg Casserole

Ingredients

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• 1.5 lbs sweet potatoes or yams shredded
• 12 large eggs
• 1 tbsp taco seasoning low sodium
• 1 cup sharp hard cheese shredded & divided
• 1/2 cup green onions or cilantro chopped
• 2 tbsp jalapenos seeded & minced
• 4 cups baby spinach or kale packed

On Hand

• 2 tsp garlic powder
• 1 1/2 tsp salt
• Ground black pepper to taste
• 1 cup any milk I used unsweetened almond
• cooking spray

Instructions

• Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper and spray with cooking spray .
• In a large mixing bowl add eggs , taco seasoning , garlic powder , salt and black pepper ; whisk for 30 seconds. Add milk , 2/3 cup cheese, green onions , and jalapenos ; whisk to combine.
• Add sweet potatoes and spinach , and stir well to mix. Mixture will be thick, and it might look like it needs more eggs but it doesn’t. Transfer to prepared baking dish, flatten with spatula and bake for 1 hour.
• Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese is melted.
• Remove from the oven, cool for 10 minutes and cut into 12 squares using long serrated knife. Serve warm (great for holidays) or cold (awesome for meal prep).

Notes

• Store: Refrigerate in an airtight container for up to 5 days
• Freeze: Freeze up to 3 months