Sweet Potato Breakfast Casserole

Ingredients

• 1 1/2 teaspoons avocado or olive oil

• 1 sweet potato, cubed (~2 cups diced)

• ½ lb. ground pork (may sub pre-made breakfast sausage of choice)

• ½ teaspoons garlic powder

• ¼ teaspoon Italian seasoning

• ¼ teaspoon fennel, crushed 

• ¼ teaspoon ground sage

• ½ teaspoon fine salt 

• Pinch of black pepper

• pinch of cayenne

• ½ small red onion, diced or thinly sliced (about 1/2 cup)

• ½ red bell pepper, diced or thinly sliced (about 2/3 cup)

• 3 cups spinach leaves

• 8 large eggs

• Fine salt and pepper 

• Avocado, sliced (optional)

Instructions

1. Preheat the oven to 375ºF. Grease a 9×9-inch square baking dish with non-stick cooking spray or oil.

2. In a medium sauté pan, heat the oil over medium-high heat. Once hot, add sweet potato. Dash with salt. Cover and let cook for about 10-12 minutes or until sweet potatoes are slightly tender. Stir occasionally.

3. Meanwhile, in another sauté pan on medium-high heat add the ground pork and seasoning and cook until browned. Drain pork if needed.

4. Add the peppers and onion to the tender sweet potatoes and continue sautéing for 3-4 minutes.

5. Once peppers are soft and onions are translucent. Add spinach and cook for 1-2 minutes or until spinach is wilted, then stir in the cooked sausage and remove pan from heat.

6. In a bowl, crack the eggs, add a dash of salt and pepper, and whisk.

7. In the 9×9 baking dish, add the sweet potato and sausage mixture then pour whisked eggs over the top. Make sure to submerge all of the ingredients so that they are covered with the eggs. Bake in the oven for 20-24 minutes or until the center is set.

8. Remove from the oven and let set for 5 minutes. Cut into 6-8 servings.

9. Serve with sliced avocado, and/or drizzle of hot sauce  if desired.

From realfooddietians.com