This sweet potato breakfast casserole is a great make-ahead breakfast that keeps well in the fridge and can be enjoyed for breakfast, lunch or dinner. This recipe is high in protein, high in fiber, vegetarian, paleo and gluten-free.
2 sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
1 onion, minced
3cups spinach, packed, roughly chopped
6ounces goat cheese, soft
Preheat the oven to 400°F and grease a 9×12 inch baking dish with a teaspoon of olive oil or some cooking spray.
Add the peeled and cubed sweet potatoes to the baking dish, drizzle with 1 1/2 tablespoons of olive, add a pinch of salt and pepper, and then toss until well coated. Transfer the baking dish to the oven for 15 minutes, until sweet potatoes are just tender enough to be pierced with a fork.
While the sweet potatoes are cooking, in a large skillet on medium-high heat, warm the remaining 1/2 tablespoon of olive oil, add onion and cook for 2-3 minutes until tender.
Once the onion is cooked, add chopped spinach and cook, stirring frequently, until all of the spinach is wilted, about one minute. Once wilted, remove the pan from the heat and set it aside.
When the sweet potatoes are ready, remove the baking dish from the oven, and turn the oven down to 350°F.
Add the wilted spinach to the baking dish with the sweet potatoes, spreading it out evenly across the pan.
In a large bowl, crack and add eggs, milk, a pinch of salt, and a pinch of pepper, and whisk until well mixed.
Pour the whisked egg mixture into the baking dish with the sweet potatoes and spinach and stir gently until everything is well incorporated.
Slice or break the goat cheese into pieces and dollop it across the top of the egg mixture.
Return the baking dish to the oven and bake for 25-30 minutes until eggs are set in the middle and the sides are just turning golden brown.
Once baked, the casserole can be served immediately or cooled completely and then stored in an airtight container in the fridge for up to 4 days.