Taco Sweet Potato and Spinach Egg Bake Recipe

By ShoDav

Ingredients

• 3 small (12 oz) sweet potatoes, coarsely grated
• 6 large eggs or 3 large eggs + 1 cup egg whites (my choice)
• 1 tsp salt
• 1 tsp black pepper, ground
• 1/2 tsp taco seasoning, all natural
• 1/2 cup any milk (I used unsweetened almond milk)
• 1/2 cup any cheese, shredded (I used full fat white cheddar)
• 1/4 cup cilantro, chopped (optional)
• 1 small garlic clove, crushed
• 1 tbsp jalapeno, seeded & minced (for kid friendly I used 1/2 tbsp)
• 2 handfuls of baby spinach
• Cooking spray (I use Misto)

Preparation

Step 1

Preheat oven to 350 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray.*

In a large mixing bowl add eggs, salt, pepper, taco seasoning and whisk for 30 seconds. Add milk, cheese, cilantro, garlic, jalapeno peppers and whisk to combine.

Add sweet potatoes and spinach, mix, transfer to prepared baking dish and bake for 50 minutes.

Remove from the oven and let cool for 10 minutes before cutting. Serve hot, warm or cold.

Storage Instructions: Refrigerate in an airtight container for up to a week or freeze for up to 3 - 4 months.