Mexican Breakfast Casserole
This delicious gluten, grain and dairy free breakfast casserole can be made a day ahead of time and then popped into the oven! Your guests will love this delicious casserole with the perfect amount of heat.
- 12 eggs, whisked
- 1/2 medium onion, diced
- 1 pound ground beef or sausage
- 1 sweet potato, shredded with skin on
- 1 jalapeno, deseeded and chopped
- 2 cloves of garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 cups diced fresh tomatoes (or 1 can of diced tomatoes, drained)
- 2 cups fresh spinach
Adapted from bigeatstinykitchen.com
Preheat oven to 375° F. Spray a 9″X13″ baking dish with nonstick spray and set aside.
Whisk eggs in a medium bowl and set aside.
Shred sweet potato using a food processor with shredding attachment or by hand. Set aside.
Cook ground beef in a large skillet over medium-high heat until no pink remains.
Break into crumbly pieces using a spatula. Drain off extra grease. Add onion, shredded sweet potato, garlic, jalapeño, chili powder, salt, and paprika into skillet.
Cook until onions are translucent (about 5 to 7 minutes). Add tomatoes and spinach into skillet and cook for about 2 minutes or until spinach begins to wilt.
Pour beef and sweet potato mixture into the prepared 9″X13″ pan and spread evenly along the bottom. Pour whisked eggs over the top, making sure to mix the eggs into the sweet potato mixture with a spoon or spatula.
Place in preheated oven and bake for 30 to 40 minutes or until middle of casserole is set and edges are lightly browned. Remove from oven and allow to cool for 5 minutes.