Sweet Potato Egg and Spinach Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- ground black pepper to taste
- cooking spray
- 1 1/2 tsp salt
- 1/2 cup green onions chopped
- 1 1/2 tsp garlic powder
- 12 large eggs
- 1 tbsp taco seasoning
- 1 cup any milk (i used unsweetened almond)
- 2 tbsp jalapenos seeded & minced
- 4 cups baby spinach packed
- 1.5 lbs sweet potatoes coarsely grated - skins, too if they are in good shape
- 1 cup sharp hard cheese shredded & divided
- 1 tsp. cilantro
- Carbohydrate 13.012072688898 g
- Cholesterol 423 mg
- Fat 10.0322045231267 g
- Fiber 2.02863805494455 g
- Protein 13.8359275261411 g
- Saturated Fat 3.11937499499195 g
- Serving Size 1 1 Serving (168g)
- Sodium 197.181058770974 mg
- Sugar 10.9834346339534 g
- Trans Fat 1.69363092119633 g
- Calories 196 calories
Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper, spray w/cooking spray.Grate sweet potatoes. - If you can shred the skins instead of peeling even better! Great nutrients!Grate some hard sharp cheese like Cheddar, Gruyere or Swiss.Add eggs, taco seasoning, garlic powder, salt & pepper into large mixing bowl. Whisk for 30 seconds.Add milk, â…” cup cheese, green onions, cilantro and jalapenos. Whisk to combine. (use remaining cheese to melt on top.)Add sweet potatoes and spinach. Stir well to mix. It may appear to need more egg but DO NOT ADD MORE! It will be a thick mixture.Sprinkle with remaining â…“ cup cheese and bake for a few more minutes until cheese has melted.Remove from oven and let cool 10 minutes.Cut into 12 squares. Serve warm or cold.*make ahead the night before and cover with plastic wrap, refrigerate overnight.
