A Healthy Sweet Potato, Veggie and Egg Casserole

HAPPY MONDAY!

The family and I had an amazing pre-holiday weekend get-away! Full post to come this week, but I had to share one of the best egg casseroles that I have ever made. The best part about it, it’s a lot healthier than the normal egg casseroles put there  This would be perfect for Thanksgiving or Christmas morning!

A Healthy Sweet Potato, Veggie and Egg Casserole

Adapted from Kim’s Healthy Eats

Ingredients

• 3 sweet potatoes thinly sliced
• 1 small onion, diced
• 1 bag of fajita mixed veggies (or 1 red and green bell pepper chopped)
• 1 package of sliced portabella mushrooms
• 1 package of baby spinach leaves
• 1/2 cup cheddar cheese, shredded Salt and pepper to taste
• 10 eggs

Directions

1. Preheat oven to 4oo degrees.
2. Line baking sheet in a single layer with thinly sliced potatoes. Drizzle with a little olive oil. Add salt and pepper. Bake for about 20 minutes or until lightly browned.
3. Lightly spray a casserole dish with cooking spray. Spread roasted potatoes into baking dish.
4. Lower oven temp to 375 degrees.
5. Meanwhile, in a large skillet sauté onions and peppers until tender. Remove from heat and spread on top of potatoes in casserole dish. Add mushrooms to skillet and sauté until tender about 3 minutes and add to casserole dish.
6. Finally sauté fresh spinach in the same skillet with 1 tablespoon of water until wilted. About 3 minutes and add to casserole dish.
7. In a bowl beat eggs and add salt and pepper to taste. Pour mixed eggs over veggies in casserole dish and top with cheese.
8. Bake for about 25-30 minutes or until eggs are firmly cooked and golden brown.

Enjoy!