Want a make-ahead breakfast that gives you a head start on getting your veggies for the day? Definitely try this comfort-food breakfast casserole. One batch can fuel your mornings for most of the week.

Sweet potato breakfast casserole

INGREDIENTS (Makes 10 servings)

  • 2 medium sweet potatoes
  • 2 tbsp avocado or coconut oil
  • 1 small red onion, diced
  • 2 cloves minced garlic
  • 1 cup broccoli, chopped
  • 1 cup sliced mushrooms
  • 1 red or yellow bell pepper, diced
  • 2 cups chopped spinach
  • 10 eggs
  • ¼ cup coconut milk
  • 2-3 tbsp your favorite hot sauce
  • Salt and pepper to taste
  • (optional: ½ cup crumbled goat cheese)

HOW TO PREPARE

  • Bake or microwave the sweet potatoes until they’re almost done. Remove and let cool.
  • Preheat oven to 350 degrees.
  • Heat the oil in a large skillet over medium heat. Add the onions and cook until they start to soften, about 3-4 minutes. Add the garlic and broccoli and cook for another 3-4 minutes before adding the the peppers and mushroom. Cook for 5-6 minutes, adding 1 pinch or two of salt to season. Add in the spinach and cook until wilted.
  • Remove the mixture from the heat. Remove the skins from the sweet potatoes and dice them. Set aside.
  • Prepare a 9×13 casserole or baking dish by either using a cooking spray or using coconut oil.
  • Place the sweet potatoes and veggie mixture into the baking dish.
  • Whisk together the eggs, coconut milk, hot sauce and salt pepper. Pour over the veggie/sweet potato mixture. (Optional: sprinkle goat cheese over the top).
  • Bake uncovered for 45 to 50 minutes. Remove the oven and let cool for 5 to 10 minutes before serving.