We love vegetable casseroles that can be made ahead, frozen, and eaten for breakfast. Sweet potato and spinach go so well together in terms of color and flavor, but nutritionally they make any dish a superfood. Vitamin A, K, iron, fiber and so much more can be found in this bake.
Spinach and Potato Breakfast Bake
Servings
4 Servings
Ingredients
- 1 medium sweet potato grated (about 2 cups)
- 2 cups fresh spinach chopped or 2 ounces frozen chopped spinach, thawed
- 4 eggs
- ⅓ cup milk low-fat or almond
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¾ cup cup shredded cheddar or other strong flavored cheese divided
Instructions
- Preheat oven to 400℉. Line a 8×8 inch pan with parchment.
- In a large mixing bowl, combine grated sweet potato, spinach, eggs, milk, garlic powder, chili powder, salt and ½ cup cheddar. Mix well and pour into prepared pan.
- Top with ¼ cup shredded cheese and bake for 20-30 minutes until cooked through.
Nutrition
Nutrition Facts
Spinach and Potato Breakfast Bake
Amount per Serving
Calories
193
% Daily Value*
Fat
10.8
g
17
%
Cholesterol
185
mg
62
%
Sodium
208
mg
9
%
Carbohydrates
11.8
g
4
%
Sugar
2.2
g
2
%
Protein
12.3
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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