Alright, so are you all ready for a breakfast dish? Super healthy (seriously), delicious, and easy. Best of all worlds!

This is my sweet potato and egg casserole. It has a sweet potato “crust” with an egg mixture on top. Good for a Saturday morning when you want to relax but you don’t want to feel sluggish for the rest of the day. It also makes great leftovers! I will bring this to lunch or microwave the next day. Egg casseroles are great fridge dump meals so feel free to add in other peppers or veggies that you don’t want to waste!

Let’s start with the ingredients. Sweet potatoes, eggs, spinach, mushrooms, bell peppers, paprika, and seasoned sea salt. Oven at 350.

The only tricky part about this recipe is cutting the sweet potatoes. You want to use a mandolin to slice them super super thin. It really is a good arm work out. Two for one! 

Anyways, use some cooking spray (I used coconut oil) to grease the pan. Then layer about 2 layers of sweet potato slices along the bottom. Throw that in the oven for about 10-15 minutes. Basically cook until the rest is ready to add in. 

While the potatoes are cooking, you want to sauté the mushrooms and bell peppers in coconut oil. You can use other oil, thats honestly fine. Cook those down until the mushrooms are tasty. Take out of the pan and quickly sauté the spinach until it is nice and wilted. 

In a separate bowl, crack the 6 eggs and sprinkle in the Paprika and the seasoned salt. Mix that on up. THEN add in the veggies. 

Take the sweet potatoes out of the oven and dump the eggs in.

Put it right back in the over and cook for 40-45 minutes. Slow cook but worth it.

Take it out when the top is crisp. Top with your favorite salsa and you are done!