I’m a big fan of smoothies for breakfast, but sometimes I want to change things up and have something warm.
Plus, my husband really loves eggs, so we try to get creative with how we prepare them.
You can use any combo of vegetables you want (onions, peppers, mushrooms, broccoli, etc.), so this is a super versatile dish. It’s also a great way to easily get in several servings of vegetables. Vegetables are some of the most nourishing foods we can eat and are my top beauty-boosting, anti-aging foods.
Plus, I will eat just about anything made with sweet potatoes 🙂 They are one of my favorite foods!
Try this dish for any meal – breakfast, lunch, dinner or brunch. It’s a great, crowd-pleasing casserole!
Yield: 12-16 servings
Ingredients (*Organic as often as possible)
- 2 medium, sweet potatoes, peeled and sliced thin
- 1 tablespoon coconut oil, ghee (clarified butter), or extra virgin olive oil (We use coconut oil for high heat cooking because it’s more stable when heated than olive oil.)
- 1 medium onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 2 cups kale or spinach, chopped
- 12 cage-free, pastured eggs
- 1/2 teaspoon black pepper
- 3/4 teaspoon sea salt
- 1/2 teaspoon crushed red pepper flakes
- Preheat oven to 350F. Grease a 9×13 baking dish. (We use coconut oil or ghee (clarified butter)).
- Place the sweet potato rounds on the bottom of the baking dish, covering the bottom completely. You may need to make a double layer, depending on how many slices you have.
- Saute onions, red pepper and garlic in oil in a saute pan over medium heat until softened. Add kale or spinach and saute until wilted but still bright green.
- Spread sauteed vegetables evenly on top of sweet potato slices.
- Whisk eggs in a bowl with salt, pepper and red pepper flakes and pour eggs over vegetables.
- Bake in the oven for 45 minutes or until eggs are set. Cut into squares and serve.