Mexican Breakfast Casserole
Author: Nicole
Ingredients
  • 1 pound ground turkey or beef
  • 1 large sweet potato, peeled and shredded
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 1 jalapeño, seeds removed and chopped
  • 2 garlic cloves, minced
  • 1 14.5 ounce can of diced tomatoes with juice
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 4 cups (6 ounces) fresh spinach
  • 12 eggs, whisked
  • 1-1/2 cups (about six ounces) Monterey Jack cheese, shredded and divided
  • 3 tablespoons chopped cilantro, divided
Instructions
  1. Preheat oven to 375°F.
  2. Spray a 9" x 13" baking dish (or something close to this size) with nonstick spray and set aside.
  3. Shred sweet potato using a food processor with shredding attachment or by hand. Set aside.
  4. Cook turkey or beef in a large pot (at least 4 quarts) over medium-high heat using a wooden spoon to break into pieces. Cook until no pink remains. Drain off extra grease.
  5. Add sweet potato, onion, red pepper, jalapeño, garlic, tomatoes (with juice), chili powder, paprika and salt. Cook until onions are translucent, about 5 to 7 minutes, and tomato juice has absorbed.
  6. Add spinach to pot and cook for about 2 minutes or until spinach wilts.
  7. Beat eggs in a large bowl.
  8. Add meat and vegetable mixture from pot to the eggs along with 1 cup of cheese and 2-1/2 tablespoons cilantro. Stir until well mixed.
  9. Pour into prepared baking dish pan and spread evenly along the bottom. Sprinkle remaining ½ cup cheese and ½ tablespoon cilantro on top.
  10. Place in preheated oven and bake for 30 to 40 minutes or until middle of casserole is set (not jiggly) and edges are lightly browned. Remove from oven and allow to cool for 5 minutes.
Notes
* The casserole can be made ahead 1 day in advance. Cover and refrigerate. Remove from the refrigerator 15 minutes before cooking. You may need an additional 10 minutes in the oven.
* Make it dairy-free by omitting the cheese or using soy cheese.
* Make it vegetarian by using tofu crumbles.
Recipe by Riegl Palate at https://www.rieglpalate.com/mexican-breakfast-casserole/