Did you know that most boxed breakfast cereals are loaded with sugar, refined carbohydrates, and artificial colors and flavors? All of these are very harmful to our health.
Don’t let advertising claims fool you. Just because a cereal is “whole grain” does not make up for all the unhealthy ingredients added!
This Sweet Potato Breakfast Bake is a much healthier choice. It is high in:
- protein from the eggs.
- vitamin A, C, and B6 from the sweet potato.
- a long list of vitamins and minerals from the spinach!
This dish is gluten-free, and can be made diary free by using coconut milk and omitting the cheese.
Sweet Potato Breakfast Bake
Servings 6 people
Ingredients
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning or any herbs you prefer
- 1/2 cup milk of choice, or laban
- 1/2 cup shredded cheese I use Kerrygold cheddar
- 3 small sweet potatoes, peeled and grated (about 12 oz or 340 grams)
- 2 handfuls spinach, chopped
- 1/4 cup cilantro, chopped for garnish
Instructions
- Preheat your oven to 350 F (180 C). Butter an 8-inch pan.
- In a large mixing bowl add eggs, salt, pepper, and seasoning and whisk for 30 seconds.
- Add milk and cheese and whisk to combine. Add sweet potato and spinach and mix.
- Transfer this mixture to prepared baking dish and bake for 45-50 minutes, until eggs are set. Remove from oven and let cool for 10 minutes before cutting.
- Enjoy!