Mexican Breakfast Casserole

I've been a little MIA lately.... to be truthful, I have tried several recipes lately to blog, and they weren't as good as I thought they might be... so they were not blog worthy unfortunately.
This recipe is so good, and I always get compliments on it. I had a few people bring this to me after I had Harrison, so I'm not sure where the original recipe came from. :)


Mexican Breakfast Casserole


Ingredients:
  • 12 eggs, whisked
  • 1 lb. sausage
  • 1/2 medium onion, diced
  • 1 sweet potato, shredded with skin on
  • 1 jalapeno, deseeded and chopped
  • 1 tsp salt
  • 3/4 paprika
  • 1 can diced tomatoes, drained
  • 2 cups fresh spinach

Directions:
          Step 1: Cook sausage in a large skillet and drain the grease. Remove from pan.
                  2: Add the onion, sweet potato, jalapeno, and salt to the skillet. Cook until onions are                              translucent.
                  3: Add tomatoes and spinach, cook until spinach starts to wilt.
                  4: Stir the sausage back into the skillet mixture, then spread on the bottom of a greased                             9 X 13 pan.   
                  5: Pour whisked eggs over the top, mix in with a spoon
                  6: Bake @ 350 for 30-40 minutes or until the middle is set


You can easily make this ahead, just remove from the fridge 15 minutes before baking.


This is really good, especially when you're doing the Whole 30. Even though my picture doesn't look super appetizing, it really is! :)

Comments

  1. Aaron & KendraFebruary 28, 2019 at 4:28 PM

    Making this again tonight! It’s one of our favorites :)

    ReplyDelete

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