Breakfast is the most important meal of the day in my book. Here’s a hearty family favorite at our house: Southwest Breakfast Casserole.
I wake up hungry in the morning. I have never understood how people don’t eat for hours after they wake up. My body is ready to eat the second I wake up. And I like to eat BIG in the morning. Every morning.
Too busy to make a hearty breakfast in the morning? No worries. This breakfast casserole is an easy, make-ahead dish that you can whip up and eat through out the week. It keeps for several days in the fridge. And it travels well so you can take leftovers with you for lunch.
My family LOVES this breakfast casserole. It’s loaded with eggs, ground meat, sweet potatoes, and spinach. All whole food ingredients. Bursting with flavor.
I eat eggs almost every morning, so mixing up the flavors keeps it interesting for me. I added a little Southwestern flavor by seasoning the ground meat with cumin and chili powder. I also threw in some fresh green chiles. Canned green chiles would work as well.
My favorite day to make this is on a lazy weekend day when we are eating big. It makes a wonderful addition to any brunch. Or like I said, make it ahead and enjoy it throughout the week.
- Preheat oven to 375'F and grease a 9x12 baking dish.
- Heat a large skillet to medium heat and brown ground meat until there is no pink left. Add cumin and chili powder and mix well to combine.
- Add shredded sweet potato and salt and cook for another 5 minutes, stirring occasionally. Then add spinach and cook for another minute or two until spinach wilts. Remove from heat and add cilantro and green chiles.
- Place mixture into bottom of prepared baking dish and pour whisked eggs on top. Give the dish a little jiggle to allow eggs to settle into mixture.
- Bake for 25-30 minutes, until center is set.