Name: Southwest Breakfast Casserole
Ingredients: one pound ground meat (I used pork); 2 tsp cumin powder (like this); 1 tsp chili powder (like this); 1 tsp unrefined salt (I use THIS brand); one medium sweet potato, peeled and grated; 2 cups spinach, chopped; 3 tbsp cilantro, finely chopped; 2 tbsp green chiles, chopped (fresh or canned); 12 eggs, whisked

Ingredients

Scale

one pound ground meat (I used pork)
2 tsp cumin powder (like this)
1 tsp chili powder (like this)
1 tsp unrefined salt (I use THIS brand)
one medium sweet potato, peeled and grated
2 cups spinach, chopped
3 tbsp cilantro, finely chopped
2 tbsp green chiles, chopped (fresh or canned)
12 eggs, whisked

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Instructions

Preheat oven to 375’F and grease a 9×12 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.

Notes

I used ground pork for this recipe, but you can use any ground meat that you like. If you use a really lean meat, you may want to add a titch of ghee or coconut oil to the pan when cooking.