Ingredients

The following ingredients have 10 Servings
  • 1 large white sweet potato
  • 1 tablespoon olive oil
  • Sea salt and black pepper
  • Olive oil (for cooking)
  • 8 oz ham (diced (try Jones Dairy Farm for Paleo friendly))
  • 1/2 medium onion (chopped)
  • 1 large bell pepper (chopped)
  • 3 cups baby spinach (chopped)
  • 10 large eggs
  • 1 cup dairy free milk of choice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup dairy free cheddar shreds (optional (plus more for the top, if using))
  • OR 3 Tablespoons nutritional yeast (this is for a cheesy flavor if you’re not using dairy free cheese)

Instruction

  • Preheat your oven to 425° F and spread a 9x13” baking dish with avocado oil spray.
  • Scrub your sweet potato or peel if you prefer. Thinly slice the potato and arrange the slices in the bottom of the baking dish, overlapping slightly.
  • Drizzle olive oil over the potatoes and sprinkle with salt and pepper, then use your hands to coat the potatoes. Place the baking dish in the oven and bake for 20-25 minutes or until soft and beginning to turn golden brown. Once done, lower the heat to 400°F.
  • Meanwhile, heat a large skillet over medium high heat and add 1 tablespoon of olive oil. Once hot, sauté the ham, onions and bell pepper until the ham starts to brown and the onions and pepper are soft and fragrant. Sprinkle with a bit of salt and pepper, then add the spinach and stir to combine until just wilted, then remove from heat and set aside.
  • In a large bowl, whisk together the eggs, milk of choice, salt, pepper, and garlic powder. If using nutritional yeast (for Whole30) stir that in as well, or if using dairy free cheddar stir it in now.
  • Arrange the ham and veggie mixture over the cooked potatoes, then pour the egg mixture over the top. If using dairy free cheddar, sprinkle some more over the top, then bake in the 400° oven for about 25 minutes or until the center is set.
  • Allow the casserole to cool for several minutes in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days. Enjoy!