Sweet Potato Breakfast Casserole

Ingredients: 

• 1 pound bacon, cut into 1/2-inch strips
• 1 bag Mann’s sweet potato cubes
• 2 tbsps water
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 3 cups baby spinach
• 10 eggs
• 1/3 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 green onions, sliced
• 1 cup cherry tomatoes, halved
• 2 cups shredded cheese, cheddar or mozzarella, divided

Directions:

1. Preheat your oven to 350 degrees. Grease a 9×13-inch baking dish.
2. Cook the bacon in a large pan on medium heat until crispy. Remove bacon with a slotted spoon and place it on a paper towel. Reserve 2 tbsps of bacon grease.
3. Add 1 tbsp of the grease to the pan and add the sweet potato cubes. Cook on medium-high for a few minutes to give the cubes some color on the outside. Then, add the water and close with a lid. Turn heat to low and let the sweet potato cubes steam for about 5 minutes until semi-tender. Set aside.
4. Add the remaining tablespoons of bacon grease to the pan. Saute the chopped onion until translucent. Add minced garlic and diced pepper and continue sauteing until they start to soften.
5. Add the spinach and cook for a minute until wilted, then take the pan off the heat.
6. In a large bowl, whisk together eggs, milk, salt, pepper, and cayenne. Stir in the bacon, sweet potato cubes, spinach mix, green onions, cherry tomatoes, and 1 cup of grated cheese. Pour everything into the prepared baking dish and top with the remaining cheese.
7. Cover the baking dish with aluminum and refrigerate overnight or bake right away for 20 minutes. Then, uncover and bake for another 15-20 minutes until the eggs are set.
8. Let the casserole sit out for 5-10 minutes before cutting and serving.