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:
- Preheat your oven to 350 degrees. Grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- Add the spinach and cook for a minute until wilted, then take the pan off the heat.
- 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.
- 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.
- Let the casserole sit out for 5-10 minutes before cutting and serving.