sweet potato and spinach breakfast bake

I eat eggs, typically scrambled, for breakfast nearly every single day, but that gets old real fast. This breakfast bake can be made ahead of time and reheated for a quick, filling breakfast.

Sweet Potato and Spinach Breakfast Bake

1 lb breakfast sausage (pork, turkey or chicken)

1 large sweet potato, peeled and shredded

2 cups raw spinach, chopped

8 eggs, scrambled

1 tbsp coconut oil

1 tsp sea salt

1/2 tsp black pepper

Instructions:

Preheat over to 350 degrees. Brown sausage in a cast iron pot until no longer pink, then transfer to a plate lined with a paper towel to drain the grease. While the sausage drains, add the coconut oil to the pot and sauté sweet potato and spinach for about 3 minutes. Transfer sausage back to the pot with sweet potato and spinach and cook for another minute or so. Scramble your eggs in a bowl with salt and pepper. Add eggs on top of the sausage mixture and bake uncovered for about 20 minutes, or until eggs are just set.

Notes:

--If using precooked chicken or turkey sausage, simply chop and sauté with the sweet potatoes and spinach.

--Eliminate sausage all together for a vegetarian option.  

--If you don't have a cast iron pot, sauté sausage and veggies per instructions, then transfer to a greased baking dish and top with eggs. Baking time might need to be altered, depending on size of pan.

--I've had this cast iron pot for nearly 10 years and it is by far my most used pot or pan. You can sometimes find them on sale at places like Marshalls or TJ Maxx.

--Smash some avocado on top for an extra tasty treat!