This egg-based casserole is savory and packed full of delicious veggies. Simply cut out individual portions as needed, and microwave 1 minute to reheat. Casserole will keep 1 week in the refrigerator.
Yield – 8 servings
1 sweet potato, peeled and shredded
6 ounces bacon, chopped
1/2 red onion, minced
1 container baby spinach (5 ounces)
1 cup ricotta cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 375 degrees F.
Spray a 9x9-inch pan with cooking spray.
Heat skillet over medium-high heat. Add chopped bacon and cook until browned.
Remove bacon from pan and drain on paper towels. Pour off excess bacon grease, but do not wash out the pan.
Return pan to heat, and add onion. Sauté until softened.
Add spinach to pan. Sauté until wilted, approximately 3-5 minutes.
In a large bowl, combine bacon with the onion and spinach mixture. Add the shredded sweet potato and ricotta cheese and mix thoroughly.
Spread mixture into bottom of 9x9-inch pan.
Beat eggs together with salt and pepper. Pour over sweet potato mix. Bake for 45 minutes, or until top is golden and eggs are set. Let cool, then cover with foil and refrigerate.