Ingredients:

  • 1.5 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 large red bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 4 cups fresh baby spinach, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 lb lean turkey sausage, bulk
  • 10 large eggs
  • 0.5 cup unsweetened almond milk
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup crumbled goat cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon of olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until tender and edges are golden.
  2. While potatoes roast, heat remaining oil in a large skillet over medium heat. Brown the turkey sausage, breaking it apart with a spatula. Add onion and bell pepper, sautéing until translucent. Fold in spinach until wilted.
  3. Lower oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the 10 eggs, almond milk, smoked paprika, garlic powder, salt, and pepper.
  4. Grease a 9x13 inch baking dish. Layer the roasted sweet potatoes and the sausage-vegetable mixture into the dish. Pour the egg mixture evenly over the top and sprinkle with goat cheese.
  5. Bake for 25–30 minutes until the center is set and the top is lightly browned. Let cool for 5 minutes before slicing.