Potato-Egg Bake

This is one of my favorite breakfast recipes that will last you a few days! My 3-yr old gobbles this up!! I love changing up breakfast and making easy egg-bake's like this...especially when mornings get a little busy. Make is the night before and you're set for breakfast in the morning! I usually serve this with a slice of toast or fresh fruit.

Here's what you'll need:

• 8 eggs
• 3/4 cup whole milk
• 1 sweet potato, skinned and chopped (You could also use 2.5 cups frozen shredded potatoes, but it does not provide the health benefits like sweet potatoes do. Plus I like the taste of this dish with sweet potato, rather than regular white potatoes.)
• 1/2 cup freshly shredded cheddar cheese
• 1/2 to 1 cup fresh chopped spinach (I usually chop up around 2 handfuls of spinach)
• 3-4 chopped mushrooms
• 1/2 cup cubed ham or chopped cooked bacon (optional)
• 1/4 of a bell pepper, chopped (any color works...I used what I had on hand and that was a green one)
• 1 tsp Himalayan salt
• 1/2 tsp black pepper
• 1/2-3/4 cup freshly shredded cheddar cheese to top

Directions:

Preheat oven to 325º. 

Grease a 9x9 baking dish and set aside. 

In a large mixing bowl, whisk eggs and milk together until frothy and combined. 

Add in 1/2 cup cheddar cheese, spinach, mushrooms, ham or bacon (if desired), bell pepper, salt, and black pepper and mix well.

Pour into the prepared baking dish and sprinkle with 1/2-3/4 cup cheese.

Bake about 45 minutes or until mixture is set and knife comes out clean when inserted in the center. 

Serve immediately.

*Use organic ingredients whenever possible

*You can change up the recipe and add/omit any ingredients that you like! Whatever you would normally put in an omelet, you can put in here! Feel free to change it up and make it how you like it!

If you tried this recipe, leave a comment below! I'd love to hear from you!