Ingredients
- 2 c. Shredded sweet potato
- 1 c. Leftover breakfast meat (ham, sausage, chicken)
- 4 c. Fresh spinach, coarsely chopped
- 1 c. Green salsa (tomatillo)
- 1 c. Egg whites
- 8 Whole eggs
- 1/2 c. Unsweetened coconut milk
- 1 tsp. Cumin
- 1/2 tsp. Onion powder
- Salt & pepper
- 1/2 c. Crumbled feta or queso blanco
- Paprika to sprinkle on top
- Coconut oil to grease pan
Grease a 9×12 glass baking dish with coconut oil & set oven to 350 degrees.
Layer the shredded sweet potato in the baking dish followed by the chopped meat.
Chop the spinach & sauté lightly to remove the moisture. Layer the spinach in the baking dish. Next pour the salsa evenly over the spinach.
Whisk together the egg whites, whole pastured eggs & unsweetened coconut cream. Season the egg mixture with salt, pepper, onion powder & cumin.
Add the egg mixture over the top. Finally, top with paprika. Sprinkle the crumbled cheese on top.
Place in oven & cook 45 minutes. Meal prep portions should be reheated about 1:30 minutes
