Here’s another version of my breakfast casserole. This one is a great use of leftover ham. Be sure to choose hame without nitrates and added sugar.This takes care of weekday breakfasts. Reheat in a covered microwave safe dish for 40 seconds.
Paleo, Whole30, Dairy-free, Gluten-free
Ingredients
- 2 Sweet Potatoes, shredded
- 1 c. Spinach, chopped
- 1/3 Onion. Chopped
- 1 c. Egg whites
- 8 Whole eggs
- 1/3 c. Coconut milk
- 3 c. Cooked Ham, diced
- 1/3 c. Yellowbird Sriracha
- Coconut oil to grease baking dish
- Paprika, Salt & pepper
Grease a 9 X 12 glass baking dish with coconut oil & set your oven to 350 degrees.
Add the vegetables to the prepared baking dish, starting with the sweet potato and spread evenly. Finally add the ham spreading it over the vegetables.
Whisk together the egg whites, whole pastured eggs, sriracha & unsweetened coconut milk. Season the egg mixture with a pinch of salt, pepper.
Add the egg mixture over the top. Finally, top with paprika.
Place in oven on the middle rack. Check after 40 minutes. It may need up to 10 minutes more. Avoid overcooking the eggs will set a bit more while it cools. Enjoy! 😊
