California Avocado Breakfast Casserole
Ingredients
The base
-
2 ½
cups
peeled, medium-diced sweet potatoes
-
½
cup
diced yellow or white onion
-
2
teaspoons
canola oil
-
⅛
teaspoon
salt
-
to taste
freshly ground black pepper
The filling
-
9
large
eggs
-
1
10-ounce package
frozen chopped spinach, thawed, water squeezed out
-
¾
cup
low-fat milk
-
2
tablespoons
fresh chopped basil
-
1
tablespoon
Dijon mustard
-
1
tablespoon
reduced-sodium soy sauce
-
4
teaspoons
fresh lemon juice
-
2
ripe, fresh
California avocados
-
¼
cup
chopped sun-dried tomatoes
Instructions
- Preheat the oven to high broil and position one rack 6 inches below the broiler and another in the middle.
- In a baking dish, combine sweet potatoes and onions with oil, salt, and pepper. Broil for about 15 minutes until tender.
- Lower the oven temperature to 350°F after removing the dish.
- In a bowl, whisk eggs and mix in spinach, milk, basil, mustard, soy sauce, salt, and pepper.
- Coat avocado pieces in lemon juice and gently fold them into the egg mixture.
- Pour the egg mixture over the sweet potatoes and onions, then sprinkle sun-dried tomatoes on top.
- Bake for about 45 minutes until set. Let it cool for 10 minutes before cutting into servings.
Nutrition Facts (estimated)
Servings
9
Calories
220
Total fat
13g
Total carbohydrates
16g
Total protein
10g
Sodium
310mg
Cholesterol
185mg
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