It's Easter weekend and for many that means big friends or family brunches, so, I thought I'd share one of my fav breakfast casserole type dishes. Perfect for your Easter brunch or as a prep-ahead breakfast!

Enjoy & Happy Easter :)

• 1.5lbs sweet potatoes or yams shredded
• 12 large eggs
• 1 tbsp taco seasoning (low sodium)
• 2 tsp garlic powder
• 1 1/2 tsp salt
• Ground black pepper to taste
• 1 cup any milk
• 1 cup sharp hard cheese shredded & divided
• 1/2 cup green onions or cilantro chopped
• 2 tbsp jalapenos seeded & minced
• 4 cups baby spinach or kale

1. Preheat oven to 375 degrees F, line 9x13 baking dish with unbleached parchment paper and spray with cooking spray.
2. In a large mixing bowl add eggs, taco seasoning, garlic powder, salt and pepper; whisk for 30 seconds. Add milk, 2/3 cup cheese, green onions, and jalapenos; whisk to combine.
3. Add sweet potatoes and spinach, and stir well to mix. Mixture will be thick, and it might look like it needs more eggs but it doesn’t. Transfer to prepared baking dish, flatten with spatula and bake for 1 hour.
4. Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese is melted.
5. Remove from the oven, cool for 10 minutes and cut into 12 squares using long serrated knife. Serve warm (great for holidays) or cold (awesome for meal prep)