Skill Level
Sweet Potato Spinach Brunch Casserole
Ingredients
Sweet Potato Tots | 2 Bags | |
Red Pepper | 1 | |
Cremini Mushrooms | 1 lb | |
Baby Spinach | 2 Cups | |
Eggs | 6-8 | |
Onion | 1 | |
Sharp White Cheddar Cheese | 1/2 Cup | |
Garlic Cloves | 2 |
I used Sweet Potato Puffs for these and I don’t think I would use them again as they were too soft. The original recipe was for regular Potato Tots so feel free to use those. I would recommend using the Sweet Potato Tots if you want that flavor just not the puffs.
- Bake the Tots according to the package.
- While those are baking wash and halve or quarter the mushrooms, chop the Onions & Red Pepper add those to a pan with a little Olive Oil and cook for about 3-4 minutes then add the Mushrooms crushed Garlic and cook for a few more minutes.
- Pre Heat the Oven to 400 Degrees.
- Spray a large frying pan or ovenproof Dutch oven/Casserole dish with cooking spray.
- Gently mix the Tots with the Spinach, Mushroom & Onions & Peppers. Place in the dish.
- Make 8 small wells and carefully break an egg into each.
- Sprinkle with grated cheese and bake until the eggs are done to your liking, about 15 to 18 minutes.
- Serve Hot.
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