CALIFORNIA AVOCADO BREAKFAST CASSEROLE WITH SPINACH AND SWEET POTATOES

Directions

1. 1
   Place one oven rack 6 inches below the broiler element and place a second rack in the middle of the oven. Preheat oven to high broil.
2. 2
   Place sweet potatoes and onions in an 8 x 8-inch glass baking dish.
3. 3
   Drizzle with oil.
4. 4
   Sprinkle with salt and pepper. Broil on the top oven rack until potatoes begin to brown and are fork tender, about 10-15 minutes. After removing the baking dish from the oven, set the oven to 350 degrees F.
5. 5
   Whisk eggs in a large bowl and crumble in spinach. Stir in milk, basil, mustard, soy sauce, salt and additional black pepper (to taste).
6. 6
   Place the lemon juice in a medium bowl.
7. 7
   Cut the avocado into 1/2-inch pieces and coat in the lemon juice. Gently stir the avocados into the eggs, pour the egg mixture evenly into the baking dish with the potatoes and onions, and sprinkle the tomatoes on top.
8. 8
   Bake on the middle rack of the oven until the middle is set and no longer jiggly, about 45 minutes. Allow to set for 10 minutes.
9. 9
   Cut into servings. Serving Suggestion: Pair with a seasonal fruit salad and 100% whole-wheat toast. Beverage Pairing: Enjoy with a sparkling apple cider or mimosa.* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.