From the December/January 2019 issue
Serves 9
Prep time: 30 minutes
Cook time: 45 minutes

This simple casserole is packed with protein from eggs and some healthy carbs and other nutrients from sweet potato and veggies. It’s the perfect brunch dish!

Ingredients

  • 2 T coconut oil
  • 1 medium sweet potato, peeled and finely chopped
  • 1 onion, chopped
  • 12 ounces fresh mushrooms, sliced
  • ½ t garlic powder
  • Salt and pepper to taste
  • 8 eggs
  • 1 avocado, sliced

Directions

  1. Preheat the oven to 350° F.
  2. Grease an 8”x8” glass baking dish.
  3. Melt the coconut oil in a skillet over medium heat.
  4. Add the sweet potato, onion, mushrooms, garlic powder, salt, and pepper. Cook and stir until veggies are tender. Transfer to the prepared baking dish.
  5. In a mixing bowl, whisk the eggs with some salt and pepper. Pour over veggies. Bake for 45-50 minutes, or until set.
  6. Slice and serve with avocado.