Fresh Fiesta Breakfast Casserole

Makes 8 Servings

Prep Time 25 minutes

Cook Time- 1 hour

For Sweet Potato Layer *You may omit the potatoes if you are trying to reduce carb intake*

2 TBSP butter for coating the 9x13 baking dish *may substitute cooking spray to cut calories*

2 medium size sweet potatoes, peeled

½ tsp salt

½ tsp cumin

Fiesta Mixture

1 TBSP olive oil

1/2 cup diced onions

4 cloves of garlic minced

½ cup red peppers diced

½ cup green peppers diced

½ cup frozen or canned corn

1 can black beans- 15 ounce, rinsed and drained

1 (15 ounce) container of fresh salsa (can use jar) drain if watery. mild, medium or hot- your preference

Egg Mixture

12 large eggs, beaten

1/3 cup milk, skim or 2% will work

1 TBSP Chipotle Tabasco or other hot sauce

2 cups shredded cheese Mexican blend cheese

Fresh Fiesta Topping Optional

1 lime

2 avocados, dice as needed

¼ cup chopped cilantro

½ cup Red onion diced

Salt to taste

Instructions

1. Preheat oven to 350 degrees

2. Use 2 TBSP butter to generously coat the 9x13 inch baking dish

3. Have all Fiesta mixture ingredients prepped and ready to add to the sauté pan

4. Sauté onions and peppers in olive oil for 3-4 minutes, add garlic and sauté for 2-3 more minutes

5. Add the corn, black beans and salsa, toss together well then turn of heat and then set aside

6. In a separate bowl combine eggs, milk and hot sauce whisk briskly till well combined

7. Assemble the shredding blade on your food processor or get out your box grater and prepare for a workout!

8. If using the food processor cut the sweet potatoes into pieces that will fit in the feed tube

9. Shred the potatoes through the food processor or by hand with the box grater

10. Divide shredded potatoes in half, place half in the center of a dish towel, roll up the towel twisting the ends so that the potatoes do not fall out. Wring the potatoes and remove as much water as possible. Place in a separate bowl and do the same for remaining potatoes

11. Spread the potatoes in the buttered baking dish and season with the salt and cumin

12. Spread ½ of the cheese mixture over the potatoes

13. Spread the Fiesta mixture on next

14. Lay in the rest of the cheese and pour the egg mixture over all

15. Carefully cover the dish with foil and bake for 45 minutes

16. Uncover the casserole and bake for another 10 minutes or until center is set

17. Let casserole sit on a cooling rack for at least 10 minutes before cutting into it.

18. Fresh topping is optional but recommended! It is best to make the amount you will consume immediately. You can always chop fresh avocado when needed and add your already chopped cilantro and red onion to that.

19. Can be made the night before, allow all ingredients to cool completely before putting casserole together. Wrap the unbaked casserole tightly with foil and refrigerate. When ready to bake remove the casserole from the fridge and let it sit at room temperature for at least a half hour. Then bake as instructed in the recipe. If freezing, wrap casserole in plastic wrap first, then foil. Can be frozen for up to 3 months.

Equipment

9x13 baking dish and Aluminum foil

Large sauté pan and rubber spatula

Food processor or box grater

Knife and cutting board

Measuring spoons, cups and ingredient containers

Large mixing bowl and whisk

Kitchen towel and 2 bowls for potatoes

Wire cooling wrack