Ingredients:

  • 2 cups diced sweet potatoes
  • 1 tbsp olive oil
  • 1 lb lean ground turkey sausage
  • 1 cup diced red bell pepper
  • 2 cups fresh baby spinach, roughly chopped
  • 6 large eggs
  • 1 cup unsweetened almond milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup crumbled feta cheese
  • 2 scallions, thinly sliced

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium heat. Add the diced sweet potatoes and cook until the edges are golden brown.
  2. Stir in the ground turkey sausage, breaking it apart with a spatula until fully browned.
  3. Toss in the diced red bell peppers and chopped baby spinach, cooking just until the spinach wilts.
  4. Transfer the cooked mixture into a greased 9x13 inch baking dish and spread it evenly.
  5. In a separate bowl, whisk together the eggs, unsweetened almond milk, garlic powder, smoked paprika, sea salt, and black pepper until completely smooth.
  6. Pour the egg custard over the vegetable and meat base. Cover the dish with foil and refrigerate for 6 to 12 hours.
  7. Preheat the oven to 375°F (190°C). Remove the foil and sprinkle the crumbled feta cheese on top.
  8. Bake for 40–45 minutes until the center is puffed and no longer jiggles, and the top is light golden brown. Garnish with sliced scallions before serving.