Good Morning, Friends! I couldn't remember last week if I posted the recipe for this breakfast casserole or not. It made a lot of food, so Michael and I are still eating it this week. So I thought I'd share it! I love the sweet potatoes in this recipe! They give it a slightly sweet taste. The only thing I would change from the original recipe would be that I would bake the sweet potato "hashbrowns" in the bottom of the dish a bit before I added all the other ingredients. This is a great recipe because it's customizable to whatever veggies you have on hand. I went ahead and bought the veggies to make it exactly as the recipe said, but next time I'll just use what I need to use up. :) As I said before, this makes a lot of food. I used a 9x13 pan and cut it into 8 slices. But since the kids weren't going anywhere near it (and we had another breakfast casserole a few days before with plenty of leftovers) we are still eating it, even though I made it a week ago. We try not to let any food go bad in our house and not to waste our money. I'm not super crazy about leftovers and have had a lot lately, so I think it'll be a little while before I bring this one back into the rotation. But, don't get me wrong, I did like the recipe. Especially the fact that it's so full of veggies! Yum! If you don't want to mess with breakfast this week, try throwing this casserole together and live on the leftovers for the rest of the week! You'll be set! Plus, you could also cut it into 12 slices instead of 8. Making the pieces smaller will give you more calories for a little something different like some fruit, a piece of toast, or some yogurt, whatever tickles your fancy. Have a great week, my friends! And remember to drink plenty of water!
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