1. Prepare the Vegetables and Protein

Start by preparing all the ingredients. Dice the onion, bell pepper, and sweet potato. Chop the spinach and halve the cherry tomatoes. If using ground turkey or chicken sausage, cook the sausage in a large skillet over medium heat until browned, breaking it up into small pieces as it cooks. If you prefer a vegetarian option, you can use plant-based sausage or skip the sausage entirely for a lighter version.

2. Cook the Sweet Potato

In the same skillet used for the sausage (or in a separate one if needed), sauté the diced sweet potato over medium heat for about 5-7 minutes, or until slightly tender. You want the sweet potato to soften, but not completely cook through, as it will continue to cook in the casserole. If you’re looking to save time, you can also microwave the sweet potato chunks until tender before adding them to the casserole.

3. Sauté the Vegetables

Once the sweet potato is partially cooked, add the diced onion and bell pepper to the skillet. Sauté for another 3-4 minutes, until the vegetables soften and the onions become translucent. Add the spinach and cook for an additional minute until the spinach wilts down. Season the mixture with garlic powder, onion powder, paprika, salt, and pepper. Stir everything together, then remove the skillet from the heat.

4. Assemble the Casserole

In a large bowl, crack the eggs and whisk them together with the almond milk until fully combined. Season the egg mixture with a pinch of salt and pepper. Add the sautéed vegetable and sausage mixture to the eggs, then stir in the shredded cheese and halved cherry tomatoes. Mix well to ensure the ingredients are evenly distributed.

5. Transfer to a Baking Dish

Grease a 9×13-inch baking dish with cooking spray or a little olive oil. Pour the egg mixture into the prepared baking dish, spreading it out evenly. Use a spatula to make sure the mixture is evenly distributed, especially around the edges. Cover the casserole with plastic wrap or aluminum foil, and refrigerate overnight. This allows the flavors to meld together and the casserole to set.

6. Preheat the Oven and Bake

The next morning, preheat your oven to 350°F (175°C). Once the oven is preheated, remove the casserole from the refrigerator and uncover it. Bake the casserole for 45-50 minutes, or until the eggs are set and the top is slightly golden brown. If you want to check if it’s done, insert a knife into the center—if it comes out clean, the casserole is ready.

7. Cool and Serve

Let the casserole cool for a few minutes before cutting it into squares or rectangles. Garnish with freshly chopped parsley or cilantro, if desired. Serve warm and enjoy!