Chorizo, Sweet Potato & Spinach Breakfast Bake

Serves 8

1 lb. ground chorizo
1 lb. shredded sweet potatoes
1 (5 oz.) bag baby spinach
12 @vitalfarms eggs
1 cup cottage cheese
1/2 teaspoon garlic powder
1 cup crumbled Cotija cheese
Kosher salt
Freshly ground black pepper

Preheat oven to 350°F.

Brown and crumble the chorizo in a large skillet over medium heat. Add the shredded sweet potatoes, 1 teaspoon kosher salt and 1/4 teaspoon black pepper and sauté for about 5 minutes. Add the spinach and continue to sauté for a few more minutes, until the spinach has wilted.

Transfer the chorizo and sweet potato mixture to a greased 9 x 13-inch casserole dish. Use a spatula to spread the mixture evenly and gently press it into the dish.

Add the eggs, cottage cheese, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and garlic powder to a blender. Blend until completely smooth and combined.

Pour the egg mixture evenly over the chorizo and sweet potatoes. Sprinkle the crumbled Cotija cheese over the top.

Bake for 40 to 45 minutes, or until the casserole is fully set in the center. Let cool slightly before slicing and serving.

For Meal Prep:

Cut the cooled breakfast bake into 8 pieces. Wrap each piece individually in aluminum foil and freeze.

When ready to eat, preheat the oven to 375°F. Unwrap the frozen piece, place it on a baking sheet and bake until warmed through, about 15–20 minutes. #vitalfarmsvff