Sweet Potato, Taco, Veggie, Breakfast Bake
Mornings are tough, we get it! Prepping a meal the week before can really alleviate your struggles. This will help keep your fitness and health goals on track - but more importantly make your mornings SO much easier. Whether you’re a parent trying to get your kiddos out the door to school or a professional with goals of keeping your macros on track, prepping your breakfast ahead of time is a game changer.
Neeley’s Kitchen offers a rotating menu of Signature Meals, but also a Bulk Item menu. Bulk Items are meant to give you the nudge you need in the kitchen. We give you half the tools for you to prepare for your week!
Sweet Potato, Taco, Veggie Breakfast Bake
A Neeley’s Bulk Item Menu Recipe
Breakfasts bakes are the easiest way to meal prep breakfast for your week! Bake at the beginning of the week, cut into individual serving sizes and then store for easy grab and go access!
1 pound container of Neeley’s Bulk Taco Meat
1 pound container of Neeley’s Bulk Sweet Diced Potatoes
1 cup fresh spinach, chopped (Do not use frozen - it will be too watery)
1/2 cup milk (almond milk, coconut milk, or cows milk will work!)
1 tsp garlic powder
1/2 tsp sea salt
Preheat oven to 350.
Prepare 9x12 baking dish (Spray with avocado oil or grease with ghee/butter)
Evenly spread Neeley’s Bulk Taco Meat in the baking dish
Layer with Neeley’s Diced Sweet Potatoes
Next, top with chopped spinach
In a separate mixing bowl, whisk together eggs, milk (we tested with almond milk), garlic powder and sea salt.
Pour egg mixture evenly on over casserole
Bake at 350 for 25-30 minutes or until eggs are set.
Remove from oven and use a paper towel to gently blot around the edges of the baking dish to remove the fat that cooked out of the meat.
Serve as is or top with guacamole or Paleo Ranch dressing!