For this tasty new breakfast casserole creation, I partnered up with my friends at Jennie-O to create a healthy breakfast option that's full of protein, full of flavor, full or vitamins and minerals, and is also gluten free! 
Jennie-O Turkey Sausage and scrambled eggs are layered under sweet potato hash withJennie-O Turkey Bacon, jalapeños and black beans, then topped with a layer of fresh spinach, cheese, and salsa. So many layers of deliciousness to start your day! 
Ingredients - 8 slices Jennie-O Turkey Bacon (chopped)
- ½ cup red bell pepper (diced)
- ½ cup jalapeno (de-seeded & diced)
- ½ cup red onion (diced)
- 3 cloves garlic (minced)
- 4 cups (app. 2 lbs) sweet potatoes (peeled & diced)
- 1 can (15 oz) black beans (drained & rinsed)
- 8 eggs
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup hot sauce
- 1 lb Jennie-O Breakfast Turkey Sausage
- 2 cups ricotta cheese
- 1 tbsp dried cumin
- 1 tbsp chili powder
- ¼ cup + 2 tbsp fresh cilantro (divided)
- 4 cups fresh spinach
- 1 jar (8 oz) green chili verde salsa
- 2 cups spicy cheddar (or pepper jack) cheese (shredded)
- 1 avocado (peeled & de-seeded)
- 1 lime (juiced)
Add the sweet potatoes, cook 5-7 minutes, then add the black beans. 
Pour ½ cup of water or broth over the dish, cover and let cook for 15 minutes. While the sweet potato hash cooks, whisk the eggs, milk, salt, pepper and hot sauce together in a medium bowl. 
In one skillet over medium heat, add the eggs and scramble. Set aside. In another skillet over medium heat, crumbled and cook the turkey sausage. Set aside. 
In a small bowl, combine the ricotta cheese, cumin, chili powder and ¼ cup fresh cilantro. 
Now it's time to start layering up all of the deliciousness! Grab an 8 x 10 baking dish, add half of the turkey sausage to the bottom of the dish with half of the scrambled eggs. Top with half of the sweet potato hash, half of the salsa, half of the spinach and half of the ricotta cheese. Repeat by layering the remaining turkey sausage and scrambled eggs. 
Top with the remaining sweet potato hash. 
Spoon the remaining salsa over the top. 
Layer the remaining spinach over the salsa, then add the remaining ricotta cheese over the spinach. 
Top with the shredded cheese. 
Place in the oven and bake 20-25 minutes. 
While the casserole is baking, combine the avocado, lime juice and remaining 2 tbsp cilantro in a blender or food processor and puree. Drizzle on top of the casserole after it's finished baking. 
You can easily toss this casserole together the night before, cover and place it in the refrigerator, then bake it the next morning for a quick and easy, healthy breakfast on the go! It can also be reheated throughout the week for several delicious breakfasts (that's what I did!) 
I also wrapped some of the breakfast casserole up in corn tortillas one morning for a little breakfast taco action… yum! 
Gluten Free Option: This recipe is gluten-free.Source: http://ladiesblog.net/healthy-mexican-breakfast-casserole.html
