Sweet Potato, Sausage and Goat Cheese Egg Casserole

1. Place a 15x10-inch baking pan in oven. Preheat oven to 450 degrees Fahrenheit.

2. In a large bowl combine sweet potatoes, 2 tablespoons olive oil, garlic, kosher salt and 1/2 teaspoon pepper. Carefully spread potatoes in heated pan. Roast 25 minutes or until tender and brown, stirring once after 10 minutes. Remove from oven and set aside.

3. Reduce oven temperature to 350 degrees Fahrenheit. Coat a 4-qt. baking dish with cooking spray.

4. In a 10-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes or until browned, breaking up meat as it cooks. Remove from skillet; drain off fat.

5. In the same skillet, heat the remaining 1 teaspoon oil over medium-high. Add onion, sweet pepper and garlic; cook 6 to 8 minutes or until tender, stirring occasionally. Add the water, stirring to scrape up crusty brown bits. Add spinach; cook 2 minutes or until wilted. Stir in cooked sausage and 1 1/2 cups roasted sweet potatatoes (Reserve any remaing sweet potatoes for another use.)Transfer mixture to the prepared baking dish.

6. In a large bowl combine eggs, egg whites, milk, dry mustard, crushed red pepper, the remaining 1/2 teaspoon ground pepper and salt. Pour over sausage mixture.

7. Bake 35 to 40 minutes or until center is set (160 degrees Fahrenheit). Top with cheese and green onion. Let stand 15 minutes before serving.

Tips

To make ahead: Prepare casserole a day ahead, refrigerate and bake right before serving. Remove casserole from refrigerator and let casserole stand 30 minutes before cooking.