California Avocado Breakfast Casserole with Spinach and Sweet Potatoes

Serves: 9


2 1/2 cups sweet potato, peeled and diced
1/2 cup yellow or white onion, diced
2 tsp. canola oil
1/8 tsp. salt
As needed Pepper, to taste
9 large eggs
1 (10-oz.) package frozen chopped spinach, thawed, water squeezed out
3/4 cup low-fat milk
2 Tbsp. fresh chopped basil (1/2 tsp. dried basil can be used instead of fresh basil)
1 Tbsp. Dijon mustard
1 Tbsp. reduced-sodium soy sauce
4 tsp. fresh lemon juice
2 ripe, Fresh California Avocados, seeded and peeled
1/4 cup sun-dried tomatoes, chopped

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit