Green Chile Eggs

• Olive oil spray
• 1 medium sweet potato or yam, diced
• 1 1/2 cups meat-substitute crumbles
• 2/3 cup mild green chile sauce, or to taste
• 1/2 red bell pepper, cored, seeded, and diced
• 1/2 green bell pepper, cored, seeded, and diced
• 3 to 5 mushrooms, sliced
• 1/4 head cauliflower, cut into bite-size florets (about 2 cups)
• 6 large eggs
• 1/8 teaspoon sea salt

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Spread the sweet potato in a thick layer.
4. Cover with the meat substitute.
5. Spoon 1/3 cup of the green chile sauce on top.
6. Scatter the bell peppers and mushrooms into the pot.
7. Add the cauliflower.
8. Spread the rest of the chile sauce on top.
9. In a medium bowl, whisk the eggs with the salt.
10. Pour the mixture evenly over all.
11. Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 442
14. Protein: 39g
15. Carbohydrates: 36g
16. Fat: 16g
17. Cholesterol: 639mg
18. Sodium: 734mg
19. Fiber: 9g

olive oil spray, sweet potato, meatsubstitute crumbles, green chile sauce, red bell pepper, green bell pepper, mushrooms, cauliflower, eggs, salt

Taken from www.epicurious.com/recipes/food/views/green-chile-eggs-378869 (may not work)