Mexican Breakfast Casserole

(8-10 servings)
INGREDIENTS:
12 eggs (or egg whites), whisked
1 lb. ground beef
1/2 medium onion, diced
1 sweet or white potato, shredded with skin on (or can use shredded hash browns instead)
2 cloves garlic, minced
1-1.5 teaspoon smoked paprika, as desired (I suggest using the extra if you don't add chili powder & jalapeño)
1 teaspoon salt
2 cups fresh tomatoes, diced (or 1 can diced tomatoes, drained)
2 cups fresh spinach (or any leafy green of choice)
Optional for spicier dish: 1 jalapeño and 1 teaspoon chili powder

DIRECTIONS:

1. Preheat oven to 375 F.  Grease a 9" x 13" baking dish and set aside.
2. Whisk eggs in medium bowl and set aside.
3. Shred potato using food processor or by hand and set aside.
4. Cook ground beef fully in large non-stick skillet, breaking into pieces with spatula.  Drain off extra grease.
5. Return to skillet and add onion, potato, garlic, jalapeño & chili pepper (if desired), and paprika. Cook an additional 5 minutes, stirring frequently.
6. Add tomatoes and greens and cook for about 2 minutes or until greens begin to wilt.
7. Pour beef & potato mixture into the prepared pan and spread evenly along the bottom.  Pour whisked eggs over the top, making sure to mix the eggs into the beef/potato mixture with a spoon or spatula.  (The casserole can be made ahead 1 day in advance up to this point, covered and placed in the refrigerator.  Remove from fridge 15 minutes before cooking).
8. Place in preheated oven and bake for 30-40 minutes or until middle of casserole is set (not jiggly) and edges are lightly browned.  Remove from oven and allow to cool for 5 minutes.
9. Enjoy!