High-Protein Egg Breakfast Casserole with Sweet Potato

• 1 tablespoon extra-virgin olive oil
• 1½ cups unpeeled sweet potato, diced (½-inch)
• ¾ cup sliced scallions, plus more for garnish
• 3 cups baby spinach
• ¾ teaspoon ground cumin
• ½ teaspoon ground coriander
• ⅛ teaspoon salt plus ¼ teaspoon, divided
• 8 large eggs
• ¾ cup half-and-half
• 1½ teaspoons garlic powder
• 1 (15-ounce) can no-salt-added black beans, rinsed
• 1 (4-ounce) can mild chopped green chiles
• ¾ cup shredded yellow Cheddar cheese, divided

1. Preheat oven to 350°F. 
2. Lightly coat an 8-inch square baking dish with cooking spray. 
3. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. 
4. Add diced sweet potato. 
5. Reduce the heat to medium, cover and cook, stirring occasionally, until fork-tender, 7 to 10 minutes. 
6. Stir in ¾ cup scallions; cook, stirring often, until starting to soften, 1 to 2 minutes.
7.  Add 3 cups baby spinach; cook, stirring often, until wilted, about 2 minutes. 
8. Stir in ¾ teaspoon cumin, ½ teaspoon coriander and ⅛ teaspoon salt.
9.  Remove from the heat and let cool slightly.
10. In a large bowl, whisk 8 eggs, ¾ cup half-and-half, 1½ teaspoons garlic powder and the remaining ¼ teaspoon salt until combined. 
11. Stir in the sweet potato mixture, the rinsed black beans, 1 can green chiles and ½ cup Cheddar. 
12. Spread evenly in the prepared baking dish.
13. Bake for 25 minutes. 
14. Sprinkle evenly with the remaining ¼ cup Cheddar. 
15. Continue baking until the casserole is set and a paring knife inserted in the center comes out clean, 15 to 20 minutes more. 
16. Let stand for 10 minutes. 
17. Garnish with additional scallions, if desired.