Toss chopped sweet potatoes with olive oil to coat and then toss with 2 tablespoons taco seasoning. Roast on a baking sheet lined with parchment in oven at 450 for 25 minutes, stirring once halfway.
Cook chorizo on stove in a large saucepan over medium heat. Or if using ground pork, put ground pork in a large saucepan and add 1 packet taco seasoning (see link to my homemade in notes). When it’s cooked through with no pink insde, add chopped spinach and heat till wilted. It will feel like WAY too much spinach, but be patient, it will cook down to nothing.
In a medium bowl, mix eggs, coconut or almond milk, nutritional yeast (optional) salt and pepper. Grease a 9x13 pan or line with parchment paper.
Layer in the 9x13 pan the cooked potatoes on bottom, then sprinkle with pico de gallo, then cooked chorizo and spinach. Pour mixed egg combination on top, covering all.
Turn down oven to 350 and bake until casserole is set - 40-60 minutes depending on preference (my husband likes his eggs well set, so we use 60 minutes). We like it served with avocado, guacamole, or my Cilantro Ranch on top.