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.
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.
Turn down oven to 350 and bake until casserole is set - about 30 minutes. We like it served with avocado or guacamole on top.
*Keto/Low Carb Option - omit the sweet potatoes entirely, make the rest of the casserole as written.
**Can't find compliant Whole30 Chorizo? Just cook ground pork or turkey with one packet compliant taco seasoning (see my taco seasoning recipe here)