In a large skillet, add the chopped turkey bacon, and cook over medium-high heat, 5-7 minutes, then add the bell pepper, jalapeno, onion and garlic, saute 3-4 minutes.

Add the sweet potatoes, cook 5-7 minutes, then add the black beans.

Pour ½ cup of water or broth over the dish, cover and let cook for 15 minutes.

While the sweet potato hash cooks, whisk the eggs, milk, salt, pepper and hot sauce together in a medium bowl.

In one skillet over medium heat, add the eggs and scramble. Set aside.

In another skillet over medium heat, crumbled and cook the turkey sausage. Set aside.

In a small bowl, combine the ricotta cheese, cumin, chili powder and ¼ cup fresh cilantro.

Grab an 8 x 10 baking dish, add half of the turkey sausage to the bottom of the dish with half of the scrambled eggs.

Top with half of the sweet potato hash, half of the salsa, half of the spinach and half of the ricotta cheese.

Repeat by layering the remaining turkey sausage and scrambled eggs.

Top with the remaining sweet potato hash.

Spoon the remaining salsa over the top.

Layer the remaining spinach over the salsa, then add the remaining ricotta cheese over the spinach.

Top with the shredded cheese.

Place in the oven and bake 20-25 minutes.

While the casserole is baking, combine the avocado, lime juice and remaining 2 tbsp cilantro in a blender or food processor and puree.

Drizzle on top of the casserole after it’s finished baking.