Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss cubed sweet potatoes with olive oil, salt, and pepper; spread in a single layer and roast for 20 minutes or until fork-tender.

While potatoes roast, brown the ground turkey sausage in a large skillet over medium-high heat until fully cooked. Remove meat and set aside.

In the same skillet, sauté the onion and bell pepper for 5 minutes until softened. Stir in the spinach until just wilted.

Reduce oven temperature to 375°F (190°C) and grease a 9x13 inch baking dish.

In a large mixing bowl, whisk together eggs, egg whites, almond milk, garlic powder, onion powder, and smoked paprika until well combined.

Spread the roasted sweet potatoes, cooked turkey, and sautéed vegetables evenly across the bottom of the prepared baking dish.

Pour the egg mixture over the ingredients and sprinkle the shredded cheese evenly on top.

Bake for 25 to 30 minutes, or until the eggs are set in the center and the edges are lightly golden brown.

Allow the casserole to rest for 5 to 10 minutes before slicing into 6 portions.