Sweet Potato, Bacon and Egg Breakfast Casserole
This Sweet Potato, Bacon and Egg Breakfast Casserole is easy to make and can even be prepped the night before so all you have to do is bake it in the morning!
Servings: 6 servings
Ingredients
- 8 slices bacon, cooked (reserve one tablespoon of bacon grease)
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 2 cloves garlic, grated or minced
- 9 eggs
- 3 egg whites
- 1 cup low fat milk, or milk of choice
- 1/2 teaspoon paprika
- 1 cup shredded Colby Jack or cheddar cheese
- 2 green onions, thinly sliced
- 3 cups shredded sweet potato, approximately 1 large sweet potato
Instructions
- Preheat oven to 350° F. and lightly spray a 9x13 casserole dish with cooking spray.
- In a large skillet cook the bacon until crisp then remove it onto a paper towel lined plate and let the excess grease drain off of it. Pour all of the bacon grease except for 1 tablespoon into a bowl and let it cool before discarding it. Once the bacon has cooled chop it into bite sized pieces.
- Add the yellow onion and red bell pepper to the skillet and sauté over medium heat for 2-3 minutes. Season with salt and pepper and add in the garlic. Sauté another minute then remove the skillet from the heat.
- In a large bowl whisk together the eggs, egg whites, milk, paprika, salt and pepper and hot sauce until well combined. Add in the shredded sweet potato, cheese, green onion and bacon and stir everything together.
- Pour the mixture into the prepared casserole dish and bake for 40 minutes or until the center is set. If the casserole is getting too brown on top, cover it loosely with foil during the last 10 minutes of baking. Let the casserole rest for 10 minutes before serving.
Notes
The casserole may be made the night before and baked in the morning. Once removed from the refrigerator, allow it to come to room temperature for 30-60 minutes before baking.
Nutrition
Calories: 326kcal | Carbohydrates: 14g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 315mg | Sodium: 548mg | Fiber: 2g | Sugar: 6g