Click for Cookbook LOGIN
"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

SWEET POTATO, BACON AND EGG BREAKFAST CASSEROLE Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for SWEET POTATO, BACON AND EGG BREAKFAST CASSEROLE is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices of bacon, cooked (reserve one tablespoon of bacon grease)
1/2 cup diced yellow onion
1 red bell pepper, diced
2 cloves of 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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal 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 INFORMATION: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 326TOTAL FAT: 19gSATURATED FAT: 8gTRANS FAT: 0gUNSATURATED FAT: 10gCHOLESTEROL: 315mgSODIUM: 548mgCARBOHYDRATES: 14gFIBER: 2gSUGAR: 6gPROTEIN: 23g

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

33W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!