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Healthy Breakfast Casserole with Sweet Potato Hash Browns

This healthy breakfast casserole is absolutely delicious! It is made with sweet potato hash browns, sweet peppers, and cheese. This recipe is perfect for a breakfast meal prep recipe or even a healthy brunch option! Feel free to add your own twist and add your favorite veggies. The sky is the limit!

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
Fat 19 Carbs 10 Protein 17
Yield 6 servings 1x

Ingredients

  • 1 large sweet potato, grated (~3 cups)
  • 1/2 medium white onion, diced
  • 1 large green pepper, diced
  • 3 cloves garlic, mashed and minced
  • 6 strips of bacon, cooked and chopped
  • 12 large eggs, beaten
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon dried mustard
  • 1 teaspoon paprika
  • 1/41/2 teaspoon salt
  • 1 tablespoon hot sauce
  • 1/2 cup shredded gouda cheese

Instructions

  1. Preheat oven to 350ºF and spray a 9×13-inch casserole dish with cooking spray. Set aside.
  2. Grate sweet potato with skin on and place into the casserole dish. Add white onion, green pepper, garlic, and cooked bacon to the casserole dish. Mix all vegetables and bacon together. Set aside.
  3. In a large bowl, whisk eggs together until combined. Add milk and to the eggs and whisk again. Next, add mustard, paprika, salt, and hot sauce to egg mixture and whisk one final time.
  4. Pour egg mixture into the casserole dish. Making sure all vegetables and bacon are covered.
  5. Place casserole dish into the oven and bake for 30 minutes. Then add cheese and bake for an additional 5 minutes.

Tips & Notes

  • Option to prep this casserole the night before and bake in the morning!
  • Depending on the size of your casserole dish, you may need to cook for more or less time. We used a 9×12-inch.

Nutrition Facts

Serving Size: 1/6 Calories: 281 Sugar: 4 Fat: 19 Carbohydrates: 10 Fiber: 2 Protein: 17
Author: Lee HershCategory: BreakfastMethod: OvenCuisine: American

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