Sweet Potato Breakfast Casserole

³ Description

A clean and delicious comfort dish!

² Ingredients

•  1 tsp Dill (Dried)
•  0.7032 lb Sweet Potato (Without Salt, Baked In Skin, Cooked)
•  2 serving (serving = 1/4 cup) Kroger Mozzarella Fat Free Cheese
•  1/2 serving (serving = 1 medium onion) Tanimura & Antle Sweet Yellow Onion
•  4 serving (serving = 1 slice) Butterball Low Fat Turkey Bacon
•  1/4 serving (serving = 1 cup) Simple Truth Unsweetened Almond Milk
•  8 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites
•  1 serving (serving = 3 slices) Sargento Ultra Thin Sharp Cheddar

q Directions

Slice sweet potato into very thin slices like chips ( I used a multi-slicer) then roughly chop them up. Cook turkey bacon in a pan only cooking halfway through. Set aside on a paper towel. Don't rinse the pan and add in your chopped onions and minced garlic and sautee until onions are almost cooked (translucent). Then add your sweet potatoes and salt and pepper. Chop the bacon up into small pieces and add that as well. Stir to combine everything and place a lid on top.
Cook for about 10-15 min stirring occasionally until sweet potatoes start to get soft. Preheat oven to 350. Spray an 8x8 pan with nonstick spray. Pour your sweet potatoes in then sprinkle on the mozzarella and lightly sitr around to incorporate the cheese.
Mix the egg whites, almond milk, and dill together in a small bowl. Slowly pour over the sweet potatoes. Take a spatula and move the potatoes around gently to make sure the eggs seep down to the bottom of the pan. Cut the cheddar cheese slices into
strips and layer on top in a basket weave pattern. Bake for 25-30min. Let sit for 10-15 min to set before serving.

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