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Healthy Sweet Potato and Bacon Breakfast Casserole

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The Noshologist

"This casserole is a way to have healthy fats and delicious veggies without all the bad stuff. There is a punch of flavor in this and you can even package individually to eat throughout the week. One of my favorite go-to recipes. Top with cheese if desired."
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1 h 11 m servings 118 cals
Original recipe yields 10 servings (1 9x13-inch baking dish)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  2. Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
  3. Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
  4. Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
  5. Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.


  • Cook's Notes:
  • You can also add green, yellow, or red bell peppers.
  • Top with pepper Jack cheese before baking if desired.
  • Substitute bacon with any vegetarian meat option for a vegetarian dish.

Nutrition Facts

Per Serving: 118 calories; 5.4 g fat; 10.9 g carbohydrates; 6.6 g protein; 105 mg cholesterol; 215 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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