Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 pound sweet potato, peeled and thinly sliced (10 ounces)
4 slices lower-sodium, less-fat bacon, crisp-cooked, drained, and crumbled
½ cup chopped green sweet pepper (1 small)
3 tablespoons very finely chopped red onion
½ cup shredded reduced-fat sharp cheddar cheese (2 ounces)
2 ounces gouda cheese, shredded ( ½ cup)
1¾ cups refrigerated or frozen egg product, thawed
½ cup fat-free milk
¼ teaspoon bottled hot pepper sauce
1 sprig Fresh parsley leaves (optional)
Coat a 9-inch pie plate with cooking spray; set aside. Preheat oven to 325°F.
Place sweet potato slices in a 2-quart square microwave-safe baking dish. Add 2 tablespoons water to the baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) 3 to 5 minutes or just until sweet potatoes are tender. Drain; cool slightly.
Arrange sweet potato slices evenly across the bottom and up the sides of the prepared pie plate, overlapping as necessary to cover.
Sprinkle crumbled bacon over sweet potato in pie plate; sprinkle with sweet pepper and onion. Top with cheddar cheese and gouda cheese.
In a large bowl whisk together eggs, milk and hot pepper sauce. Pour egg mixture over vegetables and cheese in the pie plate. Bake about 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack (see Tip).
Cover and chill at least 6 hours or up to 24 hours before serving. To serve, cut into six wedges. Microwave, one wedge at a time, on 70% power about 2 minutes or until heated through. If desired, garnish with parsley.
Tip: If you prefer to serve right away, let stand 10 minutes before cutting and serving.