Sweet potato provides the perfect vessel for this cheesy breakfast dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Coat a 9-inch pie plate with cooking spray; set aside. Preheat oven to 325 degrees F.

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  • 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.

Tips

Tip: If you prefer to serve right away, let stand 10 minutes before cutting and serving.

Nutrition Facts

166 calories; 5.6 g total fat; 3.2 g saturated fat; 20 mg cholesterol; 375 mg sodium. 356 mg potassium; 13.2 g carbohydrates; 1.7 g fiber; 4 g sugar; 14.6 g protein; 7824 IU vitamin a iu; 11 mg vitamin c; 10 mcg folate; 198 mg calcium; 2 mg iron; 21 mg magnesium;

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