Sweetpotato Breakfast Bake

This breakfast bake is a diabetes and budget friendly crowd pleaser full of shredded sweet potatoes, bell peppers and eggs topped with a sprinkle of cheddar cheese.

Created for the North Carolina SweetPotato Commission by: Tessa Nguyen, RD, LDN

Prep Time10

Cook Time15

Course: Breakfast, breakfast for dinner

Cuisine: American

Keyword: diabetes friendly, healthy, RD approved, sweet potato, sweetpotatoes, vegetarian option

Servings:

Calories: 94kcal

Ingredients

1 cup sweetpotatoes
½ cup turkey sausage crumbles (or cooked turkey bacon)
¼ cup green onions sliced
½ cup bell pepper diced
½ cup cheddar cheese shredded
9 eggs beaten
½ tsp black pepper

Instructions

Spray a 13” x 9” baking dish with nonstick cooking spray.
Evenly spread sweet potatoes, sausage/bacon, green onions and bell peppers into the dish.
Pour eggs carefully into the baking dish.
Sprinkle shredded cheese and black pepper on top of eggs.
Bake dish for 15 minutes at 400°F.
Slice into 12 even pieces and serve hot.

Notes

For a vegetarian option, swap out turkey sausage/bacon for soy crumbles/bacon or even leave the meat out entirely.
You can freeze individual servings for future quick breakfasts. Just place the number of servings you need in the refrigerator the night before. Microwave for 15-30 seconds and you have a hot and ready breakfast to go!

Nutrition Facts
Sweetpotato Breakfast Bake
Amount per Serving
Calories
94
% Daily Value*
Fat

6
g
9
%
Saturated Fat

2
g
13
%
Trans Fat

1
g
Polyunsaturated Fat

1
g
Monounsaturated Fat

2
g
Cholesterol

135
mg
45
%
Sodium

141
mg
6
%
Potassium

133
mg
4
%
Carbohydrates

3
g
1
%
Fiber

1
g
4
%
Sugar

1
g
1
%
Protein

7
g
14
%
Vitamin A

2021
IU
40
%
Vitamin C

9
mg
11
%
Calcium

60
mg
6
%
Iron

1
mg
6
%
Net Carbohydrates

3
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition