Brunch

Sweet Potato/Egg Casserole 9-21-20 is for Breakfast.

Sweet Potato/Egg Casserole 9-21-20 takes 15 minutes to prepare.

Sweet Potato/Egg Casserole 9-21-20 takes 30 minutes to cook.

Sweet Potato/Egg Casserole 9-21-20 makes 12 servings.

The ingredients for Sweet Potato/Egg Casserole 9-21-20 are:

8 large Egg, fresh, whole, raw
.5 serving 1 Med. Green Bell Pepper
.5 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
2 stalk, large (11"-12" long) Celery, raw
1 tsp Salt
1 tsp Pepper, black
.5 tsp Pepper, red or cayenne
1 tsp Cumin - ground (1 tsp) (by INFORM555)
1 tsp Paprika
8 ounces Chicken Breast (cooked), no skin, roasted

Here is how you make Sweet Potato/Egg Casserole 9-21-20:

Preheat oven to 350 ? Grease a 9X13 casserole dishPeel and cook 4 diced sweet potatoes till they are tender. Once tender, drain the sweet potatoes and mash in the casserole dish, making a layer of sweet potato crust.Mix the remaining ingredients and pour over the sweet potatoes.Bake for 30 minutes or until the middle is firm.Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user CMILLER61.

The nutritional information for Sweet Potato/Egg Casserole 9-21-20 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 76.4

• Total Fat: 3.8 g
• Cholesterol: 135.7 mg
• Sodium: 260.8 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.5 g
• Protein: 8.7 g

The dietary needs meet for Sweet Potato/Egg Casserole 9-21-20 is Gluten Free