Brunch

Sweet Potato Egg Bake is for Breakfast.

Sweet Potato Egg Bake takes 30 minutes to prepare.

Sweet Potato Egg Bake takes 60 minutes to cook.

Sweet Potato Egg Bake makes 9 servings.

The ingredients for Sweet Potato Egg Bake are:

105g Tofu, firm
6.5 oz ground Jenni-o turkey sausage
4oz mozerella cheese, skim milk
1.5 C Eggbeater, regular
530 g finely chopped raw sweet potato, raw
Vegetables (may vary depending on preference)
150 g collard greens
150g broccoli
80g spinach
150g onion

Here is how you make Sweet Potato Egg Bake:

Brown ground turkey sauage in skillet into small clumps, not too small, not too big. Chop all vegetables (raw) in food processor. Chop raw sweet potato in food processor (without skin) into a fine chopped size, but not quite minced. Crumble tofu into small pieces. Place ALL ingredients into a large mixing bowl, and mix thoroughly. Try to evenly disperse all material within. Use non-stick spray, and coat a 9x9 pan. Dump everything into it and pat down with spatula. You can bake immediately in the oven uncovered at 355 degF until knife comes out clean. It may take longer than 60 minutes. Makes 9 servings. Serving size 3"x3", nutrition per serving: 177 calories, 7.3g fat, 10.6g tot. carb., 2.7g fiber, 17.8g protein.Number of Servings: 9Recipe submitted by SparkPeople user KELLY_081030.

The nutritional information for Sweet Potato Egg Bake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 177.0

• Total Fat: 7.3 g
• Cholesterol: 28.9 mg
• Sodium: 187.8 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 2.7 g
• Protein: 17.8 g

The dietary needs meet for Sweet Potato Egg Bake is Low Fat