Healthy Sweet Potato And Bacon Breakfast Casserole Recipes

HEALTHY SWEET POTATO AND BACON BREAKFAST CASSEROLE

Healthy Sweet Potato and Bacon Breakfast Casserole image

This casserole is a way to have healthy fats and delicious veggies without all the bad stuff. There is a punch of flavor in this and you can even package individually to eat throughout the week. One of my favorite go-to recipes. Top with cheese if desired.

Provided by The Noshologist

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h11m

Yield 10

Number Of Ingredients 9

Ingredients

1 teaspoon butter
6 slices bacon
1 large sweet potato, cubed
1 cup chopped broccoli
¼ yellow onion, chopped
2 cloves garlic, minced, or more to taste
2 cups fresh spinach
salt and ground black pepper to taste
6 eggs, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 10.9 g, Cholesterol 105.3 mg, Fat 5.4 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 1.8 g, Sodium 215.3 mg, Sugar 2.5 g

SWEET POTATO CASSEROLE WITH BACON CRUMBLE

Sweet Potato Casserole with Bacon Crumble image

Sweet potato puree buddies up with bacon and pecans for a sweet and savory casserole with a crumbly topping.

Provided by Food Network Kitchen

Time 2h15m

Yield 6-8

Number Of Ingredients 14

Ingredients

3 pounds sweet potatoes
4 tablespoons unsalted butter
1 sprig fresh rosemary, broken in half
1/4 cup heavy cream
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1 large egg, beaten
Kosher salt and freshly ground black pepper
2 slices thick-cut bacon, cut into 1/4-inch pieces
2/3 cup all-purpose flour
1/4 cup chopped pecans
3 tablespoons light brown sugar
Kosher salt
2 tablespoons unsalted butter, at room temperature, cut into small pieces

Steps:

Preheat the oven to 375 degrees F.
For the sweet potatoes: Line a baking sheet with foil. Line an 8-inch square baking dish with foil.
Prick the sweet potatoes all over, put them on the prepared baking sheet and roast until soft, 1 hour to 1 hour 15 minutes. Let cool slightly.
Put the butter and rosemary in a small saucepan over medium heat and cook until the butter starts to brown. Remove from the heat and discard the rosemary. Scoop the sweet potato flesh out of the skins and into a food processor. Add the butter, heavy cream, sugar, cinnamon, egg, 1 teaspoon salt and 1/4 teaspoon pepper and process until smooth.
Spread the sweet potato mixture in the prepared 8-inch baking dish.
For the crumble: Put the bacon in a medium skillet over medium heat and cook until crisp, about 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the fat. Whisk together the flour, pecans, sugar and a pinch of salt in a medium bowl. Using your fingers, rub the butter and 2 tablespoons bacon fat into the flour mixture until coarse crumbs form. Add the bacon and toss to combine. Sprinkle the crumble over the sweet potato mixture.
Bake until lightly browned and hot throughout, about 30 minutes.

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