BodyByBree Sweet Potato Breakfast Casserole

BodyByBree Sweet Potato Breakfast Casserole 

Macros based on 6 Servings: C18 F14 P35.5
Macros based on 6 Servings: C13.5 F11 P27

Serves 6-8

Ingredients: 

• 18 oz (2 large) peeled raw Sweet Potato (the orange kind)
• 16 oz raw Jennie-O Mild Lean Turkey Sausage
• 8 tablespoons (120g ) El Paso Diced Green Chilies 
• 2 cups (240 g) Shredded Reduced Fat Mexican Style Blend Cheese (Kroger) (Or any cheese that is close to F5g P7g per 1/4 C)
• 2 cups (480g) Unsweetened Vanilla Almond Milk  
• 10 oz (1+1/8 C) 100% Egg Whites 
• 2 full Eggs
• 1 tsp (8 g) salt
• 1/2 tsp (2 g) paprika
• 1 tsp (2 g) oregano
• 1/2 tsp (1 g) black pepper
• 1/4 teaspoon (1 g)garlic powder
• 1/4 teaspoon dry mustard. 

Directions:

1. Heat oven to 375
2. Line a casserole dish with tin foil and spray with non stick spray
3. Peel sweet potatoes and either shred, or slice into thin pieces (I used my ribbon setting on my spiralizer) 
4. Place potatoes in the lined casserole dish evenly and sprinkle with salt
5. Place in oven for 15 mins
6. While potatoes are cooking, pan fry the sausage 
7. Place cooked sausage, green chilis and cheese evenly on top of the cooked potatoes
8. Mix all remaining ingredients together in a bowl and pour on top of potatoes 
9. Cook uncovered for 40 mins or until center of eggs is cooked all the way through
10. Serves 6-8 (one serving based on a 6 serving is about 10.5 oz, based on an 8 serving 7.5oz)