Sweet Potato Super Scrumptious Hashbrown Breakfast Bake

 

 

 

Sweet Potatoes are highly nutritious and so versatile.

They’re a tasty addition in just about anything
from stews, soups, as fries, grilled with other vegetables to go in wraps,
and baked goods like sweet potato pie, oh my!!

I am very sensitive to nightshade vegetables like white potatoes for instance,  but sweet potatoes are actually not considered a nightshade and therefore pose no problems for anyone who is night shade sensitive. This makes me happy because they are sooo yummy 🙂
They are an excellent source of vitamin A (Beta-carotene) and are high in vitamin B6 and a good source of vitamin C, potassium and magnesium too.
Another wonderful thing for people needing to watch their  blood sugars or sugar intake  is that sweet potatoes do not cause the  blood sugar spikes that contribute to fatigue and weight gain . Their natural sugars are released slowly into the bloodstream making sure you get a balanced and regular source of energy.

This delicious breakfast bake is sure to be a real palate pleaser. The sweet potato crust goes so well here in this recipe. So here’s to a great way to start your morning.
Bon Appetit!!!

Sweet Potato Super Scrumptious Hash brown Breakfast Bake

Ingredients for crust:
3- medium  size sweet potatoes (grated)
1/4- cup melted  organic coconut oil
1/2 -tsp. REAL  salt

 

Instructions for crust:
Mix all ingredients together in a mixing bowl thoroughly.
Pat down in a lightly oiled 13×9 inch glass casserole pan. Go up the sides slightly with the hash brown potatoes.
Bake at 375 degrees for about 15 -20 minutes.
Take out and cool for about 15 minutes. While it is cooling start on the filling. (recipe below)

Ingredients for filling:
8-  organic eggs
1  1/2-cups chopped  organic fresh spinach
1/2- cup  organic coconut milk (or cow’s milk if no dairy sensitivities)
1/2-tsp.  organic garlic powder or granules
1-tsp.  organic onion powder
1/2- tsp. REAL salt plus a few dashes  organic pepper
1/4-cup diced organic bell pepper
optional:  1-cup chopped cooked bacon (nitrate free)

Instructions for filling:
Beat the eggs in mixing bowl. Next add in the organic  milk and seasonings .
Add the chopped spinach, diced pepper and optional bacon .
Mix all ingredients together very well. Pour into the crust .
Bake at 350 degrees for 25-30 minutes or until eggs are just springy to the touch and outer edges are slightly golden.
Let cool for 10 minutes and serve immediately.
Serves 6

Enjoy!!!!!

 

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