Sweet Potato Egg Bake

12g CARB

Serves 9

Hands On 20 min.

Total 1 hr. 20 min.

• Nonstick cooking spray
• 6 slices lower-sodium, less-fat bacon
• 2 cups sliced fresh cremini or button mushrooms
• 1 cup sliced leek (white part only)
• 1 Tbsp. olive oil
• 2 cups torn fresh spinach
• 3 cups coarsely shredded, peeled sweet potato
• 2 Tbsp. all-purpose flour
• ¾ cup shredded reduced-fat Swiss cheese (3 oz.) or 3 slices reduced-fat Swiss cheese, thinly sliced into shreds
• 4 eggs
• 4 egg whites
• 1¼ cups fat-free milk
• ¼ tsp. salt
• ¼ tsp. black pepper

1. Preheat oven to 350°F. Coat a 2-qt. square baking dish with cooking spray. In a 12-inch nonstick skillet cook bacon over medium until crisp. Drain on paper towels. Crumble bacon.

2. Wipe out skillet. In the same skillet cook mushrooms and leek in hot oil over medium about 6 minutes or until tender, stirring occasionally. Stir in spinach. Cook 2 minutes more or until wilted.

3. In a bowl toss together sweet potato and flour to coat. Arrange in prepared baking dish. Sprinkle with bacon, cooked vegetables, and cheese.

4. In a bowl whisk together the remaining ingredients. Pour over layers in dish. Bake, uncovered, 45 to 50 minutes or until a knife inserted near the center comes out clean.

PER SERVING (¾ cup each) cal 153, fat 7 g (2 g sat. fat), chol 92 mg, sodium 221 mg, carb 12 g (1 g fiber, 4 g sugars), pro 12 g