Sweet Potato Breakfast Casserole

 Sweet Potato Breakfast Casserole

2 medium sweet potatoes

1 T. olive oil

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. salt

1/4 tsp. freshly ground pepper

8 strips pre-cooked bacon

1 lb. breakfast sausage

1/2 large onion

1 green bell pepper

2 cloves garlic

12 large eggs

1/3 c. milk

Preheat the oven to 400 degrees F.

Peel the sweet potatoes and dice into 1/2 inch cubes.  Toss the diced sweet potato with the olive oil, garlic power, paprika, salt and pepper on a baking sheet.  Place in the oven and cook for 35 - 35 minutes, stirring occasionally.

Peel and dice the onion.  Deseed and dice the green pepper.  Mince the garlic cloves.

Chop the pre-cooked bacon into 1/2  inch pieces.  Cook the breakfast sausage in a large  skillet.  Once it is browned, remove it with a slotted spoon and place in a 9” x 13” baking pan.  Drain off all but 1 tablespoon of the grease in the skillet then sauté the onion and green pepper for 5 minutes.  Add the minced garlic and sauté for 1 more minute.  Transfer this mixture to the baking pan with the sausage.  Add the chopped bacon to the baking pan.

Remove the sweet potato from the oven and add to the baking pan.  Stir all of the ingredients in the baking pan together.

In a mixing bowl, whisk the eggs and milk together.  Pour the egg mixture on top of the meat and vegetables.  Place the baking pan in the oven at 400 degrees and cook for 25 - 30 minutes or until the center is cooked through.  Remove from the oven.  Slice the breakfast casserole into squares and serve immediately.