Shepherd’s Breakfast Pie Recipe

Posted by Lacey Byrd on


Shepherd’s Breakfast Pie

Ready in 30 minutes

Serves 6 people

Per Serving:

Calories: 300

Protein: 33

Carbs: 17

Fat:  6

Ingredients

  • 3/4 pound turkey bacon strips, finely chopped
  • 1 medium onion, chopped
  • 3 cups shredded sweet potatoes
  • 4 large eggs
  • 2 cup egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • ½  cup shredded Daiya Vegan Cheese

Preparation

  1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
  2. Stir in sweet potatoes. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well and pour the egg whites over top. Sprinkle with salt and pepper.
  3. Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Tips

Can add in additional toppings for flavor such as bell peppers, zucchini, mushrooms, tomatoes, etc.

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