Sweet Potato Egg Bake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 177.0
  • Total Fat: 7.3 g
  • Cholesterol: 28.9 mg
  • Sodium: 187.8 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 17.8 g

View full nutritional breakdown of Sweet Potato Egg Bake calories by ingredient


Introduction

Took a country egg bake and made a lot of substitutions, making this version a healthier, lower fat, higher fiber, and greatly reduced calorie item. I added a few "extra" to give it more body. Took a country egg bake and made a lot of substitutions, making this version a healthier, lower fat, higher fiber, and greatly reduced calorie item. I added a few "extra" to give it more body.
Number of Servings: 9

Ingredients

    105g Tofu, firm
    6.5 oz ground Jenni-o turkey sausage
    4oz mozerella cheese, skim milk
    1.5 C Eggbeater, regular
    530 g finely chopped raw sweet potato, raw
    Vegetables (may vary depending on preference)
    150 g collard greens
    150g broccoli
    80g spinach
    150g onion

Directions

Brown ground turkey sauage in skillet into small clumps, not too small, not too big. Chop all vegetables (raw) in food processor. Chop raw sweet potato in food processor (without skin) into a fine chopped size, but not quite minced. Crumble tofu into small pieces. Place ALL ingredients into a large mixing bowl, and mix thoroughly. Try to evenly disperse all material within. Use non-stick spray, and coat a 9x9 pan. Dump everything into it and pat down with spatula. You can bake immediately in the oven uncovered at 355 degF until knife comes out clean. It may take longer than 60 minutes. Makes 9 servings. Serving size 3"x3", nutrition per serving: 177 calories, 7.3g fat, 10.6g tot. carb., 2.7g fiber, 17.8g protein.

Number of Servings: 9

Recipe submitted by SparkPeople user KELLY_081030.