High-Protein Bacon and Cheddar Egg Casserole

• 84
  16 eggs

  Eggs Organic84$7.75Buy from Creme de la Crop
• 73
  12 oz cheddar cheese, shredded

  Medium Cheddar73$14.34Buy from Nourish Food Club
• 91
  2 cups sweet potato hash

  Sweet Potato Hash - Organic91$6.25Buy from FarmFreshXpress - Local Food to Your Doorstep
• 85
  1/2 cup skim milk

  Raw A2 Skim Milk85$6.19Buy from Nourish Food Club
• 77
  1 tbsp butter

  Organic Butter77$11.99Buy from Re-Up Refills
• 92
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder92$13.95Buy from MadeinUSAForever
• 69
  6 slices bacon, chopped

  Bacon69$22.00Buy from StarWalker Organic Farms
• 1/2 tsp saltPantry staple
• 1/4 tsp black pepperPantry staple

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1. 1

   Preheat your oven to 375°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray or a light sheen of melted fat.

2. 2

   Cook the chopped bacon in a large skillet set over medium heat until crisp, about 6 to 8 minutes. Transfer it to a paper towel-lined plate, then melt the butter in the skillet and sauté the sweet potato hash for 6 minutes until tender and lightly browned at the edges.

3. 3

   In a large mixing bowl, briskly whisk the eggs, skim milk, garlic powder, salt, and black pepper for 2 minutes until thoroughly blended and lightly frothy.

4. 4

   Spread the warm sautéed sweet potato hash in an even layer across the bottom of the prepared baking dish, then scatter the cooked bacon and two-thirds of the shredded cheddar cheese over the potatoes.

5. 5

   Pour the whisked egg mixture evenly over the sweet potatoes, bacon, and cheddar cheese, then sprinkle the remaining cheddar cheese evenly across the top.

6. 6

   Bake at 375°F for 25 to 27 minutes until the casserole is puffed, lightly golden across the top, and firmly set in the center.

7. 7

   Remove the casserole from the oven and let it rest for 5 minutes before slicing into 6 generous squares.