High-Protein Bacon and Cheddar Egg Casserole

• 94
  16 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 87
  12 oz cheddar cheese, shredded

  Medium Cheddar87$5.99Buy from Rumiano Cheese
• 87
  2 cups sweet potato hash

  Sweet Potato Hash - Organic87$6.25Buy from FarmFreshXpress - Local Food to Your Doorstep
• 93
  1/2 cup skim milk

  Raw A2 Skim Milk93$6.19Buy from Nourish Food Club
• 92
  1 tbsp butter

  Organic Butter92$11.99Buy from Re-Up Refills
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1/2 tsp salt
• 1/4 tsp black pepper

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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

   Melt the butter in a large skillet set over medium heat, then add the sweet potato hash and sauté 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 two-thirds of the shredded cheddar cheese over the potatoes.

5. 5

   Pour the whisked egg mixture evenly over the sweet potatoes 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.