Real Recipes From Real Home Cooks ®

my sweet potato & egg casserole w/blue corn chips

(2 ratings)
Recipe by
Norma DeRemer
York, PA

My neighbor called me over for breakfast yesterday and what a surprize I had when I saw what she made for me. She is a nurse and also watching her weight. what a delicious dish this is. She told me that it has only 5 grams of fat with 237 calories.You wouldn't know it by the taste. I took her recipe home with me and made it for my sweetheart. He loved it. Sure hope all these recipes helpe me in loosing my weight. Will just have to wait and see. I must keep in mind, SMALL PORTIONS!! Omit the chips and it is only 122 calories per serving.

(2 ratings)
yield 4 serving(s)

Ingredients For my sweet potato & egg casserole w/blue corn chips

  • nonstick cooking spray
  • 1 md
    sweet potato
  • 1 1/2 tsp
    light extra virgin oil
  • 1 md
    red onion, cut into small dice
  • salt and pepper to taste
  • 1
    garlic clove, minced
  • 2 c
    liquid egg stubstitute
  • 1 Tbsp
    fresh basil, chopped
  • 4 oz
    baked blue corn chips (optional)

How To Make my sweet potato & egg casserole w/blue corn chips

  • 1
    Preheat your oven to 475
  • 2
    Spray an 8 X 8 X 2 inch baking dish with cooking spray and set aside.
  • 3
    Prick the skin of the sweet potato with a fork and wrap in a paper towel and microwave on high until it is soft and tender, about 5 to 8 minutes. Check for softness and return to microwave if needed.
  • 4
    Remove sweet potato from microwave and allow to cool.
  • 5
    Meanwhile, heat a large nonstick sauce pan over medium high heat. When hot, add the olive oil to the pan.
  • 6
    Add the onions and cook until the onions begin to soften, about 5 minutes.
  • 7
    Season with salt and pepper to taste and add the garlic and cook another 2 minutes.
  • 8
    Remove from stove and set aside.
  • 9
    In a small bowl, add the egg substitute and season with salt and pepper to taste and set aside.
  • 10
    Remove the skin of the sweet potato and slice it crosswise into 1/2 inch thick slices.
  • 11
    Layer the potatoes into the bottom of the prepared baking dish and evenly spread the onions on top.
  • 12
    Pour the egg substitute into the dish and scatter the basil on top.
  • 13
    Place the dish in the oven and bake until the eggs are completely set, about 15 to 18 minutes.
  • 14
    Remove from oven and serve with baked blue corn chips.

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