What’s better than bacon for breakfast?
Great question! I don’t know. But if you layer it with sweet potatoes, cheese, bread and eggs…it makes deliciousness!
I called Mother Dearest a couple weeks ago, asking her if she knew of any addictive, scrumptious breakfast recipe I could use for work. I was, after all, displaying my domestic diva-ness to all my co-workers. It had to be a winner.
Thankfully, Mother Dearest came through. I’ve made this recipe twice now (I changed it a bit from mi madre’s), and it’s been exactly what I hoped: addictive.
Let’s face it though, what’s not addictive about bacon?
Enjoy! (Sorry there’s no picture!!)
Bacon Sweet Potato Breakfast Casserole
INGREDIENTS
6-8 slices of white or light wheat bread
1 cup (or more) of shredded cheese
1 lb bacon
1/2 sweet potato
10 eggs
1/2 cup milk
Pepper, salt, and a 1/4 packet of ranch dressing seasoning
PREP
Pre-heat the oven to 350 degrees
Cook the bacon until slightly crisp
Cut the crust off the bread
Slice the sweet potato in thin round slices
Whisk the eggs and milk together thoroughly, including the seasoning
INSTRUCTIONS
Layer the pieces of bread into the bottom of a 9×13″ pan so it’s entirely covered
Sprinkle the cheese evenly over the bread
Layer the cooked bacon on top
Layer the sliced sweet potato evenly on top
Pour the whisked eggs evenly over all the layers
Sprinkle more cheese on top (if desired)
Leave it in the fridge overnight
Bake at 350 degrees for one hour the following day
