Breakfast Casserole with Sweet Potatoes
1 Pound frozen sweet potato crisp bite size puffs (tater tots)
1 (6-ounce) Package Canadian bacon, diced
1 Onion, chopped
1 Green bell pepper, cored and chopped
1 ¼ Cups shredded reduced-fat sharp Cheddar cheese
3 Egg whites
½ Cup skim milk
Salt and pepper to taste
Use 3-6-quart slow cooker, insert plastic liner if desired. Depending on size of slow cooker, layer tater tots, Canadian bacon, green pepper and cheese, two or three times. In bowl, whisk together eggs and milk. Season to taste. Pour egg mixture over layers in slow cooker. Cover and cook on LOW 5-8 hours or until egg mixture is set.
Tip: For vegetarian option, omit Canadian bacon. If desired, when done, you can sprinkle more cheese on top.
Recipe by: Holly Clegg.