Southwestern Sweet Potato Breakfast Bake

By Ron J. from Greenville County Schools, Stone Academy, South Carolina.


Warm but subtle Soutwestern overtones accentuate this breakfast casserole featuring sweet potatoes packed with vitimin A.

Nutrition Facts

Serving size: 1/50th

From Fat27.4%
From Saturated Fat8%
From Sugar12%


Ingredient 6 servings 50 servings
Eggs8 oz64 oz
Low Fat Milk2 oz2 Cups
Low Fat Cottage Cheese1/2 cup4 Cups
Low Fat Cheddar1/4 cup2 cups
Salsa1/2 cup4 cups
Saltdash2 tsp
pepperdash1 tsp
Chili Powder1/8 tsp3 Tbsp
Cumindash1 tbsp
Garlic Powderdash2 tsp
Sweet Potatoes, Canned Chopped1.6 cups13 cups
Low Fat Turkety Sausage, cooked2 oz16 oz


1) Mix all ingredients.

2) Spray 2 each 2 inch hotel pan with buttermist and add half of the mix to each pan.

3) Bake at 350 degrees until custard has set and casserole is at least 155 degrees.

4) Cut 25 portions per pan