NUTRITION

SERVINGS

INGREDIENTS

2 slices Turkey Bacon

2 Whole Eggs

3 Egg Whites

1 medium Sweet Potato

1/2 Red Bell Pepper

1/4 Yellow Onion

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Smoked Paprika)

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into small cubes.

• 2

  On a baking sheet, toss the sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Spread them out in an even layer.

• 3

  Roast the sweet potatoes in the preheated oven for about 20-25 minutes, stirring once halfway through, until tender and slightly crispy on the edges.

• 4

  While the sweet potatoes are roasting, dice the red bell pepper and yellow onion.

• 5

  In a skillet over medium heat, cook the turkey bacon until crispy. Remove and set aside, leaving a bit of bacon fat in the pan if available.

• 6

  Add the diced red bell pepper and onion to the skillet and sauté until soft, about 3-4 minutes.

• 7

  Beat the eggs and egg whites together in a bowl. Pour the mixture into the skillet with the sautéed vegetables.

• 8

  Allow the eggs to set slightly, then gently scramble with the vegetables, cooking until just set but still moist.

• 9

  Chop the crispy bacon and fold it into the egg mixture.

• 10

  Once the sweet potatoes are roasted, gently fold them into the hash. Taste and adjust seasonings as necessary.

• 11

  Serve warm and enjoy your protein-packed, flavorful hash!