Crispy Sweet Potato Puffs, any vegetables, eggs and shredded che

Check out this easy breakfast casserole recipe that uses Crispy Sweet Potato Puffs, any vegetables, eggs and shredded cheese . I like to keep these fries on hand for easy meals especially for busy weeknights or travel-hectic weeks. They are great on their own, or layered in this casserole that you can enjoy any time of day. INGREDIENTS 1 (15-ounce) bags Alexia® Crispy Sweet Potato Puffs 2 cups chopped bell peppers 1 zucchini, finely chopped ½ red onion, finely chopped 4 ounces mushrooms, finely chopped 12 eggs 2 tablespoons heavy cream ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon oregano 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese INSTRUCTIONS Preheat your oven to 425°F. Grease a 9x13-inch baking dish and set it aside. Layer the Alexia® Crispy Sweet Potato Puffs in the baking dish and add the chopped red, yellow, and green peppers, zucchini, red onion, and mushrooms on top. In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder and oregano. Pour the egg mixture evenly over the layers in the baking dish. Sprinkle the cheddar cheese, mozzarella cheese and cilantro on top. Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are set, and the top is golden and bubbly. If you cut into it and it’s still watery, you can return to the oven for another 5 minutes. Remove from the oven and let it cool for a few minutes before slicing and serving.

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% Daily Values based on a 2,000 calorie diet