This layered dish is a favorite among members of our weight loss centers. It’s so hearty, filling and tasty, it can easily be classified as comfort food—but the low carb kind, of course. The high protein content will fill you up for hours and promotes lean muscle mass. This is crucial when you’re trying to lose weight, as the more lean muscle you have, the more calories you burn on a daily basis.
The eggs provide your body with lean, complete protein, which means they contain all nine essential amino acids. Eggs are an excellent source of selenium, iron, copper, zinc and vitamins B6, B12 and D. The turkey bacon is another good source of protein—just make sure to use lean. The veggies in this recipe are also key to its nutrient and antioxidant content. The sweet potatoes are packed with fiber and beta-carotene and are a good source of copper, manganese, niacin, potassium and vitamins B1, B2, B6 and C. The bell peppers are also loaded with fiber, antioxidants and nutrients such as lycopene, folate, niacin, pantothenic acid and vitamins A, B2, B6, C and E.
This recipe is delicious day or night and the perfect, filling meal for the entire family. Visit this link for information about working with one of our weight loss centers in Southern California.
8 large eggs
1 cup lean turkey bacon, chopped
1/3 cup scallions, diced
½ lb white sweet potatoes, shredded
1 small sweet potato, sliced
1 red bell pepper, diced
1 green or yellow bell pepper, diced
1/2 cup coconut milk
1/2 teaspoon dry mustard
Fresh parsley for garnish
Kosher sea salt and freshly ground black pepper to taste
Lightly grease a slow cooker with shortening or butter. Over medium high heat, saute the bacon and scallions in a skillet for about 10 minutes. When the bacon mixture is done, pack the shredded sweet potatoes in the bottom of the slow cooker. Add the bacon, scallions and bell peppers on top.
Combine the eggs, coconut milk and dry mustard together in a bowl. Whisk until combined well. Pour into the slow cooker over the sweet potato mixture. Add the sliced sweet potato over the top. Season with Kosher sea salt and freshly ground black pepper to taste. Cook on low heat for up to eight hours. Garnish with fresh parsley and serve warm.
Makes four servings.