I’ve recently discovered Jicama. Yes, I’m slow to the game, but if you AREN’T utilizing this magical vegetable, what are you waiting for?? This tasty vegetable comes loaded with fiber, vitamin c, potassium, and other antioxidants. It’s high fiber content makes it’s net carb value very low. Raw it has the crunch of an apple, so it goes great in salads if you need a crunch factor. But when you cook it, that’s when the magic happens: it softens to that of a slightly crunchy hash brown. They make great potato alternatives, the best low-carb french fry substitution I’ve tasted!
I had some jicama left from my Tex-Mex Jicama Sausage Bake the other night, so I decided to try making a “jicama-brown” casserole for breakfast. HOLY JICAMA! It’s delicious.
Prep time: 10 minutes Bake time: 30 minutes
- 1 C. Jicama, diced small
- 6 eggs
- 2 Tbsp. Heavy Whipping Cream
- 1/2 C. Diced Ham
- 3 Slices crumbled Bacon (or 3 Tbsp. Real Bacon Pieces)
- 1/2 C. Cheddar Cheese, Shredded
- 1 tsp. Everything but the Bagel seasoning
- 1 tsp. California Garlic Pepper
- Sea Salt, to taste
1: Pre-heat oven to 375 degrees.
2: Dice Jicama into small pieces and boil in water for 5 minutes to soften. Drain water and place softened jicama in the bottom of a loaf pan.
3: In a bowl, whisk 6 eggs, 2 Tablespoons of Heavy Whipping Cream, and seasonings together. Add the egg mixture on top of the diced Jicama. Add Salt.
4: Add diced ham and crumbled bacon, then top with cheese.
5: Bake 30 minutes @ 375 degrees.
Makes 3 servings.