• 500g sweet potato
  • 500g low-carb white potato
  • 150g bacon – fat cut off and cooked
  • 500g chicken breast – diced and cooked
  • 1 cup of skim milk
  • 2 whole eggs
  • 1 salt reduced chicken or vegetable stock cube
  • 1 cup of high protein cheese or low-fat mozzarella
  • salt and pepper


  1. Preheat oven to 190°C  (374°F). Spray a casserole dish with olive-oil cooking spray.
  2. Place half of the sliced potatoes into the dish, overlapping slightly. Season with salt and pepper.
  3. Sprinkle the cooked bacon and diced chicken on top of the potatoes. Add the other half of the potatoes.
  4. In a small jug wisk the eggs and milk together and dissolve the stock cube in the mixture.
  5. Pour the egg, milk and stock mixture over the potatoes.
  6. Sprinkle the cheese over the top and place into the preheated oven for 60-75mins
  7. Allow to cool for approximately 15mins before serving

Serves: 6 large serves or can be 8 smaller serves
Calories per serve: 298 (large serving)
Macros per serve: 31P/6F/27C