Sweet Potato & Bacon Breakfast Casserole

Breakfast Casserole 2.jpg

This AIP reintro is a simple make-ahead for those busy weeks like this one has been! Delicious and hearty, this usually ends up being breakfast AND dinner around here 😇.  Parsley or even fresh basil would be a great swap the cilantro for a little something different!

•1 large sweet potato, grated
•8 eggs, cage-free and grass-fed
•1/2 cup coconut milk
•3/4cup dairy free cheese (optional)
•3 green onions, finely diced
•6 strips uncured bacon, cooked and crumbled
•1 1/2 tsp sea salt, divided
•2 tsp garlic powder, divided
•1 tsp onion powder

  1. Preheat oven to 350.
  2. Season the sweet potatoes with 1 tsp sea salt, 1 tsp garlic and the onion powder.
  3. Lightly grease a cookie sheet with the coconut oil, and spread the potatoes out across it.
  4. Bake the sweet potatoes for approx 15-18 minutes, or until they are tender and begin to crisp.
  5. When ready, remove from oven and transfer to a 9” baking dish
  6. In a large bowl, whisk the eggs, coconut milk and remaining seasonings together.
  7. Fold in the onion, bacon and cheese if you are using it.
  8. Pour the egg mixture over the potatoes.
  9. Transfer skillet to the oven and cook for approx 35 minutes, until the middle has "fluffed" (the fluff will go down a bit after cooking).