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Paleo Breakfast Casserole

Paleo & Whole30
Yield: 8 servings

Ingredients:

• 12 slices nitrate free bacon sugar free for Whole30
• 2 large sweet potatoes peeled, sliced into ¼" rounds
• 3 cups Brussels sprouts, tops removed and quartered or chopped
• 2 TBSP melted cooking fat (coconut oil, ghee, or light-flavored olive oil) + sea salt for roasting the sweet potatoes and Brussels sprouts
• 1 large onion, sliced thin
• 12 eggs
• ⅓ cup full fat coconut milk
• ½ tsp salt
• ¼ cup nutritional yeast (this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet)
• ½ tsp garlic powder
• Black pepper

Directions:

1. Preheat oven to 425° F and grease a 9x13" casserole with coconut oil, and line a large baking sheet with parchment paper.
2. Cook bacon in cast iron skillet until crisp.
3. Leave grease in pan.
4. Cut the bacon into 1" pieces.

Roast Sweet Potatoes and Brussels Sprouts

1. Toss the sweet potato with oil and sea salt and place on the bottom of casserole dish.
2. Toss Brussels sprouts in oil and place on the parchment lined baking sheet in a single layer.
3. Place the casserole dish and baking sheet in oven.
4. Bake Brussels sprouts about 20 minutes.
5. Bake sweet potatoes 30 minutes.
6. Heat the cast iron skillet with bacon grease and add onions and salt. Cook about 25 minutes.
7. Whisk eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.

Assembly

1. Lower oven to 400° F.
2. Layer Brussels sprouts over sweet potatoes in the casserole dish.
3. Layer onions.
4. Layer bacon.
5. Pour egg mixture over the casserole.
6. Can be frozen and baked later.
7. Bake about 25 minutes until the center is just set and edges begin to turn light brown.