Paleo Breakfast Casserole

Paleo Breakfast Casserole

12 slices nitrate free bacon sugar free for Whole30
2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4"
1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes
3 cups Brussels sprouts tops removed and either quartered or chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting
1 large onion or 2 small sliced thin
12 eggs
1/3 cup full fat coconut milk
1/2 tsp salt plus to suit your taste
1/4 cup nutritional yeast this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet

  • Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
  • Cut the bacon into 1" pieces and cook in a large heavy skillet, over med/hi heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize your onions*
  • Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
  • etc

  • For Full Instruction:

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