Ingredients
- 12 slices nitrate free bacon sugar for Whole30
- 2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4″
- 1 tbsp melted cooking fat and sea salt
- 3 cups brussels sprouts, tops removed and either quartered or chopped
- 1 large onion, sliced
- 12 eggs
- 1/3 cup full fat coconut milk
- 1/2 tsp salt to taste
- 1/4 cup nutritional yeast, for cheesy flavor, or use parmesan
- 1/2 tsp garlic powder
- black pepper, to taste
Directions:
- Preheat oven to 425 degrees and grease a 9×13 casserole dish with coconut oil and line a baking dish with parchment paper.
- Cut bacon into 1″ pieces and cook in a large skillet over med-high heat. Reserve 3-4 tbsp bacon fat to caramelize onions.
- Toss sweet potato rounds with cooking fat of choice and sea salt, to taste. Arrange over the bottom of your casserole dish.
- Do the same with the brussels sprouts, arranging them on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in oven to roast. Roast sweet potatoes for about 30 minutes and brussels sprouts for about 20 minutes.
- Cook onions in the reserved bacon fat.
- While onions are caramelizing, whisk together the eggs, coconut milk, yeast (or parmesan), salt, pepper, and garlic powder.
- Lower the oven heat to 400 degrees, then layer your roasted brussels sprouts over your sweet potato rounds. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts. Follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
- Bake in the oven for about 25 minutes.