Bacon, Sweet Potato and Brussels Sprouts Breakfast Casserole
- 12 slices Coleman Natural bacon
- 2 large sweet potatoes peeled and sliced into small 1/4 inch cubes
- 1 tablespoon melted coconut oil
- 3 cups Brussels sprouts tops removed and quartered
- 1 large onion, diced
- 10 eggs
- 1 cup unsweetened coconut milk
- 1/4 cup nutritional yeast (or grated Parmesan cheese)
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Preheat your oven to 400º F and line a rimmed baking sheet with parchment paper.
In a large, cast-iron or other oven-safe skillet, cook bacon over medium heat until evenly browned and fully cooked. Set aside on paper towels to drain and cool. Remove all but 3-4 tablespoons of bacon fat from pan and set aside until you are ready to caramelize the onions.
Place Brussels sprouts and sweet potatoes in a large mixing bowl. Add melted coconut oil and salt and toss until vegetables are well coated.
Arrange the Brussels sprouts on the parchment lined baking sheet in a single layer.
Roast vegetables in the oven, turning occasionally, for 30 minutes or until tender and slightly browned. Remove from oven and set aside.
Meanwhile, heat the skillet you cooked your bacon in over medium heat and add the onions, tossing with the reserved bacon fat. Add a pinch of salt and cook the onions until very tender and caramelized, about 25 minutes. Remove from heat and set aside.
Chop cooled bacon into 1” pieces.
In a large bowl, whisk together the eggs, coconut milk, nutritional yeast (or Parmesan if using), garlic salt and pepper.
Place the roasted vegetables on top of caramelized onions in skillet, then top with the cooked bacon. Then pour the whisked egg mixture over all of the ingredients to cover.
Bake in the oven for about 25-30 minutes until the center is just set and edges begin to turn light brown. Serve immediately.