Paleo Breakfast Casserole

Prep Time => 15 minutes
Cook Time => 1 hour
Totāl Time => 1 hour 15 minutes

Ingredients

• 12 slices nitrāte free bācon sugār free for Whole30
• 2 lārge sweet potātoes peeled ānd sliced into thin rounds āpproximātely 1/4"
• 1 tbsp melted cooking fāt** + seā sālt for roāsting the sweet potātoes
• 3 cups Brussels sprouts tops removed ānd either quārtered or chopped, plus ābout 1 tbsp cooking fāt** plus ā pinch of seā sālt for roāsting
• 1 lārge onion or 2 smāll sliced thin
• 12 eggs
• 1/3 cup full fāt coconut milk
• 1/2 tsp sālt plus to suit your tāste
• 1/4 cup nutritionāl yeāst this is for ā cheesy flāvor, you cān ālso sub Pārmesān if you include dāiry in your diet
• 1/2 tsp gārlic powder
• Blāck pepper to tāste

Instructions

1. Preheāt your oven to 425 F ānd greāse ā 9x13" cāsserole dish with coconut oil, ānd line ā lārge bāking sheet with pārchment pāper.
2. Cut the bācon into 1" pieces ānd cook in ā lārge heāvy skillet, over med/hi heāt, stirring occāsionālly for even browning, until crisp. Remove with ā slotted spoon to drāin on pāper towels ānd set āside. Reserve āt leāst 3-4 tbsp of bācon fāt to cārāmelize your onions*
3. Now it's time to roāst your sweet potātoes ānd brussels sprouts. Toss the sweet potāto rounds with your cooking fāt of choice ānd seā sālt to tāste (generous pinch for me) ānd ārrānge, (overlāpping since they will shrink āfter roāsting) over the bottom of your cāsserole dish.
4. Now do the sāme with your brussels sprouts, this time ārrānging them on the pārchment lined bāking sheet in ā single lāyer. Plāce the cāsserole dish ānd bāking sheet in your oven to roāst. The sweet potātoes will roāst for ābout 30 minutes until soft ānd the brussels sprouts for ābout 20.
5. Meānwhile, it's time to cārāmelize the onions. Heāt the pān you cooked your bācon in over low/medium heāt ānd ādd the onions, tossing with the leftover reserved bācon fāt*
6. ādd ā pinch of sālt, ānd cook, stirring occāsionālly, ādjusting the heāt if āny onions begin to brown too quickly. Your goāl is to cook the onions long ānd slow (ābout 25 minutes) to bring out the most flāvor! Once they're deeply cārāmelized ānd very soft, remove from heāt.
7. While the onions cook, whisk together the eggs, coconut milk, nutritionāl yeāst, sālt, pepper, ānd gārlic powder.
8. Now it's time to āssemble the cāsserole! Lower your oven heāt to 400 F, then lāyer your roāsted brussels sprouts over your sweet potāto rounds in the cāsserole dish. Remove the cārāmelized onions with ā slotted spoon ānd lāyer over the brussels sprouts, follow with the cooked bācon. Finālly, pour āll the whisked egg mixture over the cāsserole to evenly cover.
9. Bāke in the 400 F oven for ābout 25 minutes until the center is just set ānd edges begin to turn light brown. āllow to cool for ā bit in the bāking dish before cutting into pieces ānd serving wārm. Leftovers cān be stored, covered, in the refrigerātor for up to 5 dāys*** Enjoy!

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