Breakfast Casserole

Sweet potatoes, bacon, eggs and coconut milk make this a savory breakfast for the family! I like to make this ahead and refrigerate or freeze since it takes a bit of work to make. It is SO worth it though! I made one yesterday for Christmas breakfast so I can enjoy the morning AND a good breakfast for the family without having to hustle in the kitchen.

Ingredients:

• 12 slices nitrate free, sugar free bacon

• 2 large sweet potatoes, sliced in thin rounds

• 1 large onion sliced thinly

• 12 eggs

• 1/3 cup HT Trader's coconut milk

• 1/2 tsp salt

• 1/4 cup nutritional yeast

• 1/2 tsp garlic powder

• black pepper to taste

• Olive Oil

1. In a greased casserole dish, layer the sweet potatoes to cover the bottom, drizzle with olive oil and a few dashes of salt. Bake at 425 F for about 30 minutes.

2. Cut bacon into 1" pieces and cook in a heavy skillet until crisp. Remove with a slotted spoon, but reserve some of the bacon grease in the skillet for the onions.

3. Caramelize the onions over medium low heat in the bacon pan, cooking for about 25 minutes.

4. While onions are cooking, whisk together eggs, coconut milk, nutritional yeast, garlic powder, salt and pepper.

5. Preheat oven to 400 F, on top of the sweet potatoes, layer caramelized onions, then bacon, then egg mixture.

6. Cook for about 25 minutes or until edges begin to brown and center is set. Allow to cool before enjoying!

*If you are making this ahead, freeze before the last step. Allow to thaw before cooking and adjust cooking times as needed.

*Sometimes I add a layer of spinach under the bacon to add some greens.