Sweet potatoes, bacon, eggs and coconut milk make this a savory breakfast for the family! As eggs are becoming more plentiful with the longer days (egg laying rate is based on several factors, one of them being the amount of daylight) we are having breakfast for dinner regularly. I like to make this ahead and refrigerate or freeze. You can sub out the real meat for a vegetarian-based option if you are avoiding meat.
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
Fresh basil for garnish
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.
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.
Caramelize the onions over medium low heat in the bacon pan, cooking for about 25 minutes.
While onions are cooking, whisk together eggs, coconut milk, nutritional yeast, garlic powder, salt and pepper.
Preheat oven to 400 F, on top of the sweet potatoes, layer caramelized onions, then bacon, then egg mixture. Optional: top with a handful of shredded cheese.
Cook for about 25 minutes or until edges begin to brown and center is set. Top with chopped fresh basil. 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.
Comments