If you are looking to shake up your breakfast meal prep routine this is recipe is a dream come true. Bake ahead and portion out for the week ahead.
Prep Time: 15 min
Cook Time: 1 hour
12 slices nitrate free bacon
2 large sweet potatoes peeled and sliced into thin rounds (approx ¼”)
1 tbsp melted coconut oil
3 cups Brussels sprouts, tops removed and either quartered or chopped, plus about 1 tbsp melted coconut oil and a pinch of sea salt for roasting
1 large onion thinly sliced
⅓ cup full fat coconut milk (canned)
½ tsp salt plus to suit your taste
¼ cup parmesan cheese (can sub nutritional yeast if dairy free)
½ tsp garlic powder
Black pepper to taste
Preheat your oven to 425 F and grease a 9×13″ casserole dish with coconut oil, and line a large baking sheet with parchment paper.
Cut the bacon into 1″ pieces and cook in a large heavy skillet, over med/hi heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 1-2 tbsp of bacon fat to caramelize your onions (or use coconut oil).
To roast your sweet potatoes and brussels sprouts: Toss the sweet potato rounds with your melted coconut oil and sea salt to taste and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
Now do the same with your brussels sprouts, this time arranging them on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat or coconut oil.
Add a pinch of salt, and cook, stirring occasionally. Your goal is to cook the onions long and slow (about 25 minutes) to bring out the most flavor! Once they’re deeply caramelized and very soft, remove from heat.
While the onions cook, whisk together the eggs, coconut milk, parmesan, salt, pepper, and garlic powder.
Now it’s time to assemble the casserole! Lower your oven heat to 400 F, then layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. 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 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days. Enjoy!