Beef Bacon and Sweet Potato Brunch Casserole
Submitted by: Stacy and Matt
Servings: 8 or more
Ingredients:
1 Tbsp coconut oil
1 medium sweet potato, peeled and sliced into 1/8″ thin rounds
1/4 tsp salt
8 eggs
1/2 tsp herbs de provence (or your favorite dry herbs)
1/2 C carrots, peeled and shredded
1/2 C zucchini, peeled and shredded
3/4 lbs sliced sugar-free nitrate-free beef bacon
Instructions:
♥ Grease 13×5″ glass dish thoroughly with coconut oil
♥ Lay out the sweet potatoes in a single layer, overlapping so that a crust can be formed by sealing out the egg (it’s OK if egg leak under) and set aside
♥ Whisk together eggs, seasoning, carrots and zucchini until frothy with air bubbles
♥ Pour eggs over sweet potatoes
♥ Gently lay strips of beef bacon in an overlapping pattern over the uncooked egg mixture
Bake at 400 degrees for 30 minutes
Notes: This is a perfect make-ahead dish to bring to a morning brunch. Let your kids do almost all the work (♥), too!
