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!

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.