Y'all, I am going to be real and just tell you that this is worth the effort. This recipe is amazingly delicious and I don't know how I've lived without it my entire life. Sounds like I'm exaggerating, huh!?! Try it yourself and see. 😍
12 slices of bacon, nitrate and nitrite free. (If you want to go Whole 30 style, make sure there is no sugar.)
2 large sweet potatoes, peeled and cut into rounds (1/4")
2 tbsp coconut oil, melted. (1 tbsp for potatoes, 1 for brussels)
3 cups Brussel sprouts, quartered or chopped
1 large onion, sliced thin
1/2 cup full fat coconut milk
1/2 tsp + salt (I use Himalayan pink salt)
1/4 cup nutritional yeast
1/2 tap garlic powder
black pepper, to taste
1. Preheat oven to 425. Grease a 9x13 pan with coconut oil and line a baking sheet with parchment paper.
2. Cut bacon into 1" chunks and cook in a large skillet until crisp. (I used a large cast iron). When finished, place on a paper towel to drain. Reserve 3-4 tbsp of bacon grease to use for onions.
3. Toss sweet potatoes, coconut oil and salt to taste. Line the bottom of the 9x13 dish with rounds. They can overlap because they do shrink a little and this will be the "crust" of your casserole.
4. Toss Brussel sprouts in coconut oil and salt to taste. Place in a single layer on the baking sheet.
5. Bake sweet potatoes and Brussels. It took approximately 30 minutes for sweet potatoes and 20 for brussels.
6. While those are baking, start caramelizing the onions in reserved bacon grease. I cooked them on low-medium heat for approximately 25 minutes to bring out the most flavor. I also added a pinch of salt.
7. While all of this is cooking, whisk your eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder together in a separate bowl.
8. Once you've removed your sweet potatoes and Brussel sprouts from the oven, lower the temperature to 400. Layer the brussels on top of the sweet potatoes.
9. Remove onions from grease with a slotted spoon and place over brussels. Top that with your bacon chunks. Finally, pour egg mixture over to cover.
10. Bake at 400 for 25 minutes or until center is set and edges are brown.
I cut the casserole into 8 slices since I usually eat larger portions for breakfast. You can easily make 12 slices and it lasts for 4-5 days in the fridge.