BRUSSELS SPROUT & SWEET POTATO EGG BAKE

October 12, 2017

A recent development in bacon preparation has made me much happier cooking breakfasts. It started with realizing that so often (almost always) I fry bacon in full slices to then crumble it into something like an egg bake or mac & cheese. OKAY SO GET THIS, now I just cut it into bite size pieces when it is raw and toss it all in a big skillet over medium. Stir frequently and drain the fat once when it accumulates and it will crisp up just the same. I fit a whole pound of bacon in my 12 inch skillet. This takes much less pan space and time than doing full slices (which I would have to do in batches).

One more thing, sometimes I substitute coconut milk for the milk in this recipe and it is great. If I want it to be grain free and dairy free then I skip the white cheddar.

BRUSSELS SPROUT & SWEET POTATO EGG BAKE copyBRUSSELS SPROUT & SWEET POTATO EGG BAKE
Serves 5 to 6

2 sweet potatoes, peeled
1 teaspoon olive oil
2 cup brussels sprouts, quartered
1 red onion, sliced thinly
1 pound bacon, cooked and crumbled (optional)
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup white cheddar, shredded
3 green onions, sliced

Preheat oven to 400 degrees. Slice sweet potatoes into 1/4 inch rounds. Place in the base of a greased 9×13 baking dish. Drizzle with olive oil and toss to coat. Arrange in an even layer in the base of the baking dish. Roast for 10 minutes. Remove pan and spread brussels sprouts across the sweet potato. Roast for another 20 minutes. Meanwhile, whisk together eggs with milk, salt, pepper, and garlic powder. Stir in white cheddar, red onion, and bacon (optional). Pour egg mixture over sweet potatoes and brussels. Sprinkle green onions over top. Bake for 30 minutes.

BRUSSELS SPROUT & SWEET POTATO EGG BAKE
 
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Ingredients
  • 2 sweet potatoes, peeled
  • 1 teaspoon olive oil
  • 2 cup brussels sprouts, quartered
  • 1 red onion, sliced thinly
  • 1 pound bacon, cooked and crumbled (optional)
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 cup white cheddar, shredded
  • 3 green onions, sliced
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice sweet potatoes into ¼ inch rounds. Place in the base of a greased 9x13 baking dish. Drizzle with olive oil and toss to coat. Arrange in an even layer in the base of the baking dish. Roast for 10 minutes.
  3. Remove pan and spread brussels sprouts across the sweet potato. Roast for another 20 minutes.
  4. Meanwhile, whisk together eggs with milk, salt, pepper, and garlic powder. Stir in white cheddar and pour over sweet potatoes and brussels.
  5. Sprinkle green onions over top.
  6. Bake for 30 minutes.

Adapted from Paleo Running Mama.

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Copyright © Rachel Schultz 2017