Looks pretty similar to the sheet pan recipe I posted a couple weeks back, but this one has a completely different delicious taste! The only part I clearly did not do was roast diced sweet potato with the brussels. Instead, I opted for just pairing with a baked sweet potato, so I could make sure each meal had enough carbs for my needs. I guess I also used golden delicious apples instead of granny smith, so I'd say that one is up to your preference as well. The recipe below is for 4 servings, so make sure to double, triple, quadruple, etc. the recipe, as needed. If you get into tripling and above, I suggest roasting the brussles and chicken separately to make sure everything gets cooked evenly. This is the kind of recipe that makes your house smell delicious and all of your coworkers ask what that tasty smell is. Not to mention, the meal itself really did turn our tasting amazing. Since I use my trusty Instant Pot so much, these sheet pan recipes have been a great reminder that there are still other easy ways to get meal prep done. This one was a big hit in our house and is definitely worth giving a try! ​
​
Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
Ingredients:

• 4 boneless skinless chicken breasts, — trimmed of excess fat and lightly pounded to a relatively even thickness
• 3 tablespoons extra-virgin olive oil — divided
• 4 cloves garlic — minced
• 2 tablespoons chopped fresh rosemary — divided
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt — divided
• 1/2 teaspoon black pepper — divided
• 4 cups Brussels sprouts — trimmed and halved (quarter if very large), about 1 pound
• 1 large sweet potato — peeled and cut into 1/2-inch cubes
• 1 medium red onion — cut into 3/4-inch pieces
• 1 medium Granny smith apple — peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)

Directions:

1. Preheat the oven to 425 degrees F.
2. Place the chicken breasts in a large Ziploc bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
3. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
4. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.

Original recipe found here

Love a simple sheet pan recipe, especially one with vegetables! I ended up roasting the brussels and chicken separate from each other since I significantly increased both ingredients. The original recipe link below has a feature that allows you to adjust the serving size to your needs, which is what I utilized. Even after doing that though, I still did not use as much balsamic vinegar and honey as it calls for. I knocked off a half cup of the vinegar and a couple Tbsp of the honey. A little balsamic vinegar goes a long way, in my opinion, and I knew I wouldn't need that much sauce. Anyways, sheet pan recipes are the best because all you usually have to do is throw everything on the pan and put it in the oven. I even bought already shaved brussels for this recipe to make my life even easier. I thought this meal was delicious, light and comforting, and the perfect meal to eat going into Thanksgiving week. This one is definitely my favorite balsamic chicken I have ever tried too! Plus, not many ingredients whatsoever, so there really shouldn't be any reason not to give this one a try. ​

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts
​Ingredients:

• 3-4 boneless skinless chicken breasts
• 1 pound brussels sprouts, cut in half lengthwise
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 1 cup balsamic vinegar
• 4 tablespoons honey
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 400 degrees. Pound chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat. 
2. Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze.
3. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking.
4. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don't burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

​Original recipe found here

Two seriously tasty recipes with this meal! The Chicken Yum Yum truly turned out absolutely yum yum, and the Easy Roasted Vegetables is the most simple and tasty way to make your next side of vegetables. All you need to do for the chicken is mix the ingredients together, throw in the Instant Pot, then saute the sauce down when done. Love those easy one pot meals! I used Primal Kitchen Organic Unsweetened Ketchup, which I found at Wegman's for like $4.99. You can check out their store locator to find a location near you that sells this ketchup. You can also make your own homemade one, or just check out your local grocery store and find a higher quality ketchup (check out the ingredients and look for one with only whole food ingredients, and no added sugar if possible). I used a little less ghee and honey then the recipe calls for and thought the chicken still turned out pretty sweet and delicious, so don't be afraid to adjust those ingredients as well if you prefer. For the roasted vegetables you can adjust and use whatever vegetables you want. I used tri-colored carrots, a red onion, and shaved brussels sprouts. I also used 4 tsp of Herbs de Provence from Trader Joe's, instead of the rosemary, thyme, and basil since I did not have all of those spices in the pantry. Just throwing that note out as an option for others, plus it's totally worth getting that Herbs de Provence for this reason. Once your vegetables are cut, throw everything on a sheet pan with some olive oil and those spices listed, and just remember to flip halfway through baking. This was a very simple and easy way to quickly roast and make a delicious side dish of vegetables for any meal. From someone who usually roasts vegetables with just some sea salt and olive oil, this was a great reminder that I can easily (literally) spice it up from time-to-time. Overall, this meal was sweet, savory, and comforting. I will definitely be throwing both recipes into the meal prep rotation going forward! 

Instant Pot Chicken Yum Yum
Ingredients:

• 2 pounds boneless chicken thighs (frozen or fresh)
• 3 tablespoons homemade or high quality store-bought ketchup (I used Primal Kitchen Organic Unsweetened Ketchup)
• 1.5 teaspoons sea salt
• 2 teaspoons garlic powder (or minced)
• 1/4 cup ghee
• 1/2 teaspoon finely ground black pepper
• 3 tablespoons gluten free organic tamari or 1/4 cup coconut aminos
• 1/4 cup local honey

Directions:

1. Place all ingredients in your Instant Pot
2. Stir to combine and coat the chicken
3. Secure the lid, close the pressure valve and press “Manual”
4. If using frozen chicken, press the “+” button until 40 is displayed
5. If using fresh chicken, press the “-” button until 18 minutes is displayed (this could vary slightly)
6. Allow the chicken to cook then quick release the pressure valve once complete
7. Remove the lid when safe to do so and shred the chicken slightly with two forks (this is a suggestion not a requirement)
8. Now remove the chicken from the stainless steel basin and press the “Cancel” button followed by pressing the “Saute” button
9. Allow the sauce to reduce by allowing it to saute for 5 minutes
10. Serve over vegetable of your choice, we ate ours on roasted cauliflower. Or if you can eat rice, do it up starchy style!

Original recipe found here

​
Easy Roasted Vegetables
Ingredients:

• 1/4 cup Extra Virgin Olive Oil (you may need a bit more)
• 3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks
• 1/2 pound (about 1-1/2 cups) large Brussels sprouts, outer leaves removed and halved
• 1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered
• 1 large red onion, halved and cut into thick 1-inch pieces
• 1 pound (about 1-1/4 cup) sweet potatoes, peeled and cut into 1 1/2-inch thick slices
• 3/4 tablespoon dried oregano
• 3/4 tablespoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Freshly cracked pepper and sea salt
• Optional: fresh herbs (such as thyme or parsley) to garnish with

Directions:

1. Preheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, halve the baby red potatoes (quarter especially large ones), halve the red onion and cut into thick 1-inch pieces, peel the sweet potato(s) and cut into large 1-1/2 inch chunks/slices.
2. Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add about 1/2 teaspoon sea salt and about 3/4 teaspoon pepper). Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4. Remove from the oven and enjoy immediately. 

Original recipe found here

Its officially time for all the fall foods, and this recipe did not disappoint! The prep work is really all that you have to do with this one, making it pretty simple for the non-cooks out there. If you want to minimize some of that prep work I recommend purchasing already cut brussels sprouts, and/or marinading the chicken the night before. Since I basically tripled this recipe below to get enough food for meal prep, the cutting and chopping did take up some time for me. Once all that prep work is done though, all that is left to do is throw everything on the sheet pan to bake. I actually ended up having to do this in two batches with all the food that I had. My only note I had with this recipe was that next time I'd roast the brussles sprouts and bacon for 10-15 minutes first before throwing the apples and chicken on top. That is just my preference though because I love brussels and bacon together and much prefer is to be well-roasted. That note aside though, all of these flavors together still came out tasting delicious and comforting, as expected. I will probably be making this one a few more times this fall! 

Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples
​Ingredients:

•  1.5 lbs chicken breast
•  1/4 cup balsamic vinegar
•  1/3 cup olive oil
•  Juice of 1/2 lemon
•  2 cloves garlic crushed
•  1/4 cup chopped rosemary
•  10 oz brussel sprouts stem cut off and cut in half
•  2 apples cored, peeled, and chopped
•  6 slices of bacon chopped
•  Salt + Pepper to taste

Directions:

1. Cut your chicken breast into smaller chunks or pieces. Set aside.
2. Make your marinade by blending balsamic vinegar, oil, lemon, and garlic. While motor is running, add chopped rosemary. Continue blending for at least 1 minute or until rosemary is well incorporated. Place chicken into a bowl or container with marinade. Marinade for at least 5 minutes, but up to 12 hours.
3. Preheat oven to 375 degrees. Line a large sheet pan with foil. Place brussel sprouts, apples, and bacon on the sheet. Add chicken. Brush any reserved marinade over sprouts and apples.
4. Bake for 15 minutes (depending on thickness of chicken). Bump up the oven to 425 degrees, and cook for another 5 - 10 minutes of cooking to get everything extra crispy!
5. Remove from oven and serve immediately. Salt and pepper to taste.

​Original recipe found here

Don't let the long list of ingredients sway you away from making this one! All you need is your pork shoulder, olive oil, beef stock, and a bunch of spices that you probably already have in your pantry. However, you can also purchase a jerk spice blend, like this Primal Palate Organic Spices Jerk Seasoning, and use 1/4 cup of that instead. See, not too many ingredients whatsoever! There are also instructions below for preparing this in the Instant Pot, slow cooker, or dutch oven, so plenty of options to accommodate everyone. Personally, I prepared this recipe as-is below in the Instant Pot and thought it came out full of flavor and absolutely amazing! If you are someone who enjoys preparing bulk protein quickly and with little ingredients, then definitely save this one. Not only was this super easy and simple to prepare, it also turned out tasting so delicious! I paired this with some roasted brussels and Instant Pot sweet potatoes, and truly enjoyed eating this meal all week long. 

Jamaican Jerk Pork Roast
Ingredients:

• 4 lb pork shoulder
• 2 tsp. cayenne pepper
• 2 tsp. dried parsley
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. dried thyme
• 1 tsp. course black pepper
• 2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1 tsp. ground ginger root
• 1 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 Tbsp olive oil
• 1/2 cup beef stock or broth

Directions:
For the Instant Pot:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Set your Instant Pot to Saute and brown the meat on all sides.
4. Add the beef broth.
5. Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
6. Release pressure according to instructions, shred and serve.

For the slow cooker:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot.
4. Place the meat and 1 cup of beef broth in your slow cooker. (this is double the IP amount of broth because you’ll need it to offset the longer cooking time.)
5. Cook on high for 4 hours or low for 6 hours – or until the meat is tender.
6. Shred and serve.

For the dutch oven:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
4. Add 1 cup of beef broth. (this is double the IP amount because you’ll need it if cooking on the stove.)
5. Cover and simmer on the stove top on low heat for 4 hours, or bake in the oven at 375 degrees for 3 hours or until the meat is tender and falling apart.
6. Shred and serve.

Original recipe found here

Yes, this meal turned out as amazing as it sounds and looks! For those who get easily intimidated by cooking, this is an extremely SIMPLE one pot meal! The only prep you need to do is cut your brussels sprouts in half and mince the garlic cloves (or just buy pre-minced garlic and you're set). For those who are wondering what ghee is, it's just clarified butter, which means it is butter with all the milk solids removed (so it's free of lactose and casein protein). This creates a higher smoke point and also gives it a nutty, more rich and intense flavor. It's not hard to make by yourself, but you can purchase it at the store as well. I mention all of this because if you haven't tried ghee yet, I definitely recommend using it in this recipe if you can! A little bit of ghee, salt, and pepper truly went a long way into making a delicious tasting meal. This is a recipe you want to save to cook up on a night when you don't have much energy or time to make a meal. I will for sure be making this one frequently! 

Crispy Garlic Butter Chicken and Brussels
Ingredients:

• 8 chicken thighs – skin on or off, your choice!
• 1 lb. brussels sprouts, cut in half
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3/4 cup chicken stock
• 2 teaspoons ghee
• 3 garlic cloves, very finely minced

Directions:

1. Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
2. While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
3.  Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
4. Serve with lots of extra black pepper.

Original recipe found here

A really simple one pan meal prep! The recipe I followed below calls for ground turkey, but ground beef was on sale so I went with that instead. To shred the Brussels simply throw them in a food processor and pulse until they are shredded to your liking. To save some prep time I also threw the bell peppers in the processor too to dice up real tiny as well. If you don't have a food processor then check out the produce section for some already shredded Brussels, if you don't mind spending a little extra $$. I prepped all the vegetables the night before and that made this recipe even easier to throw together real quick. I thought this meal turned out delicious and loved that it had a little kick to it. You can also throw in some rice with this to get more carbs if you need it, Definitely a recipe worth making for meal prep!

Ground Turkey Brussels Sprouts Skillet
​Ingredients:

• 3 tablespoons coconut oil, divided
• 1 onion, diced
• 2 pound ground turkey
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon cayenne
• 2 bell pepper, diced
• 1 pound brussels sprouts, shredded

Directions:

1. Melt 2 tablespoons of coconut oil in a large skillet over medium heat.
2. Add the onion and stir-fry for 5 minutes or until the onions are soft.
3. Then add the ground turkey, garlic and spices and cook for 15-20 minutes, or until the meat is completely cooked through and no longer pink.
4. Set some of the meat aside in a bowl to make room for the brussels sprouts.
5. Melt the remaining coconut oil in the skillet and add brussels sprouts and a bell pepper. Stir-fry for 5 minutes, or until the vegetables are tender.
6. Add the meat back into the pan and mix well. Serve.

Original recipe found here

As the name suggests, this was just a simple meal prep recipe to throw together over a very busy weekend. I loved this slow cooker chicken because it had very little prep, and all I had to do was make sure I bought the chicken and red onion ahead of time. I quickly sliced the red onion, then seasoned the chicken, and put everything in the crockpot on high for 4 hours. Easy peasy, and done in under 8 minutes. I made sure to get this in the crockpot before my busy day started, so when I got home it was almost done. This chicken recipe is a great one to prepare in bulk, have ready in your fridge throughout the week, and dress up multiple meals however you please -- top it on a salad; throw it in a casserole, soup, or omelette; heat it up with some rice/riced veggies; dress it with your favorite BBQ, buffalo/hot sauce, mustard, salsa; or make a chicken salad out of it. The possibilities are endless with this basic shredded chicken. Anyways though, since I had this incredibly simple chicken, I decided to find a delicious yet not too difficult vegetable recipe to pair with it. These balsamic brussels sprouts were exactly what I was looking for and they turned out tasting amazing! I will definitely be making these a lot moving forward. Last thing I will note is that I just threw a bunch of sweet potatoes in the oven to bake while I did various chores around the house. If you have a two-hour period at home, then why not throw some potatoes in the oven to bake and have ready for your week!? I just set a timer on my phone, so I'm reminded to get them out of the oven. There you go. A super simple and basic meal prep. 

Simple Slow Cooker Chicken Recipe 
Ingredients:

• 4 bone-in, skin on chicken breasts (I used a little over 2 lb of boneless instead)
• 2 red onions, sliced
• 1 tbsp. chilli powder
• 1/2 tbsp. paprika
• 2 tsp. garlic powder
• Sea salt and freshly ground black pepper

Directions:

1. In a bowl, combine the chili powder, paprika, and garlic. Season generously with salt and pepper.
2. Rub the chicken breasts with the chili powder mixture.
3. Arrange the onions in a single layer at the bottom of the slow cooker.
4. Place the chicken breasts on top of the bed of onions, and cook on high for 3 to 4 hours.
5. Brush the chicken breasts with the liquid from the bottom of the slow cooker and serve.

Original recipe found here


Balsamic Brussels Sprouts
Ingredients:

• 1 bunch of Brussels sprouts (approximately 4 cups)
• 1 TBSP olive oil *if more liquid needed try 1 TSP of veg or chicken broth!
• 1-2 TBSP balsamic vinegar
• 1- 2 garlic glove smashed
• pinch of hot pepper flakes (optional)
• salt and pepper to taste

Directions:

1. Clean and cut Brussels sprouts in 1/2.
2. Line a cookie sheet with tin foil.
3. Add Brussels sprouts and toss in all other ingredients.
4. Cook at 425 degrees until they are caramel and golden in color.

Original recipe found here

This meal was seriously the bomb! By the end of the week I honestly contemplated just making it again for next week's meal prep. Plus, you know it's a good one when all your coworkers tell you how good it smells everyday. Anyways though, fairly simple recipe and all done in one pot (I used a large dutch oven). I threw the red onion and garlic in the food processor, then while those were sauteing I threw the brussels sprouts and kale in the food processor to shred too. If you are not a kale person, I recommend throwing them in the food processor too because you legit can't pick the kale taste out of the meal whatsoever. An easy way to get more vegetables and micronutrients into your diet. Of course you don't have to throw any of these ingredients in the food processor at all if you'd rather slice and dice them on your own, or just purchase them pre-cut. Besides that, I'm not sure what else I can say about this meal other then you must give it a try! 

Beef Bacon Plantain Hash
Ingredients:

• 8 ounces bacon, chopped
• 3 yellow plantains, peeled and chopped
• 1 red onion, peeled and chopped
• 1 tablespoon minced garlic
• 2 lb. grass-fed ground beef
• 12-16 ounces shredded brussels sprouts
• 6-8 ounces chopped kale (I used a spinach and kale blend)
• 3 teaspoons dried oregano
• 2 teaspoon garlic powder
• 1 teaspoon sea salt
• ¼ cup chopped cilantro, plus extra to garnish
• juice of 1 lime
• 1-2 avocados (optional)

Directions:

1. Cook the bacon in a large skillet over medium/high heat until crispy. Remove to a paper towel-lined plate and set aside, reserving bacon grease in a small bowl.
2. Add 2 tablespoons of bacon grease to the skillet and sauté plantains on medium/high heat for 5-6 minutes, or until golden/brown in color and softened. Remove to a plate and set aside.
3. Add another tablespoon of bacon fat and cook the red onion and minced garlic for 2-3 minutes, then add in the ground beef.
4. Cook beef and onion mixture for another 3 minutes until beef has browned, then add in brussels sprouts and kale.
5. Sauté for 2-3 minutes, then cover pan for an additional 2-3 minutes, or until greens have softened.
6. Add plantains and bacon back into the skillet, along with spices, salt, lime juice and cilantro.
7. Turn off heat and top with avocado slices and extra cilantro, if desired.

​Original recipe found here

This came out tasting amazing! Don't be scared away by the list of ingredients and long winded directions. Whole Foods has sugar free bacon, pre-cut sweet potato cubes, and chopped Brussels, which will make your life in the kitchen easier. Actually, most grocery stores these days sell the pre-cut vegetables if you want to save some time in the kitchen, but spend a little more money. I didn't end up adding the nutritional yeast simply because I've never bought it before and didn't think I would use it enough if I did purchase it. That ingredient would give the casserole a cheesy flavor though without using cheese. As for the directions, I just used them as a guide and ended up baking the bacon on a sheet pan in the oven for 10-12 minutes. I then removed and set the cooked bacon aside, and poured half the bacon grease into the casserole dish (leaving the other half on the sheet pan). I then put the sweet potatoes and onions in the casserole dish and the Brussels on the sheet pan, mixing both around with the bacon grease. I then cooked both in the oven for 20 minutes, and mixed everything around at the 10 minute mark. Since baking everything in the oven does not require a lot of attention, I preferred preparing everything this way instead of closely following the directions below. Plus, I was able to meal prep my Instant Pot meal at the same time while everything was being prepared in the oven. After the sweet potatoes and Brussels were done in the oven, I followed the rest of the directions below as is. I accidentally used majority of the can of coconut milk though, which actually turned out working pretty well, so that makes me think you can add more coconut milk if you want to. Anyways, I just wanted to detail how I made this for those who looked at the recipe below and thought it was was too much for them. This was a delicious meal to mix up the breakfast meal prep! 

Paleo Breakfast Casserole 
Ingredients:

• 12 slices nitrate free bacon sugar free for Whole30
• 2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4"
• 1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes
• 3 cups Brussels sprouts tops removed and either quartered or chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting
• 1 large onion or 2 small sliced thin
• 12 eggs
• 1/3 cup full fat coconut milk
• 1/2 tsp salt plus to suit your taste
• 1/4 cup nutritional yeast (I omitted this - it is for a cheesy flavor though, so you can also sub Parmesan if you include dairy in your diet)
• 1/2 tsp garlic powder
• Black pepper to taste

Directions:

1. Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
2. 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 3-4 tbsp of bacon fat to caramelize your onions*
3. Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
4. 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.
5. Meanwhile, it's time to 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*
6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. 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.
7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
8. 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.
9. 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!

Notes:
*If you want to use a different cooking fat to caramelize the onions, coconut oil or ghee are your best bets!
**Melted coconut oil, ghee, or light-flavored olive oil will work well here
***If you wish to freeze this casserole to make ahead of time, cover tightly and freeze before the final baking step.

Original recipe found here