Paleo Breakfast Casserole

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