12 slices nitrate-free bacon
2 large sweet potatoes, peeled and sliced into thin rounds, approximately 1/4-inch
1 Tbsp light flavored olive oil, plus sea salt for roasting the sweet potatoes
3 cups Brussels sprouts, tops removed and either quartered or chopped, plus 1 Tbsp light flavored olive oil and a pinch of sea salt for roasting
1 large onion, thinly sliced
1/3 cup full-fat coconut milk
½ teaspoon salt, to taste
¼ cup nutritional yeast for cheesy flavor
½ teaspoon garlic powder
Black pepper to taste
1. Preheat oven to 425° F.
2. Grease a 9×13-inch casserole dish with coconut oil and line a large baking sheet with parchment paper.
3. Toss the sweet potato rounds with olive oil and sea salt to taste and arrange over the bottom of your casserole dish (overlapping since they will shrink after roasting).
4. Arrange the Brussels sprouts on the parchment-lined baking sheet in a single layer. Drizzle with olive oil, sprinkle with sea salt, and toss to coat.
5. Place the sweet potatoes and Brussels sprouts in the oven to roast. The sweet potatoes will roast for about 30 minutes until soft, and the Brussels sprouts for about 15-20 minutes, depending on their size. Remove each when done and set aside.
6. While they are cooking, cut the bacon into 1-inch pieces and cook in a large heavy skillet over medium-high 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 onions.
7. Add the onions to the bacon fat along with a pinch of salt and caramelize over low-medium heat, tossing to coat. Reduce the heat if onions begin to brown too quickly. Cook long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.
8. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
9. Reduce oven to 400° F and begin assembling the casserole. Layer the roasted Brussels sprouts over the 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 the whisked egg mixture over the casserole to evenly cover.
10. Bake 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. Serve warm. Leftovers can be stored, covered in the refrigerator, for up to 5 days.
Inspired by Paleo Running Momma