Bacon & Hashbrown Egg Bake (Edit recipe)

Sometimes, breakfast is the meal that gets pushed aside when we plan our meals for the week, and then it's easy to grab something that may not be the best way to start the day. With egg bakes, you can easily throw them together Sunday, bake them, and you've got an on-the-go breakfast ready for the week. I shredded a Japanese sweet potato with this version and used that for the crust, but a russet potato will also work. I used nutritional yeast in the egg mixture to give it a cheesy flavor. Feel free to add more veggies to this bake, like spinach or mushrooms.

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	81
Fat:	7 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	554 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

1 whole Japanese White Sweet Potato, peeled and shredded, about 3 cups shredded
1 whole Yellow Onion, large dice
4 cloves Garlic, minced
1 whole Green Onion (Scallion), thinly sliced
2 Tbsp Coconut Aminos
0.333 cup Coconut Milk, full fat
2 Tbsp Nutritional Yeast
12 whole Pastured Eggs
12 oz Raw Bacon, roughly chopped
2 Tbsp Avocado Oil
1 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees. Toss the shredded sweet potato with the avocado and 1/2 teaspoon of sea salt.
Press the shredded potato firmly in a 9-inch pie pan; it should resemble a crust, with the potato going up the sides of the pie pan.
Place in the oven and bake for 20 minutes.
In a medium sauté pan, add the chopped bacon and cook on medium-low until it's crispy. Using a slotted spoon, remove the bacon from the pan and set it aside.
Drain the bacon fat from the pan, leaving about 1-2 tablespoons of fat in the pan.
Add the onion and 1/2 teaspoon sea salt and cook until the onion is translucent, about 7-10 minutes.
Add the minced garlic and continue cooking for about 1-2 minutes. Remove the pan from the heat and set it aside.
In a medium bowl, whisk the eggs, coconut milk, coconut aminos, and nutritional yeast.
Add the bacon, onion/garlic mixture, and green onion, and thoroughly mix everything.
Pour the egg mixture into the pie pan with the sweet potato crust and place it in the oven.
Bake for 35-40 minutes. The center should be set up and no longer wiggle when it's fully cooked.