Bacon Sweet Potato Spinach Casserole

Linda at Fresh Simple Balance

Bacon Sweet Potato Spinach Casserole

This tasty casserole is quick and easy to make for dinner or for a special breakfast or brunch. Refrigerate any leftovers – it also tastes great the next day. Add some fun with optional toppings such as salsa, avocado slices, grated cheese or sour cream (if dairy tolerated), chili flakes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Breakfast, Main Course, Side Dish
Ingredients Method

Ingredients
  

  • 200 g bacon, chopped (7 oz)
  • 1 medium red onion, diced
  • 2 cups sweet potato, peeled and finely diced
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 Tbsp rosemary
  • 2 cups spinach, chopped
  • 8 large eggs (or 9 small)
  • 3 Tbsp coconut milk (unsweetened, full fat)

Method
 

  1. Preheat oven to 350F/180C.
  2. Heat skillet over medium-high heat; add bacon and sauté for 2-3 minutes.
  3. Add diced red onion and sauté for 2-3 minutes.
  4. Add sweet potatoes and spices; continue cooking for about 10-12 minutes, until sweet potatoes just tender.
  5. Add chopped spinach and continue cooking for 2 minutes.
  6. Transfer bacon mixture to 9×13 casserole dish; spread evenly on bottom.
  7. Whisk the eggs and coconut milk in large bowl; pour over mixture in casserole dish.
  8. Bake for 15-18 minutes until set and not jiggly,
  9. Optional serving ideas: avocado slices, salsa, chili flakes, sour cream/grated cheese (if dairy tolerated)