Bacon Sweet Potato Spinach Casserole

Bacon Sweet Potato Spinach Casserole

Linda at Fresh Simple Balance
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.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Main Course, Side Dish


  • 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)


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