Holiday Breakfast Casserole

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This is one of those recipes that requires a minimal amount of prep work and the rest takes care of itself. Filled with nutrient-rich spinach, sweet potatoes, and Brussels sprouts, the finished casserole is fluffy and decadent, perfect for a holiday breakfast. And while it’s delicious served hot straight from the oven, we leave ours out so people can help themselves to seconds and thirds well into the morning.

This recipe yields 8 servings

INGREDIENTS

  • 1 package of bacon
  • 2 sweet potatoes, cut into rounds
  • 3 cups brussels sprouts, quartered
  • 1 cup spinach
  • 20 cherry tomatoes, halved
  • 1 yellow onion
  • 2 garlic cloves, minced
  • 12 eggs
  • 3 tablespoons purified water
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon coconut oil, divided
  • 1 package of bacon
  • 2 sweet potatoes, cut into rounds
  • 3 cups brussels sprouts, quartered
  • 1 cup spinach
  • 20 cherry tomatoes, halved
  • 1 yellow onion
  • 2 garlic cloves, minced
  • 12 eggs
  • 3 tablespoons purified water
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon coconut oil, divided

Directions

  1. Preheat the oven to 375 degrees fahrenheit. Toss sweet potatoes and brussel sprouts in coconut oil and sprinkle them with sea salt. Roast in the oven for about 30 minutes or until tender with a fork. 

  2. Chop bacon into bits and cook in a skillet until crispy. Remove from the skillet and set aside, leaving the bacon fat in the skillet. Add onion and garlic to bacon fat and cook until caramelized.

  3. Add spinach to the skillet. Cook until just wilted.

  4. Whisk eggs and water in a bowl.

  5. In a glass baking dish, add a bottom layer of sweet potatoes. Follow with a layer of brussel sprouts, then the onion, garlic, and spinach mixture. Pour egg mixture over top. Top with slices of tomato.

  6. Bake in the oven for 30 minutes.