Paleo Breakfast Casserole Print Page

Paleo Breakfast Casserole Recipe

First, preheat an oven to 180°C (350°F).
Lightly grease a deep 8×8 ovenproof dish.
In a fry-pan over medium heat, add the bacon. Cook until it starts to go crisp.
Add the sweet potatoes and cook for a further 5 minutes.
Add the onion, red bell pepper, and garlic.
Cook for a further 5-10 minutes, making sure the sweet potato is slightly cooked. A knife should easily stick into the sweet potato, but it shouldn't mash.
In the greased casserole dish, add the vegetable and bacon mix.
In a bowl, beat the eggs and coconut cream. Season with salt and pepper.
Pour the egg mix over the vegetable and bacon mix.
Place the casserole in the oven and bake for 25-30 minutes or until the egg is thoroughly cooked.
Serve & Enjoy.

You can also do this casserole in a slow cooker or crock pot rather than the oven. I would recommend cooking for about four hours on low.
Make sure you cook the sweet potato enough; otherwise, you may end up with hard sweet potato throughout your casserole.
You're able to swap the coconut cream for coconut milk if you want to be a bit healthier. However, the egg mix won’t be as rich and creamy.

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