Is it a great morning for a fall breakfast casserole & some meal prep for a busy week ahead? This one is delicious!
Paleo, Whole30, Gluten-free, Dairy free
Ingredients
- 1 c cooked diced sweet potato
- 1 c. Spinach
- 4 Scallions, chopped
- 1 chopped bell pepper
- 1 Roma tomato, sliced thin
- 2 slices cooked, crumbled bacon
- 1/2 c. Egg whites
- 6 Whole eggs
- Coconut oil to grease baking dish
- Paprika, Thyme, Salt & pepper
Grease a 9×9 glass baking dish or simular with coconut oil & set your oven to 350 degrees.
Lightly sautée the Add the scallions & peppers until softened. Stir in the chopped spinach to wilt.
Add the mixture to the baking dish.
Whisk together the egg whites, whole pastured eggs & season the egg mixture with thyme, salt, pepper.
Add the egg mixture over the top and stir to distribute the ingredients evenly. Finally, top with paprika and the tomatoes.
Place in oven on the middle rack. Check after 30 minutes. Add the crumbled bacon over the top. It should need about 10 minutes more.
To reheat just microwave 1:30 in a covered, microwave safe dish.
