Bacon, Kale, Sweet Potato Breakfast Casserole

by Kelli H. on November 12, 2014

One of the hardest parts of doing the Whole30 challenge last month was coming up with quick, easy, fulfilling breakfasts. I quickly realized that I’d need to do some more prep in the kitchen on Sunday’s if David and I were going to stick to the plan. Luckily I found a breakfast recipe that totally worked for us. Since then each week I’ve been creating new breakfast casseroles based off the first one I made. It’s so convenient for the days when David commutes. He just quickly eats a square and heads to work with his apple/banana and almond butter prepared to eat at the office.

Coming up with these new flavor combos has been my favorite part. The thing is, once you have the base down, like I’ve figured out, you can do any combination. Add in any of your favorite veggies! In the spring I’ll look forward to adding asparagus. I’m going to try broccoli next. I keep adding kale because I’m a big fan of it, but feel free to swap it for spinach or any other dark leafy green. If you don’t like green bell pepper, try a red one. I’m going to even try using shredded russets one of these days. I know, it doesn’t have as many health benefits as sweet potatoe but sometimes a regular old potato is just so satisfying.

It’s funny that breakfast has quickly turned into mine and David’s favorite meal. I love how hearty it is and that these casseroles when paired with some fruit and nut butter can keep me full till lunch. Even on the weekends our breakfasts have changed from sweet pancakes that left us hungry two hours later to hearty sweet potato/veggie hashes that keep us full all morning long.

We’re really in love with breakfast right now if you couldn’t tell. I hope you’re enjoying all the different takes on breakfasts casseroles! I’m sure there will be more to come. This one is just delicious, because I mean, c’mon — bacon! Our Whole Foods finally got some no-sugar added bacon. Of course they did right after we finished Whole30. Isn’t that just the way it goes?

Bacon, Kale, Sweet Potato Breakfast Casserole 

2 medium-sized sweet potatoes, peeled and shredded
8 oz no-sugar bacon, sliced into 1/2″ pieces
1 large head kale, washed and torn
1 green bell pepper, diced
8 eggs
1 cup coconut milk
salt and pepper

1. Preheat oven to 350 degrees. Grease a 9″x13″ baking dish.

2. In a nonstick skillet cook bacon until done. Remove from pan and let cool on a paper towel lined plate.

3. Add kale to bacon grease and cook until wilted.

4. In a large bowl; crack eggs and whisk together with coconut milk, salt, and pepper.

5. In prepared baking dish; spread out shredded sweet potato, top with cooked kale, green bell peppers, and bacon. Pour egg/coconut mixture over top. Bake for 40-50 minutes or until egg is set. Cool, and cut into squares to serve.

{ 13 comments… read them below or add one }

Made in Sonoma November 12, 2014 at 3:10 pm

I had a friend over last night who is in her second week of the Whole30 – I told her that I had a blogger friend that was almost finished! Shared a few of your recipes with her 🙂 I’ll let you know what she thinks! I made sure to share the pulled pork over carrot fries!!

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Made in Sonoma November 12, 2014 at 3:15 pm

Thanks, Diane. That’s so nice of you to share with her. I hope she makes one of them. 🙂

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Made in Sonoma November 12, 2014 at 5:12 pm

I’m a breakfast fiend and this looks delicious! I should really start challenging myself to different breakfasts during the week because I always eat the same thing which probably isn’t the best for my body. Thanks for the inspiration!

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Made in Sonoma November 12, 2014 at 6:12 pm

You’re always making the most delicious breakfast casseroles!

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Made in Sonoma November 12, 2014 at 6:37 pm

umm yes please!

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Made in Sonoma November 12, 2014 at 6:49 pm

haha, it’s like the only thing I blog lately! I need to share other recipes soon.

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Made in Sonoma November 12, 2014 at 6:52 pm

I agree, it’s great to switch up breakfasts. I keep thinking about how people are applauding Ina Garten for eating
oatmeal every single day. I just think how sad that it is! It’s better
for our bodies to have a varied diet. 🙂 This would be so easy to adapt for a vegetarian, too.

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Made in Sonoma November 13, 2014 at 9:34 am

I would totally eat this for breakfast! I love how hearty and protein rich this casserole is, it would fill me up for hours 😀 Thanks for sharing this recipe, it looks absolutely scrumptious

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Made in Sonoma November 13, 2014 at 2:07 pm

This looks delicious! Holy yum! Love that you used coconut milk as well!

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Made in Sonoma November 13, 2014 at 6:40 pm

Hi Kelli, great bacon dish! How about adding it to the Food on Friday: Bacon collection over at Carole’s Chatter? Cheers

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Made in Sonoma November 13, 2014 at 6:41 pm

Boy that was quick – or was it a case of great minds think alike??

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Made in Sonoma November 13, 2014 at 7:51 pm

haha, I must have got your e-mail right as you were commenting. 🙂

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Made in Sonoma November 13, 2014 at 7:51 pm

Thanks, Christine! It’s definitely a new favorite breakfast.

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