Sweet Potato, Bacon, and Parmesan Breakfast Casserole

This Sweet Potato, Bacon, Parmesan Breakfast Casserole is a great make-ahead breakfast for the week or weekend brunch. It’s light, healthy, and tasty!

This past Christmas was my first holiday not spent in California with my family. Bittersweet seems to be the only word to describe it. While I tremendously missed being with my family and friends on the most wonderful day of the year, I had an amazing Christmas with my new family. I’m so thankful for the blessing of a whole new family- just another bonus to marriage, right?

This year, my brother-in-law suggested we try something new for Christmas dinner. So, we enjoyed a tasty breakfast spread for dinner! Don’t get me wrong, I am a huge fan of the traditional Christmas ham/turkey…. but, I mean, you can’t really beat breakfast for dinner.

What You Need to Make Sweet Potato, Bacon, and Parmesan Breakfast Casserole

Whole Eggs

Sweet Potatoes

Pasture-Raised Bacon

Raw Parmesan Cheese

 

How to Make Sweet Potato, Bacon, and Parmesan Breakfast Casserole

To make this recipe, start preheating your oven to 400F. Add your cubed sweet potato and bacon slices to separate baking trays. Bake for 20 minutes. Remove from oven and let cool. Reduce oven temperature to 350F.

Whisk your eggs and milk together. Set aside. Prep a baking dish with cooking fat or spray. Once the bacon has cooled, chop into bits. Add the sweet potato cubes to the baking dish. Top with bacon, half the cheese, spinach, and shallots. Pour the egg mixture on top. Season and sprinkle the remaining cheese on top.

Bake, covered with foil, for 20 minutes. Remove the foil and bake for another 20 minutes. Serve warm!

Sweet Potato, Bacon, and Parmesan Breakfast Casserole

Yield: 16 pieces

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 20 minutes

This Sweet Potato, Bacon, Parmesan Breakfast Casserole is a great make-ahead breakfast for the week or weekend brunch. It's light, healthy, and tasty!

Print

Ingredients

• 2 large sweet potatoes, cut into 1" cubes
• 12 oz thick cut bacon, diced
• 1/3 cup raw parmesan cheese, grated
• 10 whole eggs
• 1/3 cup milk or nut milk
• 1/2 cup chopped spinach
• 2 tbs chopped shallots
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp rosemary

Instructions

1. Preheat the oven to 400F. Line two baking sheets with parchment paper.
2. On one baking sheet, evenly spread out the cubed sweet potato. On the second baking sheet, line up the bacon slices.
3. Bake the bacon and sweet potatoes for about 20 minutes or until the bacon is crispy and the potatoes are soft-ish (not fully cooked).
4. Let the bacon and potatoes cool. Meanwhile, lower the oven heat to 350F and coat a 9x9 baking dish with cooking fat or spray, like coconut oil or ghee.
5. In a large bowl, whisk the eggs and milk. Once the bacon is cooled, dice into small pieces.
6. Evenly spread the sweet potatoes into the bottom of the baking dish, followed by the bacon, half of the parmesan cheese, then the spinach and shallots.
7. Pour the egg mixture on top and season with sea salt, black pepper, rosemary, and remaining parmesan. Cover with tinfoil.
8. Bake for 20 minutes. Remove the tinfoil and continue bake for 20 additional minutes.
   Let cool slightly and serve warm.

Notes

If you are making this casserole the night before, cover the casserole with plastic wrap and store in the fridge overnight. In the morning, bake at 350F for 15 minutes to reheat.