Breakfast Casserole with Turkey Bacon, Sweet Potato, Onion & Thyme
Patients frequently ask what can they make for breakfast. Although we recommend avoiding eggs during the Initial Wellness Plan phase, if a person is not allergic or sensitive to eggs, we add them back into their eating plan. This recipe presents an alternative to the typical breakfast casserole that includes cheese and or milk, and pork products. As we recommend continuing to avoid dairy and pork ongoing, due to pro-inflammatory and other health concerns, this casserole has a meaty, hearty quality that works for breakfast or a light lunch. We tried it here at the office on top of greens tossed with a tangy mixed greens salad dressed with a tart Dijon sauce. Nutritionally, the combination of just the sweet potatoes, onion, thyme and turkey bacon provide Beta-carotene, fiber, vitamins B-6, C, folate, the minerals phosphorous, manganese, and potassium as well as phenolic antioxidants zeaxanthin and lutein.
Ingredients
  • 12oz Turkey baconchopped
  • 1large Onionchopped
  • 2medium sweet potatoesshredded (~4 cups shredded)
  • 3tbsp thyme leavesfresh Or 1.5 tsp dried
  • 1/4tsp chipotle pepperground
  • 1.5tsp Sea Salt
  • 1pinch Black pepperto taste
  • 12whole Eggsfree range
  • 1 tbsp olive oil
  • 1tbsp butterclarified or ghee
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large sauté pan or Dutch oven, sauté the onion in 1 Tbsp. each olive oil and clarified butter until translucent.
  3. Add the thyme, ground chipotle, and sweet potatoes and stir until well combined. Add the chopped turkey bacon.
  4. Wipe a 9×13 inch rectangular baking dish with olive oil.
  5. Crack eggs into medium large bowl and whisk until frothy and well beaten. Transfer the sweet potato and turkey bacon mixture to the baking dish and spread evenly.
  6. Pour the beaten eggs over and use a spatula to distribute.
  7. Bake for approximately 30 minutes, until lightly browned and set, or until an instant read thermometer comes to 160-165 degrees.
  8. Let stand for 15 minutes before cutting, cool to room temp, or chill in fridge for later use. Can be frozen and used within a week for best quality.