Weekend Veggie Breakfast Bake
You know you are living for the weekend when you are already thinking about your plans on a Wednesday! No matter what we are eating for dinner the next few nights, I’ve got a plan for weekend breakfast! Now this is a recipe that is adapted from one I found here at Paleo Running Momma. Packed with vitamin rich veggies and topped with crunchy bacon, this recipe is the perfect breakfast for a large group or for your family to eat off all weekend.
One of the reasons this casserole has a hearty taste and remains dairy free, is that we use Nutritional Yeast to flavor. I had heard of the benefits of Nutritional Yeast before, that it was high in fiber and protein, dairy and gluten free, and is a great source of B12, but I just was sort of grossed out by the name of it and never bought it. This recipe called for Nutritional Yeast, or let’s just call it the vegan slang name “nooch”, and ever since it has been a staple in my pantry. This powdery deactivated yeast lends a cheesey taste to foods without the dairy.
The first time I made this Breakfast Casserole, I was making it for company and it took me so long to make, it turned into a Brunch Casserole. So I sort of changed some of the directions around to make it an easier process to throw together in the morning. Low maintenance cooking is more my thing, but this recipe was so delicious, I had to figure out a way to make this work for me. I broke down the directions with the timing I use to do the prep work.
Bacon- 1 pack (Nitrate Free)
2 Sweet Potatoes peeled and thinly sliced
1 Tbsp Coconut Oil
3 cups chopped Brussels Sprouts
1 Onion thinly sliced
1/3 c full fat Coconut Milk
1/4 c Nutritional Yeast
1/2 tsp Garlic Powder
Sea Salt and Pepper
Directions for Weekend Breakfast:
Friday Evening –
Preheat oven to 425 degrees.
Line a baking sheet with foil. Add bacon strips to the baking sheet and cook bacon 10-15 minutes depending on desired crispiness.
While the bacon is cooking, grease a baking dish with coconut oil. After putting the sweet potato slices in the dish, toss with 1 tablespoon of melted coconut oil and some sea salt. Lay out sweet potato slices to cover the bottom of baking dish. It will be crammed, so don’t worry if some overlapping happens here.
Pull out the bacon, and place slices on a paper towel lined plate to drain the grease. Set aside the pan with the reserved grease as you put the sweet potatoes in the oven for about 30 minutes.
Line another baking sheet with foil and add chopped brussels sprouts. Take about a tablespoon of the bacon grease and toss the brussels sprouts with it as well as a sprinkle of sea salt. Put in the oven for 25 minutes.
Heat 1 tablespoon more of bacon grease in a pan and add the onion slices to caramelize on Medium High for about 20 minutes. When they are nice an soft and brownish in color, remove from heat.
To the sweet potato baking dish, add the brussels sprouts, the caramelize onions and sprinkle the bacon on top. When cooled, cover and put in the fridge for the next day.
Preheat the oven to 400 degrees
Whisk together the eggs, coconut milk, nutritional yeast, garlic powder, salt and pepper.
Pour mixture evenly over the prepared veggies in the baking dish.
Bake for about 30 minutes, or until it is slightly browned around the edges.
Let cool and serve. We like to add a little Cholula Hot Sauce to finish it off.
*disclaimer, this post contains affiliate links, but don’t worry, I always believe in the products I endorse. By clicking links and purchasing, I do made a small commission, because, who doesn’t love a little extra income, am I right?