Baconterranean Egg Bake- Whole 30, Paleo

Aka the Bacon Mediterranean Egg Bake

I’m just going to start this off by saying that I brought this egg back to work for breakfast and when I heated it up, one of my coworkers asked me if I brought pizza for breakfast. Pizza, guys. PIZZA. I made a healthy, protein rich, veggie packed breakfast and it looked so good they thought it was pizza.

Enough said.

But here’s my philosophies on weekday breakfast:
1. It has to be already made
2. It has to fill me up for more than 2 hours.
3. You can totally eat dinner for breakfast.

Your girl here gets up at 4am on the weekdays so I do not have time to be making fresh eggs and bacon before I leave for work. If your alarm goes off before 6am, you know that literally every extra minute counts. So in the mornings, all I have the mental capacity to do is throw on clothes, pick up an already packed gym back, and take already packed meals out of the fridge. That’s about as good as it gets.

But I also know I don’t want to eat a muffin or protein bar for breakfast. I need this to keep me full 4-5 hours so I can run around the clinic and try to help all the patient.

Hence— the egg bake. Egg bake, frittata, quiche with no crust- it’s all the same. I can make it on Sunday and have breakfast all week. And when I get bored I just put new ingredients in the egg bake and it’s an entirely new meal.

This is my Bacon Mediterranean Egg Bake- fill with all of my favorite things with a sweet potato “crust”. I can’t wait for you to try it and love it.

Recipe

Ingredients
1 package of Bacon (Pederson’s farm is my favorite Whole 30 compliant bacon)
1 cup of artichoke hearts, sliced
3/4 cup of roasted red peppers, diced (I get mine in the jar)
1/3 cup of sundried tomatoes, diced (I love to buy the ones in the resealable ziplock that are already sliced julienne- less work for me!)
1/2 white/yellow onion, diced
12 eggs
1 large sweet potato, sliced thing
1 tsp basil
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1/2 tbsp olive oil

Directions
1. Bacon cooking directions from my favorite blogger Just Jessie B! Head to her site to check out how to perfectly cook bacon in the oven. Or fry up the bacon your favorite way.
2. Preheat oven to 375.
3. Heat olive oil in a large skillet in medium high heat. Add in diced onion and cook for 4-5 minutes.
4. Add in artichokes, roasted red peppers, sun dried tomatoes, and all spices. Cook for 4-5 minutes to combine the flavors.
5. Add in crumbled bacon and set aside.
6. Thinly slice a large sweet potato into thin circles. Line the bottom of a 9×13 in. pan with overlapping sweet potatoes as your “crust”.
7. Layer the egg bake filling evenly over the sweet potato crust.
8. In a separate bowl, whisk the eggs together. Pour over top of the egg bake filling.
9. Bake for 35 minutes

Tips and Tricks
— Put parchment paper in the bottom of the 9×13 in. pan first. This way you won’t have to add any oil to grease it and won’t fight to clean it up at the end.
— Want more veggies? Add in a bag of frozen cauliflower to the egg bake filling mixture.
— Want more greens? Add in some chopped spinach to the whisked eggs before you pour them over the egg bake.
— Want it to be a little creamier? Add in 1/4 coconut milk (or whatever milk you prefer) to the eggs when you whisk them.