Are you one of the 30% of people with a gluten sensitivity? Here’s a great breakfast go-to. My boys love it for breakfast or lunch. It uses sweet potatoes as a crust. And of course, everything is better with bacon.
1 sweet potato
1 shallot – finely chopped
5 pieces of cooked bacon or 1/2 cup of diced ham
1/2 cup of shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon salt and pepper
2 cups heavy cream or 1 cup coconut milk
Preheat oven to 375 degrees Fahrenheit.
Thinly slice the sweet potato using a mandolin. Then cover the bottom of a greased 9×13 pan. Overlap them to make sure there is a good layer as they tend to shrink.
Put in oven for 20 minutes until they are golden brown.
Pull out of the oven and sprinkle the shallots over the potatoes, then the crumbled bacon or ham. Then create another layer with the shredded cheese.
In another bowl, mix the eggs with the cream/milk, garlic powder and a teaspoon of salt and pepper.
Pour this egg mixture over the eggs (slowly or the potatoes will start to float). Turn the oven down to 325 degrees and then pop it in for 45 minutes or until the eggs are set.
Let stand 10 minutes to cool, then cut up and serve. Leftovers can be stored in the fridge for up to 4 days.