You guys. Go out right now and get the ingredients for this egg bake. I’m not kidding–it is so delicious! It’s got complex carbs from sweet potato, salty goodness from bacon, creaminess from goat cheese–my mouth is watering just thinking about it!
I found this recipe on Pinterest, of course, and tweaked it just a bit to halve the recipe and to account for the fact that I hate turkey bacon. I know it’s better for you and everything, but it just makes me sad. Give me real, thick cut bacon any day of the week! I just use a little less than the recipe calls for to cut the fat a little bit.
Clean Eating Breakfast Egg Bake (slightly adapted from The Fittnessista)
1 tbsp coconut oil or olive oil
1 medium sweet potato, peeled and thickly sliced
1 small onion, chopped
2 cloves garlic, minced or pressed
4-5 slices thick cut bacon, chopped
4 whole eggs
2 tbsp unsweetened almond milk (or whatever milk you drink)
2 oz spreadable goat cheese
salt and pepper to taste
Preheat oven to 375. Grease an 8×8 baking dish with cooking spray or oil.
Fill a saucepan or small pot with at least 3 cups water and bring to a boil. Add sweet potato slices and boil for 8-10 minutes, until slices are tender and soft (test carefully with a fork). Drain and set aside.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion, bacon, and garlic and cook, stirring frequently, for 7-10 minutes, until bacon is fully cooked and onion is soft and translucent.
Layer cooked sweet potato slices in baking dish, covering as much of the dish as possible. Top with cooked onion/bacon/garlic mixture.
In a medium bowl, combine eggs, milk, and salt/pepper. Mix well with a whisk or fork. Add the goat cheese and stir carefully, breaking the cheese up into clumps. Pour the egg/cheese mixture over the onion mixture.
Bake in preheated oven for 25-30 minutes, until lightly browned and bubbly. Test doneness with a toothpick or knife inserted into the middle of the egg bake to make sure the egg is cooked through. Let cool slightly before slicing.
Can be frozen in individual servings by cooling completely, wrapping each serving in plastic wrap, and keeping in an airtight container or freezer bag. Keeps well in fridge for up to 5 days.