Guys, Cody and I are doing whole 30 this month. Welllllll… I am. He just lives here and eats what I make. He says he’s mostly doing it with me. But he can cheat if he makes his own food now and then! lol.
His birthday happenes To be in January and he specified that he did not want any kind of dessert made. So, I got cooking on a casserole for his favorite meal of the day! Y’all this is so delicious and you do not even miss the cheese! It’s whole 30 compliant and so easy to pop in the fridge and have breakfast for the week!!!
| Makes about 7-8 servings
Print this recipe below
2 packages of Applegate’s Whole 30 approved bacon (or any kind of bacon if you aren’t on Whole 30)
2 cups of chopped tri-colored peppers
1/2 chopped red onion
2 sweet potatoes chopped up small
1 tsp garlic powder
3/4 cup almond milk
2 tsp Salt
Black pepper to taste
Salsa, avocado, cilantro to top! Very necessary to not miss cheese.
(Cheese too if you aren’t on whole 30!)
Start by popping your chopped up sweet potatoes on a greased sheet pan in the oven at 450 degrees F for 15 minutes. While that is cooking, cook all of your bacon until crisp it over medium high heat in a skillet. Set aside.
chop up all of your veggies and set aside.
in a large mixing bowl, whisk together your spices, eggs and almond milk until well combined.
chop up your bacon finely. and pour half into your egg mixture. Reserve other half for later. Pour veggies and sweet potatoes into mixture.
mix together and pour into a oiled 9×5 pan.
pop in the oven at 375 for 50 minutes. Take out and sprinkle your remaining bacon on top. Place in the oven for 10 more minutes or until completely set.
top with salsa, avocado, cilantro… or anything else you’d like!