Spinach Artichoke Breakfast Casserole #dinnerrecipe #food #amazingrecipe #easyrecipe

This spinach artichoke breakfast goulash begins with a simple broiled sweet potato covering and is stacked with veggies, bacon, and flavor! Sans dairy, grain free, gluten free, paleo and Whole30 consistent. It's ideal to make early for simple, fulfilling breakfast all week.

Breakfast meal have been a major thing at my home as far back as I understood that it's difficult to cook a hash for everybody, each morning. Goodness man, do I cherish a decent hash! Be that as it may, a great breakfast dish? Certainly the following best in line 🙂

In truth, I'm normally quite difficult and make my preferred sweet potato hash with kale and bacon generally mornings. Can't stop, won't stop, and it's been that route for quite a long time!

In any case, I do love eat goulash around for snappy snacks and even evening bites. Truly, this is the thing that us paleo sweethearts nibble on!

Also try our recipe HAM AND CHEESE PASTRY PUFFS #dinnerrecipe #food #amazingrecipe #easyrecipe

Ingredients

• 8-10 slices nitrate free bacon sugar free for Whole30
• 2 medium sweet potatoes I used white sweet potatoes peeled and sliced into thin rounds approximately 1/4"
• 1 medium onion chopped
• 3-4 cloves garlic finely chopped
• Sea salt to taste, for veggies
• 10 oz fresh baby spinach chopped
• 14 oz can artichoke hearts drained and chopped (check label for Whole30 compliance)
• 12 large eggs pasture raised
• 1/2 cup coconut milk full fat, from a can
• 3 Tbsp nutritional yeast optional, for flavor (you can sub in 1/3 cup parmesan cheese if you include dairy in your diet)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder optional

Instructions

1. Preheat your oven to 400 F and grease a 9x13" casserole dish with coconut oil.
2. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish, and along the sides if desired.
3. Place the casserole dish with the sweet potatoes in the preheated oven and roast until softened and beginning to turn light brown, 25-30 mins.
4. Meanwhile, heat a large skillet over med-hi heat and add the bacon slices and cook until crisp, frying in batches if necessary. Drain on paper towels.
5. Discard (or save for another use) all but 1 Tbsp of the rendered bacon fat. Turn the heat to medium and add the onions, cook until translucent, then add the garlic and cook another 30 seconds.
6. Add all the spinach and sprinkle with sea salt, allow it to wilt, then add the chopped artichoke hearts and cook, stirring, to heat through, then remove from heat.
7. In a large bowl or measuring cup, whisk together the eggs, coconut milk, salt, pepper, onion powder and nutritional yeast (if using), until very smooth.
8. To assemble casserole, arrange the spinach artichoke mixture over the cooked sweet potato crust, leaving excess water in the skillet. Crumble the bacon over the veggies, then pour the egg mixture over the top evenly.
9. Bake in the preheated oven for 22-25 minutes or until egg mixture is set in the center and begins to puff up. Don’t allow it to overcook or begin to brown!
10. Allow casserole to sit for 10 minutes before slicing and serving. You can also refrigerate or freeze to reheat at a later point. Enjoy!

Read more our recipe Chicken Mushroom and Spinach Lasagna #dinnerrecipe #food #amazingrecipe #easyrecipe

Source : bit.ly/2HHNGSr