Overnight Sweet Potato, Spinach, and Bacon Breakfast Casserole
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8
  • 500g/17.5oz sweet potato
  • 70g/2.5oz frozen spinach, chopped
  • 75g/2.5oz shallots, minced
  • 150g/5.25oz lean bacon, chopped
  • 60ml/2fl oz coconut milk
  • 6 medium-sized eggs
  • 15g/0.5oz nutritional yeast
  • 1 tsp. paprika
  • 30ml/1fl oz olive oil
  1. Boil the sweet potatoes until tender enough to grate. This would take 10-15 minutes depending on the size.
  2. When the sweet potatoes are cool enough to handle, peel and grate with a coarse cheese grater.
  3. Heat about a tablespoon of olive oil in a skillet.
  4. Add the bacon and sauté until slightly brown.
  5. Add the shallots and sweat until translucent.
  6. Add the spinach and sauté for about a minute.
  7. Season with salt.
  8. Take off the heat and leave to cool to room temperature.
  9. Preheat the oven to 190C/375F.
  10. In a bowl, whisk together the eggs, coconut milk, paprika, and nutritional yeast.
  11. Stir in the bacon and spinach mixture.
  12. Brush a baking dish/tin with olive oil.
  13. Arrange the sweet potatoes into an even layer at the bottom of the pan.
  14. Pour the egg mixture into the pan.
  15. Bake for 35 minutes or until eggs are fully set and slightly brown at the edges.
Recipe by LuvMyRecipe.com at https://www.luvmyrecipe.com/overnight-sweet-potato-spinach-and-bacon-breakfast-casserole/