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Moroccan Healthy Gluten Free Paleo Breakfast Casserole

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Level: Easy

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Description

This healthy gluten-free paleo breakfast casserole is an easy, whole30 compliant breakfast or brunch with a little taste of the Middle East! A paleo egg bake that is gluten-free, grain-free, dairy-free, sugar-free and delicious!

Ingredients

  • 3 slices Sugar Free Bacon
  • 2-½ cups Sweet Potato, Cut Into 1/2 Inch Cubes (300g)
  • ½ cups Onion, Roughly Chopped
  • 1 teaspoon Ground Cumin
  • ¾ teaspoons Sea Salt
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Smoked Paprika
  • ¼ teaspoons Ground Allspice
  • 2 teaspoons Tomato Paste
  • 14 ounces, weight Fire Roasted, Diced Tomatoes
  • 4  Large Eggs

Preparation

Preheat oven to 400ºF and rub an 8×8 inch pan with olive oil.

Heat a large pan on medium heat and cook the bacon until crispy, flipping once, or about 2–4 minutes per side. Transfer bacon to a paper-towel-lined plate (do not drain the fat) and blot off any excess fat. Set aside.

Add potatoes and onions right into pan with remaining bacon fat. Cook until they just begin to brown and start to become tender, about 5 minutes.

Add cumin, salt, cinnamon, smoked paprika and allspice and stir until potatoes are covered. Add the tomato paste and stir it around. Cook, stirring frequently, until potatoes are mostly tender, but still a little undercooked, about 5–7 minutes (see note). Transfer them to the bottom of the prepared baking dish and spread out evenly in a single layer.

In a large bowl, whisk diced tomatoes and eggs, adding a pinch of sea salt. Crumble up cooked bacon and whisk it in. Pour over top of the sweet potatoes, spreading out until all potatoes are covered.

Bake until top feels set, about 30–35 minutes. Let stand for 4–5 minutes.

Garnish with cilantro and devour!

Note: Do not overcook the potatoes, as they continue to cook once they are in the oven and you don’t want them mushy!

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