Yum! This breakfast casserole is loaded with eggs, sweet potato, bacon, onion, capsicum and garlic, and while the recipe says ‘breakfast’ you could really eat this dish at any time of the day.
If you’re the kind of person who likes to meal prep, then this is a recipe to add to your collection. If you like to serve something a little ‘fancy’ for the weekend, you’re going to enjoy this meal. I have this in my collection of recipes to be used when there’s company at the house for the festive season or a special birthday (you know those occasions where you’re living room becomes a sea of sleeping bodies?).
It’s hearty, it’s healthy (ish) and you’re going to have a hell of a time stopping yourself from eating more than one slice at a time.
500g sweet potato, peeled and diced into 1cm cubes
1 tbsp olive oil
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cumin
salt and pepper
1/2 large onion, diced
1 green bell pepper, deseeded and diced
2 cloves garlic, minced
12 large eggs
1/3 cup milk, dairy or dairy-free
Preheat your oven to 200C and get a 23cm x 33cm casserole pan.
On a baking tray, toss the diced sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper. Set aside. On another baking tray, add slices of bacon. Place both the sweet potato and bacon in the oven and cook for 18-20 minutes, or until the bacon is done. The bacon will be done first, so keep an eye on it and remove it from the oven when it’s done, and place on paper towels to dry. Stir the sweet potato and continue cooking it for another 15 minutes.
Cook mince in a pan on medium-high heat. Once it’s browned, remove it with a slotted spoon and place it in the casserole pan.
Drain all but a tablespoon of grease from the pan, then saute the onion and capsicum for 4-5 minutes. Add minced garlic and saute another 30 seconds. Transfer onion and capsicum to the casserole pan.
Remove sweet potato from the oven and add it to the casserole pan, with the crumbled bacon, onion, and capsicum. Add cheese, if you like.
Stir all of the ingredients in the casserole pan together. Season with more salt and pepper to taste.
In a mixing bowl, stir the eggs with the milk, then pour on top of the meat and vegetables.
Cook for 25-30 minutes, or until the centre is cooked through and the edges are slightly golden. You can test the centre with a knife.
Serve warm with sliced avocado, toast, or some slices of apple (trust me).