A breakfast casserole is the perfect solution for a holiday breakfast or brunch. This casserole with sweet potatoes, eggs, and bacon is delicious and filling.
Course Breakfast, Brunch
Keyword breakfast casserole
Prep Time 15minutes
Cook Time 1hour
2small red bell peppers (or 1 large)
1cupshredded mozzarella cheese
Preheat oven to 400F (200C).
Place the bacon in your oven-proof dish you will be making the whole casserole in and place in the oven for 12-18 minutes or until crisp but not burnt.
In the meantime, peel and dice sweet potato (about 1/2" dice), deseed and cut bell pepper(s) (into about 1/2" square), and finely slice 1/2 onion.
Remove the dish from the oven and use tongs to remove bacon and set aside on a paper-towel-lined plate leaving the bacon fat in the oven-proof dish.
Add vegetables to the bacon fat and use a spoon or spatula to stir and coat all vegetables in the bacon fat. Then place in the oven for 25 minutes.
In the meantime, crack 12 eggs into a large mixing bowl and whisk until liquid and not snotty anymore (about 5 minutes of continuous whisking). Add some sea salt, pepper, and nutmeg, as well as the 3 bacon strips crumbled up, and give a final whisk to combine.
Remove baking dish from the oven and pour the egg mixture on top of the roasted veggies into the super hot baking dish, give it a quick mix, sprinkle cheese evenly on top and return to the oven to bake for 15 minutes + 5 minutes under the broiler.
Remove from the oven and let rest for approximately 5-10 minutes, then cut into 8 pieces and serve immediately.