Bacon makes everything taste better—especially when baked with sweet potatoes, eggs, and cheese. This casserole is a perfect high-protein morning kickstart.

Serves: 8-10

Prep Time: 10 min.

Cook Time: 50 min.

Total Time: 1 hr.


  • 2 large sweet potatoes, cut into thin rounds
  • 1 tablespoon avocado oil
  • 12 slices bacon or turkey bacon
  • 1 large white onion, sliced
  • 1/2 cup dairy-free shredded cheese, or regular cheese
  • 12 eggs
  • 1/3 cup coconut milk, unsweetened
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup nutritional yeast


Preheat the oven to 425F.

Add the sweet potato rounds to the bottom of a 9×12 pan and drizzle with avocado oil. Roast in the oven for 25-30 minutes or until cooked.

Meanwhile, add bacon to a large skillet over medium-high heat and cook until crispy. Remove from the skillet and set aside.

Now caramelize the onions by adding to the skillet with the bacon fat and sauteing over medium heat for 15 minutes or until browned.

Lower the heat to 400F and remove the sweet potatoes from the oven. Sprinkle over cheese, and then add bacon and onions. In a small bowl, whisk the eggs, coconut milk, and nutritional yeast together and pour over vegetables. Sprinkle over salt and pepper.

Bake in the oven for 20 minutes or until eggs have set. Remove, slice, and serve.