This hearty and flavorful breakfast casserole needs to make its way into your weekly meal prep!  It’s delicious for breakfast, but due to its savory flavors, I’ve enjoyed it for lunch and dinner as well.  A sweet potato “crust” on the bottom is topped with the typical breakfast foods: eggs, bacon, spinach, and onion. This casserole reheats well as leftovers, so make this next time you’re meal prepping!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Servings: 6 servings



1 large sweet potato, sliced thin into “rounds”
8 eggs
4 pieces bacon
1/4 cup diced onion
1 cup spinach
Coconut oil


Preheat oven to 400 degrees.  Brush some melted coconut oil on a 9×13 pan to prevent sticking.

Bring a pot of water to a boil.  Add sweet potato rounds and boil for 10 minutes, until tender.

Meanwhile, add bacon to a skillet.  Cook until crispy then remove.  Crumble into small pieces.

Once sweet potatoes are tender, pat them dry and place in bottom of pan, spreading them out.

Whisk eggs in a large bowl then mix with bacon, onion, and spinach.  Pour mixture over sweet potatoes.

Cook 30-35 minutes or until cooked thoroughly.