Bacon & Hashbrown Egg Bake

Egg bakes make great breakfasts because once they are cooked, breakfast is easy and ready to go. This breakfast is Whole30 and Paleo compatible.



  • 1 large Japanese sweet potato, peeled and shredded (about 3 cups shredded)
  • 1 small yellow onion, large dice
  • 4 garlic cloves, minced
  • 1 green onion, thinly sliced
  • 2 T coconut aminos
  • 1/3 C coconut milk
  • 2 T nutritional yeast
  • 12 eggs
  • 12oz bacon, roughly chopped
  • 2 T avocado oil
  • 1 tsp sea salt


  1. Preheat the oven to 400 degrees. Toss the shredded sweet potato with the avocado and 1/2 teaspoon sea salt.
  2. Press the shredded potato firmly in a 9-inch pie pan; it should resemble a crust, with the potato going up the sides of the pie pan. Place in the oven and bake for 20 minutes.
  3. In a medium sauté pan, add the chopped bacon and cook on medium-low until it’s crispy. Using a slotted spoon, remove the bacon from the pan and set it aside.
  4. Drain the bacon fat from the pan, leaving about 1-2 tablespoons of fat in the pan. Add the onion and 1/2 teaspoon sea salt and cook until the onion is translucent about 7-10 minutes. Add the minced garlic and continue cooking for about 1-2 minutes. Remove the pan from the heat and set it aside.
  5. In a medium bowl, whisk the eggs, coconut milk, coconut aminos, and the nutritional yeast. Then add the bacon, onion/garlic mixture, and green onion and thoroughly mix everything.
  6. Pour the egg mixture into the pie pan with the sweet potato crust and place it in the oven.
  7. Bake for 35-40  minutes. The center should be set up and no longer wiggle when it’s fully cooked.