1. Preheat the oven to 350 degrees. Grease a 9-inch round pie pan and set it aside.
2. In a medium skillet on medium heat, add the bacon pieces and continue cooking until the fat is rendered and the bacon is crispy. Remove the bacon pieces from the pan and set them aside.
3. In a separate medium skillet on medium heat, add about 1-2 tablespoons of the bacon fat, the sliced onions, and 1/2 teaspoon of sea salt. Continue cooking until the onions are caramelized, stirring occasionally to keep them from burning.
4. In the pan the bacon was cooked, add the diced sweet potatoes and 1/2 teaspoon of sea salt and cook for about 5 minutes. The potatoes do not need to be cooked through. Remove the potatoes and add the sliced mushrooms. Cook the mushrooms until they are fully cooked, 5-7 minutes, and set aside. You want the liquid removed from the mushrooms to ensure your egg bake isn’t watery.  
5. In a medium bowl whisk the eggs, coconut milk, and coconut aminos together. Add the bacon, onions, sweet potatoes, and mushrooms to the egg mixture. Stir together and pour into the greased pie pan.
6. Place egg mixture in the oven and cook for about 25-30 minutes. The center of the egg bake should not jiggle when it is completely cooked. Serve hot out of the oven or slice up for weekday breakfasts.

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