For me, breakfast is the most challenging meal of Whole30. I’m an egg lover, but I get bored very quickly with them. I also like breakfasts that I can grab and go because I love to get every single second of sleep possible in the mornings.
I also love bacon.
On a serious note because I know it’s highly debated in the Whole30 community – as I’ve mentioned, I’m not strictly following every single rule of Whole30. Finding truly Whole30 compliant bacon is challenging and near impossible. I opted for Applegate’s as it was the cleanest available on my grocery store’s shelves. I’m approaching this as a lifestyle, and I don’t forsee myself being happy stressing over the teeny, tiniest of details on a list of ingredients. But that’s how I see it, and I respect those who see it otherwise. I’ll do me, and you do you.
Back to the quiche. The sweet potato combined with the bacon, cinnamon, nutmeg, and cloves gave it a fall-inspired flavor that had me longing for boots, scarves, and cooler weather. Because if it’s heartiness, you don’t even miss the crust. I cut it in 6 slices and portioned it in Tupperware. It heated up well the first couple of days, but by the end of the week, it was a little on the dry side. I’m curious to see if freezing it could help it last longer.
Whole30 Bacon Sweet Potato Quiche
Adapted from GrokGrub
- 3 sweet potatoes (about 3lbs total)
- 2-3 tbsp coconut oil
- ¾ tsp sea salt
- 3 slices of bacon (I used Applegate Organic Sunday Bacon)
- 1 c. green onions, chopped
- 10 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
Preheat the oven to 400°F, and grease a 9-inch pie pan with a light layer of coconut oil and set aside.
Wash the sweet potatoes and chop into 1″ cubes. Toss the cubes in 2 tablespoons of coconut oil and 1/2 a teaspoon of sea salt and spread them in a single layer on a baking sheet. Roast in the oven heated to 400° for 20-25 minutes, until they’re soft and edges have browned. Set aside to cool. Lower oven heat to 350°.
In a large skillet over medium-high heat, cook bacon until crispy. Let bacon cool on a paper-towel lined plate to soak up any excess grease. Once cool, chop into pieces and set aside. Pour off most of the bacon grease, leaving about 1 tablespoon for sauteing the green onions. Lower heat to medium.
Thoroughly rinse the green onions and chop before adding them to skillet. Cook for just a couple of minutes until they soften. Place on a paper-towel lined plate to soak up excess grease.
In a large mixing bowl, whisk together eggs, cinnamon, nutmeg, cloves, and 1/4 teaspoon of sea salt.
Line the bottom of the pie pan with the sweet potates and top with the diced bacon and onions. Pour the egg and spice mixture over the top of it all. Bake for 35-40 minutes, until no longer jiggly and edges begin to brown.