I’d never had beef bacon before the ever awesome US Wellness Meats sent us some to try. Unsure what to do with it, I did some poking around and the consensus on beef bacon in general seemed to be, “It’s good, but very beefy.” So, instead of serving it pan fried beside runny eggs and sauteed greens (our favorite application of pork bacon) I thought using it for an egg casserole with savory flavors would pair nicely with what I anticipated to be salty beefy goodness. And… judging by Finn’s 4 servings, it was.
Finian and Cole said they “loved” the beef bacon and have requested it more often. Finn especially loved the “spider web” the grass fed fat made as he ate the bacon right off the top. And without nitrates, sugar and extra Omega 3 I was happy to see the boys go to town chowing down on the awesome uncured beef bacon.
This casserole is inspired by Spunky Coconut’s Oven Omelet with Sweet Potato Crust. Make sure you check out Kelly’s site for a ton of dairy-free, grain-free inspirations!
Beef Bacon and Sweet Potato Brunch Casserole
Grain-Free, Dairy-Free, Nut-Free
Ingredients
1 Tbsp coconut oil
1 medium sweet potato, peeled and sliced into 1/8″ thin rounds
1/4 tsp salt
8 eggs
1/2 tsp herbs de provence (or your favorite dry herbs)
1/2 C carrots, peeled and shredded
1/2 C zucchini, peeled and shredded
3/4 lbs sliced sugar-free nitrate-free beef bacon
Instructions
- ♥ Grease 13×5″ glass dish thoroughly with coconut oil
- ♥ Lay out the sweet potatoes in a single layer, overlapping so that a crust can be formed by sealing out the egg (it’s OK if egg leak under) and set aside
- ♥ Whisk together eggs, seasoning, carrots and zucchini until frothy with air bubbles
- ♥ Pour eggs over sweet potatoes
- ♥ Gently lay strips of beef bacon in an overlapping pattern over the uncooked egg mixture
- Bake at 400 degrees for 30 minutes
The boys were able to make this casserole almost entirely by themselves. It was super simple and chock full of hearty vegetables. They ate the bacon off the top and then chowed down on the remaining egg and vegetables. It kept them filled and fueled for hours, and there’s even leftovers for breakfast later this week.
Since we had remaining shredded carrot and zucchini, we served this with Eat the Cookie’s Carrot Cake Pancakes. We used a 50/50 ratio of carrots/zucchini instead of just carrots and replaced the baking powder (use this formula but leave out the corn starch). These pancakes were super fluffy and easy to work with. We sandwiched ours with homemade apple butter.
These almost savory pancakes don’t use any sweeteners (we left the raisins out of ours), so we doubled the batch and the boys are looking forward to reheating the leftovers and making them on their own for breakfast or snacks whenever they want. This was a perfectly delicious brunch for our lazy Sunday!
And just so you know, US Wellness Meats is currently having a sale for today only! High quality products abound over there, including the beef bacon featured in this post! Just use the code “TDAY” for 15% off!
