Tuesday, March 25, 2014

Sweet Potato Breakfast Pie

1 sweet potato
10 cherry tomatoes
7 strips of Irish bacon
1/2 cup kale wilted in bacon fat, stems removed

4 super jumbo eggs
2 tbsp fat of canned coconut milk
1/4 cup coconut flour.
salt and pepper

Preheat oven to 400 degrees

Cube one sweet potato and add to an 8x8 baking dish. Slice tomatoes in half and top sweet potatoes. Fry Irish Bacon and cut into small strips. Add about four or five leaves of kale (stem removed) to bacon fat and cook just until wilted. Top baking dish with kale and then add bacon.

For the eggs
Beat 4 super jumbo eggs, 2 tbsp of the fat from canned coconut milk and 1/4 cup coconut flour until well combined. Season with salt and pepper.
Pour egg mixture over vegetables and bacon. Pat down everything with a spatula until the egg mixture rises above the bacon. It is okay to mash the sweet potatoes a bit.

Bake for 15- 20 minutes.

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