Brussels Sprouts Egg Bake
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/3 cup coconut milk
1/4 cup nutritional yeast
8 slices bacon (low sodium)
2 large sweet potatoes (chopped)
3 cups brussels sprouts (chopped)
1/2 tsp garlic powder
1 onion (chopped)
Preheat oven to 425º F.
In a skillet, cook bacon until crispy and set aside on paper towels.
Once cool, chop up bacon.
On a baking sheet with parchment paper, add chopped sweet potatoes and brussels sprouts with olive oil mixed throughout.
Cook for around 20-30 minutes or until both are relatively soft.
Add chopped onion on skillet where bacon was cooked.
Cook until slightly brown and remove from heat.
In a bowl, add and mix eggs, coconut milk, nutritional yeast, and garlic powder.
Once everything is done, add and mix all ingredients in a casserole dish.
Reduce oven heat to 400º F and bake for around 20 minutes or until eggs are done.
Evenly divide recipe into 6 servings to come as close to the given macros as possible.