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Bacon Sweet Potato Frittata (Paleo + Whole30)

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bacon sweet potato frittata paleo whole 30 almond oil mushroom

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You already know that we are all about the make ahead breakfasts, so it is no shock to see that we’ve got another breakfast recipe. This bacon sweet potato frittata is great for making over the weekend to have on stand-by in the fridge.

This bacon sweet potato frittata is a savory-sweet combo that is always a good idea and honestly doesn’t really get old either. It’s hearty, filling and a great way to start your day. The best part is that when you make it ahead of time over the weekend, it will be sitting in your fridge ready to be re-heated during your busy work week.

This recipe calls for all simple ingredients, nothing fancy or unusual. Just make sure you cube your sweet potatoes into small enough pieces, so they get tender roasting in the oven for 25-30 minutes. Seriously, then it’s just cooking up the bacon while the potatoes roast, prepping a couple of veggies and putting it all together before it goes into the oven to finish cooking.

This is an easy recipe to add to your meal prep because you’ll enjoy eating this bacon sweet potato frittata on repeat during the work week. It makes great leftovers and tastes just as good reheated as it does the day you make it.

Further Food Commentary:

Avocado Oil is a fantastic substitute for butter or coconut oil. It is high in healthy, unsaturated fats and is high in lutein, which is good for eye health. On top of that, it has been proven to reduce inflammation. Mushrooms are a surprise nutrient packed food. They have high amounts of Vitamin B6 and vitamin D, which help with nerve function and help absorb calcium, respectively.

By Paige Geimer

Bacon Sweet Potato Frittata (Paleo + Whole30)

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:50 minutes
  • Servings: 8

Ingredients

2 sweet potatoes, cut into small cubes
1 tablespoon avocado oil
10 pieces bacon, diced
3 cups spinach, roughly chopped (or sub other greens)
4 green onions, diced
3 cups mushrooms, diced
12 eggs
2 teaspoons sea salt, divided
1 teaspoon ground pepper

Instructions

  1. Preheat oven to 400° Fahrenheit and line 1 large or 2 medium baking sheets with parchment paper.
  2. Cut sweet potato into small cubes and spread them out on baking sheet. Drizzle with oil and season with about 1 tsp sea salt. Mix to coat and place in the oven to bake for 25-30 minutes, or until potatoes are tender.
  3. While potatoes are cooking, dice bacon and place it in a large oven safe skillet over medium heat (use a large skillet, you will add all ingredients in the skillet later to cook in the oven). Cook bacon until it is just starting to get crispy. Remove and place on a paper towel lined plate. Reserve enough bacon fat in the bottom of the pan to coat.
  4. Chop spinach, green onions and mushrooms.
  5. Whisk eggs together in a large bowl. Add in spinach, green onions, mushrooms, bacon and 1 tsp each of salt and pepper. When the potatoes are finished, turn the oven down to 375 degrees Fahrenheit and place potatoes in the bowl. Mix everything together.
  6. Now, heat the skillet you cooked the bacon in over medium heat and pour the egg mixture in. Let it cook for 2-3 minutes until bottom has cooked slightly.
  7. Transfer to the oven and cook for an additional 20-25 minutes, or until the eggs are cooked through. Cooking time will depend on the size of the skillet, so check it after 15 minutes and remove once the eggs are set in the middle. Remove from the oven, cut into pieces and serve.
Preheat oven to 400° Fahrenheit and line 1 large or 2 medium baking sheets with parchment paper. Cut sweet potato into small cubes and spread them out on baking sheet. Drizzle with oil and season with about 1 tsp sea salt. Mix to coat and place in the oven to bake for 25-30 minutes, or until potatoes are tender. While potatoes are cooking, dice bacon and place it in a large oven safe skillet over medium heat (use a large skillet, you will add all ingredients in the skillet later to cook in the oven). Cook bacon until it is just starting to get crispy. Remove and place on a paper towel lined plate. Reserve enough bacon fat in the bottom of the pan to coat. Chop spinach, green onions and mushrooms. Whisk eggs together in a large bowl. Add in spinach, green onions, mushrooms, bacon and 1 tsp each of salt and pepper. When the potatoes are finished, turn the oven down to 375 degrees Fahrenheit and place potatoes in the bowl. Mix everything together. Now, heat the skillet you cooked the bacon in over medium heat and pour the egg mixture in. Let it cook for 2-3 minutes until bottom has cooked slightly. Transfer to the oven and cook for an additional 20-25 minutes, or until the eggs are cooked through. Cooking time will depend on the size of the skillet, so check it after 15 minutes and remove once the eggs are set in the middle. Remove from the oven, cut into pieces and serve.

Nutrition Information

Per Serving: Calories: 220; Total Fat: 13 g; Saturated Fat: 4 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 2 g; Cholesterol: 288 mg; Sodium: 791 mg; Potassium: 343 mg; Carbohydrate: 11 g; Fiber: 3 g; Sugar: 2 g; Protein: 15 g

Nutrition Bonus:

Vitamin C: 10%; Vitamin A: 122%; Iron: 13%; Calcium: 7%

 

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Erica Winn Contributor
Real Simple Good
email
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