Breakfast Casserole With Spinach And Artichokes

Preheat your oven to 400 degrees. Grease a 9×13 pan with avocado oil.
Peel and slice the sweet potatoes into 1/4 inch rounds. Toss the sweet potato with enough avocado oil, to cover and add a generous pinch of sea salt. Line your pan with the rounds, overlapping slightly as they will shrink. If you have extra, put them up the side of the pan.
Place the casserole dish in the oven and bake for 20-25 minutes, or until slightly browned.
Cook bacon in saute pan, until browned.
Removing all but 1 Tbsp. of rendered bacon fat, cook onion on medium heat, until translucent. Add garlic and cook for 30 seconds.
Add all of the spinach, and cook until it wilts. Stir in artichoke hearts. Remove from heat.
In a large bowl, whisk together eggs, coconut milk, salt, pepper and nutritional yeast (if you are using).
Assemble casserole. Top sweet potato crust with spinach mixture. Crumble the bacon on top of spinach mixture. Pour egg mixture over top. Bake for 20-22 minutes or until cooked through. Do not allow to brown.
Cool for 10 minutes before slicing. Enjoy!

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