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Moroccan Whole30 Breakfast Casserole - This healthy, gluten free,  paleo breakfast casserole is an easy breakfast or brunch with a little taste of the Middle East!  Grain/dairy/sugar free and only 200 calories a serving! | #Foodfaithfitness | #whole30 #paleo #glutenfree #healthy #breakfast
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Moroccan Gluten-Free Breakfast Casserole

This Moroccan Gluten-Free Breakfast Casserole packs a punch in vibrant flavors!
Course Breakfast
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 50 minutes
Standing Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Calories 200kcal

Ingredients

  • olive oil for greasing the pan
  • 3 slices sugar-free bacon
  • 2 1/2 cups sweet potato cut into 1/2-inch cubes
  • 1/2 cup onion roughly chopped
  • 1 teaspoon ground cumin
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon smoked paprika
  • 1/16 teaspoon ground allspice
  • 2 teaspoon tomato paste
  • 1 14-ounce can fire-roasted diced tomatoes
  • 4 large eggs
  • Cilantro for garnish

Instructions

  • Preheat your oven to 400 degrees Fahrenheit and rub an 8x8-inch pan with olive oil.
  • Heat a large pan on medium heat and cook the bacon until crispy, flipping once, or about 2-4 minutes per side. Transfer the bacon to a paper towel-lined plate (do not drain the fat) and blot off any excess fat from the bacon. Set aside.
  • Add the potatoes and onions right into the pan with the remaining bacon fat. Cook until they just begin to brown and start to become tender, about 5 minutes.
  • Add the cumin, salt, cinnamon, smoked paprika, and allspice, and stir until the potatoes are covered. Add the tomato paste and stir it around. Cook, stirring frequently, until the potatoes are mostly tender, but still a little undercooked, about 5-7 minutes. Transfer them to the bottom of the prepared baking dish and spread out evenly in a single layer.
  • In a large bowl, whisk together the diced tomatoes and eggs, adding a pinch of sea salt. Crumble up the cooked bacon and whisk it in. Pour over top of the sweet potatoes, spreading out until all the potatoes are covered.
  • Bake until the top feels set, about 30-35 minutes. Let stand for 4-5 minutes.
  • Garnish with cilantro and enjoy!

Nutrition

Calories: 200kcal | Carbohydrates: 22.7g | Protein: 10.5g | Fat: 7.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Cholesterol: 191.6mg | Sodium: 923.1mg | Potassium: 596mg | Fiber: 4.4g | Sugar: 7g | Vitamin A: 410IU | Vitamin C: 6.5mg | Calcium: 42mg | Iron: 1.4mg