) Pour avocado oil in a pot, and saute onions 2-3 minutes until cooked.
) Add garlic and bacon, stirring until bacon is cooked throughout.
) Add diced sweet potatoes into pan and cover for 5 minutes until potatoes soften (you may need to uncover and stir occasionally to prevent things on the bottom from burning).
) Add kale, then sundried tomatoes, stirring until well combined.
) Cover and cook on low heat until kale is wilted
) In the meantime, whisk together eggs, coconut milk, italian seasoning, and sea salt.
) Layer the bacon, sweet potato mixture on the bottom of a 13x9 inch pan, and pour the egg mixture over the top.
) Bake at 375 F for about 20-25 minutes.
I love the convenience of a breakfast casserole, but you could also leave out the egg mixture from this recipe and just make a breakfast hash. Serve with fresh scrammbled eggs or a egg over medium with a runny yolk. YUM!