Wouldn't it be nice to start your day off with a delicious protein and veggie filled dish that you can simply warm up? This Whole 30 Breakfast Bake is it.
Preheat oven to 400 degrees. Spray a 9 x 13 pan with olive oil.
Slice sweet potatoes into small discs (you can use a mandolin for even slices). Cut the discs in half so they are easier to eat. Arrange along the bottom of the pan so they form a base.
Chop up the onion, bell peppers, and broccoli. Tear up spinach leaves. Crumble bacon into small pieces. Toss all in a large bowl and mix together.
In another bowl, crack all 12 eggs and whisk together. Season with salt and pepper.
Pour the egg mixture over the veggie mixture and gently stir together.
Pour the entire egg and veggie mixture over the sweet potato base.
Bake for 40 - 50 minutes or until eggs are firm.
Cut into slices and enjoy! You can store leftovers covered in the refrigerator for up to 5 days.
Notes
You can make this with just egg whites to cut down on the fat if you're looking for a macro-friendly recipe.