10oz bacon (uncured, no sugar), sliced to 1/4″ sticks
2 cups brussels sprouts, cut to 1/4″ rounds
12* large eggs
scant 1 cup (1/2 can) coconut milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
avocado, for topping
In a large skillet over medium heat, cook the bacon strips until crispy.
While the bacon is cooing, spread the sliced brussels sprouts in a single layer on a baking sheet, and broil 3-4″ away from the coils in your oven for 3-4 minutes. They should have some blackened bits, but still be mostly green.
Remove the brussels from the oven and stir into the bacon when it’s nearly done. Remove from the heat, and set aside.
Preheat the oven to 375F.
Crack all twelve eggs into a large mixing bowl. Make sure the coconut milk is homogenous (if it has separated, mix it together until smooth before measuring out half the can!), and add half of a can to the eggs. Whisk together, along with the salt, pepper, and cayenne.
Mix in the brussels and bacon, and pour everything into a 9.5″ pie dish that’s been greased with coconut oil, ghee, or olive oil.
Bake for 35-40 minutes, or until the top is golden and the center is set.
Serve warm topped with avocado and hot sauce! (optional, but that’s how I eat it!)
I use a 9.5″ pie pan, and it gets pretty darn full! If you use a smaller pie pan, you might decrease the number of eggs and amount of coconut milk just slightly.