Ingredients
 
  • 12 slices pork belly (if necessary substitute 12-16 oz ground turkey or pork)
  • 1 tsp smoked paprika
  • 1 tsp cracked black pepper
  • 2-4 tbs coconut oil, divided
  • 2 large sweet potatoes peeled and slices into 1/4 inch rounds
  • 3 c brussels sprouts tops removed and quartered (or rough chopped)
  • 1 large onion, thinly sliced
  • 12 eggs
  • 1/3 - 1/2 c full fat coconut milk
  • ½ tsp garlic powder
  • black pepper to taste
Instructions
 
  1. Preheat oven to 425°F. Grease a 9×13 inch casserole dish with coconut oil, making sure to cover bottom and sides of pan. Line a large baking sheet with parchment paper.
  2. Cut the pork bellies into 1-inch pieces and sprinkle with paprika and pepper. Place in a large heavy skillet. Cook over medium high heat, stirring occasionally for even browning. Cook until pork pieces are crisp. If using ground meat, cook until well browned. Remove meat using a slotted spoon and place on paper towels. Set aside the pan containing the cooking remnants and oils.
  3. In small saucepan, heat 1-2 tablespoons coconut oil until liquid. In a large mixing bowl, toss the sweet potato rounds with half of the coconut oil and spread evenly over the bottom of the casserole dish.
  4. Toss brussels sprouts with remaining oil and arrange on the parchment lined baking sheet in a single layer. Place the sweet potatoes and brussels sprouts in the oven to roast. After 20 minutes, remove the brussels sprouts. Continue roasting the sweet potatoes for an additional 10 minutes. Remove from oven.
  5. Reheat cooking pan used for pork bellies over low to medium heat. Add onions to pan, stirring occasionally, and cook for about 25 minutes until onions have caramelized. Remove from heat.
  6. In a medium sized mixing bowl, whisk together the eggs, coconut milk, and garlic powder. Set aside.
  7. Set oven to 400°F. To assemble the casserole, layer brussels sprouts over the sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, followed by the cooked meat. Pour the whisked egg mixture over the casserole to evenly cover.
  8. Place on middle rack in the oven and bake for about 25 minutes until the center is set and edges begin to turn light brown.
  9. Allow to cool for 10 minutes before cutting into desired serving sizes.