Ingredients: 1 pound bacon, diced. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cups diced tomatoes. 1 cups diced sweet potatoes. 1 cups shredded sweet potatoes. 12 large eggs. cup full-fat coconut milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: In a skillet over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the bacon fat in the skillet. Add the diced onion, red bell pepper, and green bell pepper to the skillet with the bacon fat. Cook until softened. In a large bowl, whisk together the eggs, coconut milk, garlic powder, onion powder, paprika, salt, and pepper. Add the cooked bacon, sauted vegetables, diced tomatoes, shredded sweet potatoes, and diced sweet potatoes to the bowl with the egg mixture. Stir to combine. Grease the slow cooker insert with cooking spray. Pour the egg mixture into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set. Once cooked, sprinkle with chopped fresh parsley before serving. Serve warm and enjoy!