1 Tbsp coconut oil
1 medium sweet potato, peeled and sliced into very thin rounds
1/4 tsp salt
1/2 tsp herbs de provence
1/2 cups carrots, peeled and shredded
1/2 cups zucchini, peeled and shredded
3/4 lbs bacon in strips
Grease 9×13″ glass dish thoroughly with coconut oil.
Lay out the sweet potatoes in a single layer, overlapping so that a crust can be formed by sealing out the egg (if the egg leaks under, that;s fine) and set aside.
Whisk together eggs, seasoning, carrots and zucchini until frothy with air bubbles.
Pour eggs over sweet potatoes.
Gently lay strips of beef bacon in an overlapping pattern over the uncooked egg mixture.
Bake at 400 degrees for 30 minutes.