Sweet Potato Squash Breakfast Casserole

Ingredients:
1/2 Organic Sweet Potato
1/2 lb organic maple ground pork
1 Small-Med Organic Spaghetti Squash
1 5.46 oz can organic coconut milk (full fat)
1 container organic egg whites
4 organic eggs
4 pieces organic bacon (cooked)
1 tsp bacon grease
Spray olive oil

Seasonings:
1 tsp gound pepper
1 tsp sea kelp
Dash nutmeg
1 Tbsp chipotle seasoning

Directions:
Prepare Squash: Preheat Oven to 400 degrees. Place squash in microwave for 2 minutes.  When done chop ends of and slice squash in half lengthwise.  Spray with olive oil and pepper.  Place foil over cookie sheet.  Put both pieces of squash face down on cookie sheet and cook for 20 minutes.

Wash and scrub sweet potato.  Shred sweet potato finely.  Place in bowl.

Brown pork, draining fat as needed.  I used a tsp of bacon grease to cook pork in.  Sub coconut oil, grape seed oil if preferred.

Once squash is cooked, let cool.  Remove seeds then shred with fork.  Place in bowl with sweet potato.

Crumble bacon and set aside.  Put all remaining ingredients in bowl and mix well (pork, eggs, egg whites, coconut milk, seasonings)

Spray 9x13 pan with olive oil.

Pour all ingredients into dish.  Sprinkle top of casserole with crumbled bacon pieces.

Bake at 400 degrees for approximately 45 minutes or until cooked through.  Enjoy!