1 h 0 min

Step 1

Start by pre-heating your oven to 425F. If you are using fresh sweet potatoes, place them in the oven for 45 minutes to fully bake. They are ready when the skin cracks to touch. Remove from oven and allow to cool.(This step can be done ahead of time or skipped all together, if using sweet potato pie filling).

Step 2

In a separate pan, add your bacon - sliced into 1/4 in. Pieces. Bring the heat to medium and allow the fat to render. Keep the bacon moving, so it develops a well rounded crispy exterior.

Step 3

Once the bacon has released it’s fat and has crisped up well, add your thinly sliced (or shredded) raw OR leftover brussel sprouts. If you are cooking your brussel sprouts from raw, allow them to cook for 12-15 minutes in the pan. If using leftovers, 5 minutes is perfect.

Step 4

To the brussel sprouts, add your maple syrup, thyme and sea salt. Finish on high heat for 2 minutes. Remove from heat and set aside in order to cool.

Step 5

Meanwhile, peel your cooled sweet potatoes and add to a bowl with your milk. Add freshly grated nutmeg, thinly sliced sage, flour and sea salt. Whip. Add your 6 eggs and whip.

Step 6

Into the eggs, gently incorporate 3/4ths of your brussel sprout mixture.

Step 7

Pour your mixture into a parchment paper lined 5X9 baking dish. Top the mixture with the remainder of your brussel sprout mixture.

Step 8

Bake for 40 minutes.

Step 9

Check whether your frittata is done using a toothpick.

Step 10

Serve immediately or at room temperature!

Step 11

Share with your lovers!

Step 12

YASSS.