Gent Breakfast Loaves

I started out with these as muffins, using a recipe from Outside.com. I’ve modified the recipe enough that I feel it’s safe to call it my own. These are great for a busy schedule. I prepare six of them on Sunday night and then reheat in the microwave throughout the week.

At first they may be time consuming to prepare, but I’ve got my system down so that by the time the bacon is done, everything is ready to go. Takes me about 20 minutes of prep time and then 30 minutes of baking.

Here’s what you need for six servings:

1. 1.5 yellow onions (diced)
2. 6 tablespoons butter
3. 1 cup grated sweet potato
4. 0.5 cup grated rutabaga
5. 24 strips of bacon
6. 18 eggs (whisked)
7. 2 cups grated cheese

First, cook your bacon in the oven until it is about half done, about 12–15 minutes at 350°.

While the bacon is cooking, prepare your onion, sweet potato and rutabaga. You can also whisk the eggs during this time.

Chop the bacon and line the bottoms of your mini loaf baking pans, 4 strips per pan.

Melt butter on medium high in a skillet. Add the onions and cook until clear, about 3–4 minutes. Add the sweet potato and rutabaga and cook another 5–7 minutes. Let cool and then spoon evenly over the bacon in the loaf pans.

Pour eggs evenly over the mini loaf pans and top with shredded cheese. Bake at 350° for 30 minutes. Enjoy!