A little slice of heaven…brilliant bacon and sweet potato breakfast slice that is! Just wish I had taken a photo of this gorgeous dish before it got devoured this morning!

Not only is this little slice of heaven easy to make, it’s packed with goodness, flavour AND personality!

You can also make it the day before or right before you need it so if you’re heading off for the Easter Weekend and you need a little something to take away…well look no further.

If you wanted to add chorizo, chopped speck or ham instead then just go ahead!  You can mix and match this slice for many years to come.

Don’t have zucchini?  Use corn.

Don’t have sweet potato?  Use up your leftover pumpkin or butternut!  We will have to remember this around the festive season with all those left overs that get left over! Foodie recycling at it’s best.

YOU WILL NEED:

1 cup of grated (raw) sweet potato

1 cup zucchini finely grated

4 rashers bacon finely diced

1 medium onion finely diced

4 large eggs

1 cup plain flour

2 teaspoons baking powder

1 cup grated cheese of your choice (you can use less if using parmesan or pecorino, maybe half a cup!)

2 cloves garlic crushed

1/2 cup chopped chives, parsley or spring onions

salt and pepper to taste

METHOD…THERE IS NO METHOD!

THIS SLICE IS SO EASY ALL YOU DO IS COMBINE EVERYTHING IN A BOWL.  SEASON. BAKE (AT 180C FOR ABOUT 20 MINUTES – THIS WILL DEPEND ON H