Preheat the oven to 425 degrees.
Toss peeled, shredded sweet potatoes with 3 tbsp olive oil and 1/2 tsp salt. Press into a 9x13 inch pan.
Cover and bake for 20-25 minutes, or until edges have gotten dark brown.
While the crust is baking, saute italian sausage in a 12 inch skillet. Remove.
In the same pan, fry 6 slices of bacon. Remove and chop. Reserve 1-2 tbsp of bacon fat in pan.
Saute the remaining vegetables in the pan with the bacon fat.
In a large bowl, combined eggs, liquid egg whites, coconut milk, the remaining 1 tsp salt and pepper. Whisk until well combined.
Combine all ingredients into the egg mixture and mix to combine.
Pour full mixture into finished crust, even out, and bake uncovered in 425 degree oven for 35-45 minutes or until a toothpick comes out the center clean. Enjoy!