Sweet Potato Egg Bake

This recipe is my all-time favorite.  I came up with this last summer when I was commuting to work and needed a quick and healthy breakfast option.  I frequently make this on Sundays, and package up individual slices for a delicious breakfast option all week long.  It tastes great when served alongside fresh fruit.  If you don’t have all of the vegetables available, use whatever you have on hand and I promise it will still turn out great!

Sweet Potato Egg Bake

Servings: 12

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes


  • 2 sweet potatoes, cubed

  • 1 large yellow onion, diced

  • 5 mushrooms, sliced

  • 1 pound ground pork (no sugar added!)

  • 8-12 eggs, beaten

  • 2 tablespoons coconut oil or ghee

  • Sea salt and ground pepper, to taste

  • 1/2 bag of spinach (optional)


Preheat oven to 375 F.  Toss cubed sweet potato with coconut oil and season with salt and pepper.  Roast in oven until cooked through, about 15 minutes.  [Alternatively, you can microwave the sweet potato until no longer hard in the center].   Meanwhile, brown the ground pork in a large skillet.  Remove, drain, and set aside.  Saute the onion and mushrooms in the same skillet until nearly done, and add in the spinach.  Stir until just wilted.  Remove from heat.

In a 9 by 13 pan, lay out the cooked sweet potato evenly.  Top with the cooked pork sausage.  This will form the “crust” for the egg bake.  Layer in the cooked vegetables, and then top with 8 eggs.  Add more eggs if needed, to ensure that the vegetables are covered.  Bake for 30 minutes, or until the eggs are set.  Remove from oven and allow to cool.  Cut into 12 large slices, and wrap with plastic wrap or store in an airtight container.  These will stay good up to 5 days in the refrigerator.  They can also be frozen.


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