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This paleo sweet potato apple breakfast bake is naturally sweet, teeming with warming cinnamon, packed with protein, healthy fats, and fiber. The dish reminds me of a New Orleans-style bread pudding with its cinnamon and raisins, but it’s totally paleo! A monthly or weekly staple in our home.
Paleo breakfast. Ugh. I wish I could skip it every day, but that’s not super encouraged if it’s from sheer… distaste. I find myself truly skipping the meal out of a basic lack of desire to eat savory food within, oh, 3 hours of waking up way more often than I should admit.
So I decided to try on a couple of new naturally sweet recipes, but many seemed too custardy, too small, too complicated. The idea to sauté sweet potatoes like a hash, adding in sweet, cinnamon-coated apples, then topping with a creamy egg mixture came to me, and I followed it without very high hopes. Sweet potatoes and eggs? That’s a solid meh from me… but as the scent of the sweet potato-apple mixture began to waft through the air, grounded with plenty of ghee and heady cinnamon, I fell madly in love.
I tend to speak in hyperbole a bit more than I should, but when was the last time I was *freaking out* because a recipe was so good (I mean, besides my paleo shrimp and grits, but if you’ve had them, you’ll see why!)?
Chunks of sweet potato and apple coated in ghee and cinnamon, dotted with plumped raisins and rich walnuts, all covered with a creamy egg mixture? This paleo sweet potato apple breakfast bake is exactly what you need after days or weeks of savory paleo breakfasts. Trust me… I’ve been there many times!
This recipe is quite forgiving, so feel free to add more or less cinnamon, walnuts, or raisins, as desired.
Paleo Sweet Potato Apple Breakfast Bake (Gluten Free, Dairy Free)
Ingredients
- ¼ cup ghee
- 2 medium sweet potatoes peeled and diced
- 2 medium apples cored and diced
- 2 teaspoons cinnamon
- ⅔ cup raisins
- ⅓ cup walnuts
- salt to taste
- 6-8 large eggs see Notes
- 1 cup full-fat coconut milk
Instructions
- Preheat oven to 325º.
- Heat ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.
- Add in apples, 2 teaspoons cinnamon, and raisins, and cook until apples are softened and raisins are plumped, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning. Add in in walnuts and salt, about 1/2 teaspoon to taste. Stir to combine well and sauté the mixture a minute or two
- In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.
- Eggs: 6 eggs creates a less eggy texture, so this is personal preference. I love both!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Cheryl, this recipe is out of this world! I was on the search for a healthy breakfast that I could meal prep for the week, and I was only finding overnight oats or savory egg bites. I’m not a big egg person, and the apple/cinnamon/sweet potato combination balances the eggs out perfectly. (I used 6 eggs.) I plan on sharing this recipe far and wide – everyone needs to know about it!!
I am SO glad you liked it so much! I’m with you honestly – I eat it almost every single day! I can’t stand eggs otherwise, but I feel like I’m getting a lot of great protein and fiber in this recipe 🙂
Great recipe! Love the idea of coconut milk + eggs for that custardy texture. I can see that going all kinds of places… as I’m no longer Whole 30-ing, it’s getting just a touch of maple syrup. 😉
Can something else be substituted for the ghee?
Can you substitute anything else for the ghee?
The recipe will be perfect for my brunch group.
You can use coconut oil for sure!
So, my family (hubby, and 11&14 year old kiddos) are onour 5th Whole30! This is the ONLY b-fast recipe that has been a family hit, outside of the salty/savory world. We miss our sweets and this was close enough that we ALMOST felt guilty, but it WASN’T so sweet as to qualify for SWYPO! THANK YOU!!!
I am sooo glad you like it! It definitely hits the spot for me on a Whole30. I can’t stand eggs in the morning like 90% of the time, so I usually skip breakfast when I’m not on a round. This helps me actually eat a “real meal” and not need to skip breakfast!
This was so good last weekend! And this is coming from someone who hates eggs – both taste and texture. Two things I will do next time: add a tsp of cinnamon to the egg mixture (I love cinnamon and the bites that had a lot of egg needed a lil something to take away from the plain egg taste for me). Also, bake at 350. I had to almost double my bake time at 325, and at the end turned it up to 350 because we were on a time crunch to get out the door. I also loved the texture of the walnuts!
I’m so glad you liked it! Did you use 2 teaspoons of cinnamon in the sauté? I find the egg portion is very, very mild when baked in the recommended large dish! If you use a smaller dish, that will up your baking time, too 🙂
Thank you! I too am worn out with creating breakfast! this looks simple and delicious!
Ha! Then you will LOVE this dish! It’s really quite easy and I eat it all week long. I hope you try it 🙂
I added some chopped up bacon & switched the walnuts to pecans for a Thanksgiving treat! Felt like pie, without the sugar coma! Love this dish! Should be in the Whole30 cookbook!
Yum!! That is seriously high praise if you think it should go in the Whole30 cookbook! <3 And I LOVE it with bacon. So good. I wrote it up as a separate recipe but haven't posted it yet. So happy you liked it!
This looks so good! How long does it last in the fridge? Have you tried freezing it? I want to make this recipe but am worried I wouldn’t eat all 8 servings before they went bad.
This was really good! Thank you! I can also imagine making it as a side for dinner and just leaving out the egg bake part.
If you make it ahead and want to reheat, how do you do that without making the eggs taste disgusting?
It sounds like a great dinner side, Cori! Great idea.
I actually make it ahead and reheat it all the time (including this morning!) and it doesn’t affect the eggs to me at all 🙂
This looks great, forgive me if I’m blind but what kind of apples did everyone use? Can’t wait to try this!
I honestly use whatever I have on hand! I’ve tried it with several different varieties, and it’s always great 🙂