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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.
Before You Get Started
- To get the creamy, fluffy consistency we want for the eggs in this recipe, you’ll need to use coconut milk. Make sure you get the right one, though! Look for a canned coconut milk – NOT a “coconut milk beverage” in a carton. Also, you want to be sure you’ve got unsweetened coconut milk. This paleo breakfast bake has natural sweetness from the sweet potatoes and apples, and sweetened coconut milk would be too much. Lastly, full-fat coconut milk will give you the best, creamiest egg texture.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Sauté the Mix-ins.
Toss the diced sweet potatoes into a large cast-iron skillet with melted ghee and sauté them until they begin to soften. At that point, add in the chopped apples and raisins, and continue sautéing until the raisins are plump and the apples and potatoes are soft. Throw in the walnut pieces and let everything simmer for a few minutes.
Cheryl’s Tip: If you don’t have a cast-iron skillet, that’s ok! Any oven-safe skillet will work. If you don’t have an oven-safe skillet, use a regular skillet for the stovetop portion, then transfer the mix-ins to a baking dish. Add the eggs to the baking dish and finish the recipe as instructed.
Add the eggs.
Whisk together the coconut milk and your desired number of eggs (6 for a less-eggy texture and 8 for a more-eggy texture) until they’re fully incorporated. The mixture should be pale yellow in color with no egg streaks left in the bowl. Pour the prepared eggs into the cast-iron skillet and smooth everything out into one even layer.
Make it a bake.
Pop the skillet in the oven for 20 minutes or until the eggs are baked-through completely. You can check the doneness of the eggs the same way you’d check the doneness of a cake or pan of brownies. When the eggs are ready, carefully take the skillet out of the oven, slice, and serve!
What I Love About This Recipe
- 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 hearty breakfast bake is exactly what you need after days or weeks of savory paleo breakfasts. Trust me… I’ve been there many times!
- This paleo breakfast bake is, like, the Goldilocks of breakfast bakes. Not too sweet, not too savory, not too custardy, not too complicated. Honestly, when this idea first came to me eons ago, I followed it with low expectations. But when the scent filled my kitchen and I saw all the components come together in real time? I was in love.
Recipe Variations
- Make it Your Own: This recipe is quite forgiving! Feel free to add more or less cinnamon, walnuts, or raisins, as desired.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Paleo Breakfast Bake with Sweet Potatoes and Apples
Equipment
- Oven
- stovetop
- Large cast-iron skillet
- Large wooden spoon
- medium mixing bowl
- whisk
Ingredients
- ¼ cup ghee
- 2 medium sweet potatoes approximately 4-5 ounces each; peeled, diced
- 2 medium apples approximately 5-6 ounces each; cored, diced
- 2 teaspoons ground cinnamon
- ⅔ cup raisins
- ⅓ cup walnut pieces
- salt to taste
- 6-8 large eggs see Notes
- 1 cup full-fat, unsweetened coconut milk
Instructions
- Preheat oven to 325º Fahrenheit. Place large cast-iron skillet on stovetop over medium heat.
- When skillet is warm, add ¼ cup ghee. Continue heating skillet until ghee is completely melted.
- Once melted, add 2 medium sweet potatoes and stir to coat in ghee. Sauté diced potatoes, stirring often, until potatoes begin to soften, approximately 5 to 10 minutes.
- When potatoes have begun to soften, add 2 medium apples, 2 teaspoons ground cinnamon, and ⅔ cup raisins. Stir to incorporate.
- Sauté ingredients 8 to 10 minutes or until raisins are plump and apples and potatoes can be easily pierced with tines of fork. Note: If needed, stir in 1 tablespoon water (plus more if needed) to prevent ingredients sticking and burning.
- When potatoes and apples are soft, add ⅓ cup walnut pieces and salt, to taste. Stir to incorporate, then sauté mixture 2 minutes.
- Crack 6-8 large eggs into medium mixing bowl, then add 1 cup full-fat, unsweetened coconut milk. Whisk ingredients together until fully combined into pale yellow mixture with no streaks of eggs remaining.
- Remove skillet from heat and let cool slightly. Pour egg mixture directly into skillet. Use back of spoon or silicone spatula to spread egg mixture evenly across skillet.
- Place skillet in preheated oven. Bake egg mixture 20 minutes or until eggs are set. To check, insert tip of knife directly into center of bake, then remove. Knife should come out completely clean.
- Carefully remove skillet from oven and set aside. Let stand 3 to 5 minutes, then slice bake and serve as desired.
- Eggs: 6 eggs creates a less eggy texture, so this is personal preference. I love both versions!
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.
Did You Make This Recipe?
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Brighten Up Your Day the Paleo Way
- Paleo Pumpkin Breakfast Bake
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
- Air Fryer Bacon
- Paleo Pancakes (Gluten Free, Dairy Free)
- Sweet Potato Waffles
- Roasted Cauliflower Steaks
- Whole30 Breakfast Tacos
- Paleo Hash Brown Breakfast Casserole with Bacon and Hollandaise
- Instant Pot Chicken Carnitas
- Paleo Cinnamon Roll Pancakes
- Brussels Sprouts Salad (Whole30, Paleo)
- Stuffed Sweet Potatoes with Buffalo Chicken & Ranch
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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 🙂