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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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This is incredible!! It took more like 40 minutes to fully cook for me but it has been a heavenly departure from all the veggie egg bakes I’ve been having on whole30! Thank you so much for sharing!
Is this Whole30 Compliant too? It looks like it, but I wonder if I’m missing a detail, since I didn’t see it explicitly tagged or called out! Thanks!
Yes, this is certainly Whole30 compliant!
I really enjoy this. Thank you! The first time I made it I used 8 eggs & accidentally used a whole can of coconut milk. It had to bake longer but still ended up curbing my craving for a sweeter breakfast. The rasins really help for sweetness. I didn’t peel my apple but it all tastes great. Thank you!
Thanks for sharing your experience, Aurora!
Can I use butter or coconut oil as a substitute for the ghee?
Definitely. I do all the time 🙂
Do you peel the apples?
That’s your call! I think it helps with the texture to peel them first. The skin can often be bitter after cooking.
I was really apprehensive about this recipe as I’m not a fan of things that are too “eggy”, but I was pleasantly surprised by how it turned out! I used the minimum of 6 eggs and the addition of the coconut milk really helped to give it that “bread pudding” consistency. I’m excited to try this idea with both sweet and savory add-ins! Thanks for sharing!
Thanks Allison! It’s definitely less scrambled egg breakfast casserole, more solidified by the egg consistency.
Muchas gracias. ?Como puedo iniciar sesion?
De nada!
I tried this today with a couple of substitutions. I used pecans instead of walnuts and unsweetened vanilla almond milk instead of coconut milk. I also used the minimum amount of eggs. I was pleasantly surprised by how tasty and lite these were. I will definitely make these again and again. Thanks for the recipe?
I made this for my breakfast meal preps for the week! SO YUMMY! I used diced dates instead of raisins and added in bacon! I also put in two scoops of collagen for some added protein. Everything baked up perfectly! A great switch up from my standard savory egg bakes.
I’m so glad you enjoyed it. Thanks for the review!
I do not like coconuts. Can I substitute almond milk or something else?
Almond milk or any type of milk will work, honestly!