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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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The nutritional breakdown has 2 grams of protein, is that right?
Hi, Melissa! No, sorry, that was an error from a recipe card migration. Thanks for bringing it to our attention so we could correct it! The updated macros are shown on the recipe card now.
I added blueberries just before baking instead of raisins. Ammaaaazing.
Yum!
This is fantastic!!! It will make a regular occurrence on our table. I used coconut oil in a Granitestone oven safe pan. I used gala apples. I don’t like raisins so I substituted dried cranberries with orange essence from Trader Joe’s which was wonderful. My husband asked me to add more cranberries next time. I didn’t put the walnuts in the bake since my daughter is allergic to nuts, but toasted some and sprinkled on top of mine and husband’s plate. I admit I did add about a 1/4 cup of maple syrup to the egg mixture as I was afraid my family would think it wasn’t sweet enough. We aren’t on Whole 30, just trying to eat healthier. I used a dash of salt. I think a 1/2 tsp would make it too salty, but we are low sodium. I sprinkled some cinnamon on top after it came out of the oven. I think I will add more cinnamon to the egg mixture as others have done. Also, will add a tsp. of vanilla extract next time. One serving was very filling. My 14 yr old daughter who is very picky and doesn’t care for eggs loved it!
We’re so glad you and your daughter enjoyed it!
Have you tried making this at all with a Crock-Pot?
We haven’t, but if you do, let us know how it turns out! The downside to using a crockpot is that it likely will turn out mushier, but the flavor should still be wonderful.
How long does it last and what is the best way to store it? Does it freeze and reheat well?
Wanting to prep it and use for a a trip away.
This recipe looks delicious! Do you think an Italian sausage would be a good addition in this recipe to add an extra “something?” I have some to cook up and wondered if it would work? Thanks!
We haven’t tried it with that ingredient, but that sounds like it could be yummy!
This recipe is amazing! I have been on a no-refined sugar diet for almost a year now. I have always had such a sweet tooth, so always looking for “treat” type recipes. I was blown away with how delicious this turned out! I think I even enjoyed it a bit more the next day, after chilling in the refrigerator overnight. Will definitely be making this again – thank you, Cheryl! 🙂
This is so good! I used to do a Saturday brunch with my kids and make french toast or waffles or something, but obviously that’s off-limits during a Whole30, so this was a nice alternative. First time I didn’t have raisins, so I left them out. Second time I included them. It’s definitely better with the raisins. I also tried subbing 1/2 t of cinnamon with cardamom because I love cardamom. Both ways are delicious.
what if you don’t have a cast iron skillet?
You can sauté in a skillet, then transfer to a baking pan and proceed with the next steps. 🙂
How would this do if I leave out the nuts? Does that just add to the flavor or do you need them for texture? I have a tree nut intolerance. Anything I could sub in if I need to? Thank you!
You can omit the nuts! 🙂 They’re for additional protein, flavor, texture, but this recipe would be fine without them!
Toasted pumpkin seeds would be wonderful sprinkled on top.
We totally agree!