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Dairy-Free Egg Bake

ByAshley
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If you need a make-ahead breakfast that actually keeps you full, this dairy-free egg bake does the job. Sweet potatoes, spinach, and sausage make it hearty, sliceable, and easy to reheat for busy mornings or brunch.

Spinach and Sweet Potato Egg Bake with Italian Sausage

What I really love is how high in protein it is, making it my go-to for keeping my busy household fueled. I just bake it, slice it into convenient portions, and store any leftovers for a quick, high-protein breakfast later on.

This recipe is :

  • Naturally dairy-free
  • It's hearty and balanced enough to stand alone
  • It's meal-prep friendly and reheats well

Egg Bake Ingredients

Egg Bake Ingredients
  • Eggs. Free-range, pasture-raised eggs.
  • Italian sausage. I used 100% beef Italian sausage from my local market.
  • Spinach. Fresh, washed, and dried.
  • Sweet potatoes. Peeled and diced.
  • Onion. Any variety will do.
  • Herbs and Spices. Fresh parsley, smoked paprika, granulated garlic, salt, and pepper.
  • Olive oil. To grease the baking dish.

For quantities, see the recipe card.

Egg Bake Instructions

Healthy Egg Bake with Spinach and Sweet Potatoes

I know the last thing anyone wants to do when baking is to get out a pan. Trust me, it will all be worth it.

Because sweet potatoes cook at a different rate than eggs, and we want the sausage to brown nicely, sautéing each ingredient before baking it will result in a delicious egg bake.

  1. In a large skillet, cook sweet potatoes, onion, Italian sausage, spices, and spinach. *see recipe card
  1. Grease a baking dish. Transfer the mixture to the baking dish. Spread the mixture evenly and pour in the whisked eggs.
  1. Bake at 375°F for 15-20 minutes or until the top is slightly golden.
  1. Allow the baked eggs to rest for a couple of minutes before serving. Slice and serve while hot.

Recipe Tip

I like to place the baking pan in the oven as it reaches temperature. Once hot, I grease the pan with olive oil with a brush, add the Italian sausage and sweet potato mixture, then the eggs. I find that the eggs will be less likely to stick to the pan using this method.

Substitutions

There is plenty of room for substitutions for this egg bake. Here are a few suggestions:

  • Fresh greens - Instead of spinach, use baby kale or arugula.
  • Meatless - Chickpeas are a great vegetarian option. Add them at the same time as the spinach.
  • Protein - Use ground chicken or ground turkey in place of beef.
Spinach Egg Bake Recipe

Storage

Store leftovers in an airtight container and place them in the fridge for 2-3 days. Make sure to label the container with the date to keep track of freshness.

If you plan on reheating the leftovers, transfer them to a microwave-safe dish before heating.

More Healthy Breakfast Recipes

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The Best Easy Dairy-Free Egg Bake

Healthy Egg Bake with Spinach and Sweet Potatoes
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This egg bake is not only delicious but also dairy-free and wholesome, thanks to tender sweet potatoes and fresh spinach. 

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Breakfast, Brunch
  • Method: Skillet + Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 large sweet potato, peeled and diced medium
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 1 pound Italian sausage (I used beef sausage)
  • 4 cups fresh spinach
  • 12 large eggs
  • ¼ cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish with oil or cooking spray.
  2. Heat a large skillet over medium heat and drizzle in the olive oil. Add the onion, diced sweet potato, smoked paprika, garlic, oregano, and a pinch of salt and pepper. Cook until the sweet potatoes are almost fork-tender, about 12-15 minutes.
  3. Stir in the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
  4. Add the spinach and cook just until wilted. Remove from heat.
  5. In a separate bowl, whisk the eggs with a little salt and pepper.
  6. Transfer the sausage-sweet potato mixture to the prepared baking dish. Pour the eggs evenly over the top, then sprinkle with fresh parsley.
  7. Bake for 15-20 minutes, until the top is golden and the eggs are just set (internal temp should reach 160°F).
  8. Slice and serve warm.

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2 Comments

  2. 5 stars

    I made this without the cheese and it was very good. If I were to add some cheese, which cheese would you recommend?

    Reply