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Dairy Free Egg Bake with Sweet Potatoes

ByAshley
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If you need a high-protein, high-fiber breakfast, this dairy-free egg bake is packed with sweet potatoes, spinach, and sausage. It's hearty, meal-prep friendly, sliceable, and easy to reheat.

Spinach and Sweet Potato Egg Bake with Italian Sausage

What I really love is how high in protein it is. It keeps my busy family fueled. I 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, but still SO good
  • It's hearty and balanced enough to stand alone
  • Filled with protein and fiber

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.

Step-by-Step 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 refrigerate 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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Dairy Free Egg Bake

Healthy Egg Bake with Spinach and Sweet Potatoes
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5 from 2 reviews

This easy, dairy-free egg bake recipe is high in protein, made with sweet potatoes, Italian sausage, and fresh spinach. Great for meal prep!

  • 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