Looking for your new favorite breakfast casserole? This sweet potato, Italian sausage, and spinach egg bake is exactly what you need. 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.
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
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.
In a large skillet, cook sweet potatoes, onion, Italian sausage, spices, and spinach. *see recipe card
Grease a baking dish. Transfer the mixture to the baking dish. Spread the mixture evenly and pour in the whisked eggs.
Bake at 375°F for 15-20 minutes or until the top is slightly golden.
Allow the baked eggs to rest for a couple of minutes before serving. Slice and serve while hot.
Helpful 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.
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.
Print
The Best Easy Dairy-Free Egg Bake
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Description
This egg bake is not only delicious but also dairy-free and wholesome, thanks to tender sweet potatoes and fresh spinach.
Ingredients
- 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
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish with oil or cooking spray.
- 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.
- Stir in the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- Add the spinach and cook just until wilted. Remove from heat.
- In a separate bowl, whisk the eggs with a little salt and pepper.
- Transfer the sausage-sweet potato mixture to the prepared baking dish. Pour the eggs evenly over the top, then sprinkle with fresh parsley.
- Bake for 15-20 minutes, until the top is golden and the eggs are just set (internal temp should reach 160°F).
- Slice and serve warm.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Skillet + Baking
- Cuisine: American
Megan says
This egg bake was so good. I made it on Sunday then ate it for breakfast throughout the week.
Rodgers says
I made this without the cheese and it was very good. If I were to add some cheese, which cheese would you recommend?