This egg bake is so delicious, dairy-free, and wholesome from the tender sweet potatoes. The combination of flavors is simply divine, with the perfect balance of spices and herbs. It's a nutritious and satisfying dish that everyone can enjoy, regardless of dietary restrictions.
I have kids, a husband, and a bad grandpa who looks forward to what I make in the morning for breakfast!
This egg bake feeds everyone with ease. I bake it up, slice it into servings, and place them into storage containers ready to go. That way, everyone can enjoy this hot breakfast at their time of need.
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Egg Bake Ingredients
This egg bake recipe is dairy-free and has wholesome ingredients like spinach and sweet potatoes.
- 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 the 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 it 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.
Frequently Asked Questions
The internal temperature of a breakfast casserole should reach at least 160°F (71°C) to ensure that it is fully cooked and safe to eat. It is important to use a food thermometer to accurately measure the temperature before serving.
Covering your egg bake while cooking is not necessary, but it can help to ensure even cooking and prevent the top from drying out. If you prefer a softer texture and want to retain moisture, covering the dish with foil or a lid can be beneficial.
To determine if baked eggs are done, you can gently shake the baking dish. If the center of the eggs jiggles slightly but the edges are set, they are likely cooked to perfection. Additionally, you can insert a toothpick or a knife into the center of one of the eggs. If it comes out clean or with minimal residue, it is a good indication that the baked eggs are fully cooked. The temperature for perfectly cooked eggs is 160°F.
More Gluten-Free Breakfast Recipes
- Quinoa Breakfast Bowl with Blueberries and Almonds
- Breakfast Quinoa Bowl with Asparagus Recipe
- Lemon Olive Oil with Cayenne Pepper Shots
Spinach and Sweet Potato Egg Bake with Italian Sausage
This egg bake is so delicious, dairy-free, and wholesome from the tender sweet potatoes and fresh spinach.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 large sweet potato, peeled, medium dice
- salt & pepper, divided *see notes
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon oregano
- 1 pound Italian sausage *see notes
- 4 cups fresh spinach
- 12 large eggs
- ¼ cup fresh chopped parsley
Instructions
- Heat a large skillet over medium heat, drizzle with olive oil, and add the onion, sweet potatoes, smoked paprika, garlic, oregano, and a pinch of salt and pepper. Cook until the sweet potatoes are just about fork-tender, about 15 minutes.
Note: if the sweet potatoes start to turn dark brown quickly and you feel you need more oil, lower the heat. High heat tends to make the sugars in the potato burn faster. - While the potatoes are cooking, preheat the oven to 375 degrees fahrenheit.
- Once the potatoes have softened, add the Italian sausage. Cook until the meat has browned, about 5-7 minutes.
- Add the spinach. Cook until the spinach becomes wilted.
- Season the eggs with salt and pepper. Whisk the eggs, and place aside.
- Transfer the sausage and sweet potato mixture and the whisked eggs to a 9"x 13" nonstick greased pan.
- Transfer the pan to the oven and bake for 15-20 minutes until the top is slightly golden or until an internal temperature reaches 160°F.
Notes
Italian Sausage
Italian sausages come in casings and casingless forms. If you buy Italian sausage with the casing, remove it and break it up with a spoon while cooking it, or crumble it with your hands beforehand. I used 100% beef Italian sausage, casing removed, from my local market.
Salt and Pepper
Season potatoes and onions with salt and pepper. Add another pinch of salt and pepper to the eggs. Seasoning each layer is key for optimal flavor.
How do you tell if baked eggs are done?
To check if baked eggs are done, gently shake the baking dish, jiggle the center slightly, and insert a toothpick or knife into the center, ensuring it comes out clean or with minimal residue.
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?