The Best Easy Dairy-Free Egg Bake
This egg bake is not only delicious but also dairy-free and wholesome, thanks to tender sweet potatoes and fresh spinach.
- 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
- 1/4 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.