Sweet Potato Bacon Breakfast Bake

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Sweet Potato Bacon Breakfast BakeSweet Potato Breakfast Bake | Gluten-Free, Dairy-Free, Whole30

It’s a scientific fact that breakfast food is the best food. And what’s the best kind of breakfast food? The delicious kind that’s easy to make! Trust us. It’s science. Exhibit A: this Sweet Potato Bacon Breakfast Bake.

This breakfast bake is packed with flavor and great to share with a crowd (or you can hoard the leftovers for yourself… we won’t judge!). Most breakfast bakes without cheese undeniably taste like something is missing. But the magic of the sweet potato is that this cheese-less bake is surprisingly creamy. You won’t miss the cheese one bit!

Sweet Potato Bacon Breakfast Bake

This was especially fun to make because we got to use a red bell pepper fresh from Lauren’s garden. The output of the pepper plant this year was a bit disappointing, but what it lacked in numbers, it made up for in flavor.

Doing Whole 30? This Sweet Potato Bacon Breakfast Bake has you covered. Eating Whole 30 can get kind of repetitive, with one chicken and veggie meal after the other. This is a nice, flavorful alternative to mix things up. And did we mention it’s delicious? Check out the rest of our Whole 30 recipes, too!

If you’re pressed for time in the morning, you can do all the prep work the night before, then just add the eggs and throw it in the oven when you wake up. Thirty minutes later — voilà, breakfast for the whole family!

 

 

Print Recipe
Sweet Potato Bacon Breakfast Bake
This Sweet Potato Bacon Breakfast Bake is gluten-free, dairy-free, and Whole 30 compliant. The best part? It doesn't skimp on flavor! Please note: All the ingredients below are easy to find gluten- and dairy-free, but not all brands are safe. So be sure to always check the ingredients.
Sweet Potato Breakfast Bake | Gluten-Free, Dairy-Free, Whole30
Prep Time 45 minutes
Cook Time 40–45 minutes
Servings
Ingredients
Prep Time 45 minutes
Cook Time 40–45 minutes
Servings
Ingredients
Sweet Potato Breakfast Bake | Gluten-Free, Dairy-Free, Whole30
Instructions
  1. Grease a 9 x 13 inch baking dish. Preheat oven to 350 degrees Farenheit.
  2. Peel the sweet potato. Chop onion, bell pepper, and sweet potato into bite-sized pieces.
  3. Place a medium-sized skillet over medium heat. Add oil and potatoes and cook covered for about 15 minutes. Stir frequently.
  4. Distribute sweet potatoes evenly across the bottom of the baking dish.
  5. Cook bacon in the same skillet, still over medium heat. Cook until desired crispness. Then remove from pan and chop into bite-sized pieces.
  6. Leave grease in skillet and add sausage. Break apart the sausage and crumble as it cooks.
  7. When the sausage is nearly all browned, add the onion and cook for 2 more minutes. Distribute the mixture evenly over the sweet potatoes, then spread the bacon and red pepper evenly across the top.
  8. Stir eggs, salt, pepper, and crushed red pepper in a medium-sized bowl until scrambled. Pour evenly over the rest of the ingredients in the pan.
  9. Bake for 40–45 minutes, then enjoy warm!
Recipe Notes

If you'd like to prepare this dish ahead of time for a quicker breakfast in the morning, prepare everything in the baking dish except the eggs. Refrigerate overnight, then add the eggs and bake in the morning.

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