Paleo Breakfast Bake with Sweet Potatoes and Apples
You Have to Try This: My Not-So-Secret Paleo Breakfast Bake
Alright, here’s the deal: I stumbled onto this Paleo Breakfast Bake with Sweet Potatoes and Apples one chilly Sunday when I hadn’t done a proper shop (again) but really needed something warm and filling, ya know? The funny bit is, I meant to make plain old hash, but—distraction alert—my cat knocked a bag of apples on the floor, so…that’s history written by a hungry home cook. Also, the first time I made this, my oven timer failed spectacularly, but even slightly singed, everyone inhaled it, so I call that a win.
Why I Keep Making This (and Why You Probably Will Too)
Let’s be real: I make this when I’ve got leftover sweet potatoes lurking in the fridge (they multiply like rabbits, I swear), or when my partner starts subtly hinting that eggs for breakfast again might be a crime. The whole household goes a bit bonkers for this bake—especially my younger kid, who claims the apples are “secret candy.” Sometimes, though, chopping sweet potatoes is the only thing between me and breakfast, but trust me, it’s worth it (oh, and please watch your fingers; I say this with battle scars).
What You’ll Need (Give or Take)
- 2 medium sweet potatoes (maybe 3 if yours are runt-sized; no judgement)
- 2 apples—any kind works, but Granny Smith is my cheat code for tartness. My grandmother swore by Honeycrisp but they’re too fancy for me
- 1 medium onion, diced (or just a handful of pre-chopped stuff if you’re in a hurry… done it myself!)
- 8 large eggs (sometimes I’ve used 6 plus 2 egg whites, but not when anyone’s looking)
- 1/2 cup coconut milk—the full-fat canned stuff, but almond milk is okay if it’s what you’ve got
- 1 tsp cinnamon (okay, sometimes I just eyeball it)
- 1/2 tsp sea salt
- 1/4 tsp nutmeg (optional; you can skip it, honestly, no one will know)
- Cooking oil: coconut, olive, or the random splash of avocado oil if you’re feeling spendy
- Optional: pecans or walnuts for crunch, or a handful of raisins if you’re chasing that breakfast-dessert vibe
How I Throw This Together (Step-by-Step, Sort Of)
- Preheat your oven to 375°F (that’s about 190°C for the metric legends). Grease a 9×13 baking dish. If you forget this till the last minute, join the club; just do it as soon as you remember.
- Peel and dice your sweet potatoes into little cubes—about thumb-size or smaller. Apples the same; I leave the skin on sometimes when I can’t be bothered.
- In a big pan, heat a glug of your chosen oil over medium. Toss in the onions and sauté for 2-3 minutes, or until you finally notice they’re soft and smell amazing.
- Add the sweet potatoes; stir a bit, then cover and let them cook for about 8-10 minutes. Stir if you feel like it. I usually sneak a potato cube here; don’t judge—it’s the cook’s tax.
- Mix in your apples, cook 2-3 minutes more. Once it all softens, tip it into your prepared dish.
- In a bowl, whisk together the eggs, coconut milk (don’t worry if it looks a bit separated, it comes together), cinnamon, salt, and nutmeg. Pour generously over your sweet potato-apple base.
- If you want nuts or raisins, scatter them now. Or forget and add them halfway through baking; it won’t ruin anything, I promise.
- Bake uncovered, about 30–35 minutes. You want the top to be just set and giving a gentle wobble. It might puff like a soufflé (fancy), then settle. If a knife stuck in the center comes out with goop, give it 5 more minutes—I’ve learned this the hard way.
Things I’ve Figured Out (The Hard Way)
- If you overbake it, it’s still edible but drier than I’d like. Actually, I find letting it rest about ten minutes before serving makes for perfect slices—unless you can’t wait, which I often can’t.
- I tried using only apples once and, surprise, nobody was impressed. The sweet potato is kinda the magic here.
- It reheats OK either covered in the oven or honestly, just zap individual slices in the microwave if you’re in a rush.
Stuff I’ve Tried (Some with Regrets)
- Pears instead of apples: turns out kinda mushy, not a big hit. I probably won’t do that again.
- Sausage crumbled in: fabulous if you eat meat. Especially maple sausage—try it, trust me!
- Spices: sometimes I go heavy on ginger, especially in winter. It’s a vibe.
Don’t Sweat the Small Stuff: Equipment
Honestly, a big oven-safe dish is all you need. I’ve used a cake pan in a pinch, just went easy on the filling. A sturdy spatula helps, but I once used a fish slice (don’t ask) and it worked fine. Mixing bowls, sure, but I’ve even just used a giant measuring jug and called it a day.
How I Keep (or Don’t Keep) Leftovers
Technically, this will last up to 4 days, covered in the fridge. (But honestly, in my house it never lasts more than a day—someone’s always sneaking a forkful straight from the dish by midnight.)
How I Serve It (and Secret Extras)
We usually cut big messy rectangles and top with almond butter or a swirl of coconut yogurt. Sometimes I’ll sprinkle extra cinnamon or just let the kids douse it in maple syrup, paleo policing be damned. Actually, I like it cold the next day, too—if there’s any left. For brunch with friends, I’ll serve with strong coffee and a pile of fruit (and perhaps a cheeky mimosa if it’s the weekend, who’s counting?).
Lessons Learned (a.k.a. My “Pro Tips”… sort of)
- I once tried to crank up the oven hoping to speed things up—not my best idea. The top crusted before the middle set. Just chill and let it bake at 375°F.
- Don’t skip greasing the dish, no matter how non-stick you think it is. On second thought, if you do forget (like I have), soak the pan promptly—unless you like chiseling.
FAQ: Real Questions I’ve Been Asked
- Can I make this ahead? Absolutely! Sometimes I prep the base the night before and just assemble in the morning. Sometimes I even bake it, fridge it, and reheat. Nothing bad’s happened yet.
- Is this totally paleo? As far as I know, yes (though someone’s aunt might argue about coconut milk). You do you.
- Can I freeze it? You can, but I find the texture a bit weird once thawed—kind of spongy. Tastes fine, just not very pretty. But for many more freezing and batch-cook tips, this Kitchn guide helped me loads.
- What if my bake is runny? Pop it back in for 5-10 minutes or just let it sit—sometimes it sets as it cools, and, truthfully, runny or not, it’s still delicious.
- Can I put in other veggies? You probably could? I’ve done a handful of kale; didn’t hear any complaints.
By the way, for more on paleo baking swaps (if you love tinkering), Nom Nom Paleo has a handy cheat sheet. Or if you’re new to meal prep, Downshiftology’s meal prep ideas are fun to scroll—procrastination warning.
So, if you give this a go, let me know how you tweak it—or if you turn your kitchen into a disaster zone like I usually do. Enjoy the bake, friend!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 medium apples, cored and chopped
- 6 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon sea salt
- 1/4 cup chopped pecans (optional)
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with coconut oil.
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2Place diced sweet potatoes and chopped apples in the prepared baking dish. Drizzle with melted coconut oil and sprinkle with cinnamon, nutmeg, and sea salt. Toss to combine evenly.
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3Cover the baking dish with foil and bake for 20 minutes, until the sweet potatoes begin to soften.
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4In a medium bowl, whisk together the eggs and almond milk. Pour the mixture evenly over the partially baked sweet potatoes and apples.
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5Sprinkle chopped pecans over the top, if using. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the eggs are set and the top is golden.
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6Allow to cool for a few minutes before slicing and serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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