This Sweet Potato & Bacon Breakfast Bake is the perfect balance of sweet and savory
flavors. Loaded with crispy bacon, roasted sweet potatoes, eggs, and cheese, it’s a hearty,
gluten-free, and meal-prep-friendly dish that’s great for breakfast or brunch!
Ingredients:
Base Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 6 slices bacon, chopped
- 8 large eggs
- ½ cup milk (or unsweetened almond milk)
- 1 cup shredded cheddar cheese (or feta/goat cheese)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional, for heat)
Optional Add-Ins:
- ½ cup spinach, chopped
- ¼ cup onions, diced
- ½ cup bell peppers, diced
- 1 tablespoon olive oil (for roasting sweet potatoes)
Instructions:
Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease a 9×9-inch baking dish with butter or cooking spray.
Roast the Sweet Potatoes
- Toss diced sweet potatoes with olive oil, salt, pepper, garlic powder, and
paprika. - Spread evenly on a baking sheet and roast for 15-20 minutes, until tender.
Cook the Bacon
- In a skillet over medium heat, cook chopped bacon until crispy.
- Remove bacon and drain on a paper towel.
- (Optional) Sauté onions and bell peppers in the bacon grease until softened.
Prepare the Egg Mixture
- In a large bowl, whisk together eggs, milk, cheese, and red pepper flakes.
- Stir in roasted sweet potatoes, crispy bacon, and optional veggies.
Assemble & Bake
- Pour the mixture into the greased baking dish.
- Bake for 25-30 minutes, or until the eggs are set.
- Let cool for 5 minutes before slicing.
Serve
- Serve warm with a side of avocado slices or hot sauce.
- Pair with a fresh fruit salad for a balanced meal.
Storage & Reheating:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Slice and freeze for up to 3 months.
- Reheat: Warm in the microwave or oven at 350°F (175°C).
FAQs:
- Can I make this dairy-free?
Yes! Simply omit the cheese or use a dairy-free cheese alternative. - Can I make this vegetarian?
Absolutely! Skip the bacon and add more veggies like mushrooms, kale, or zucchini. - How many carbs per serving?
Each serving has about 8-10g net carbs, mainly from the sweet potatoes. - Can I prep this ahead of time?
Yes! Assemble everything the night before, cover, and refrigerate. Bake in the morning. - What other meats can I use?
Try sausage, turkey bacon, or diced ham for variety.
Sweet Potato & Bacon Breakfast Bake
By:A hearty slice of Sweet Potato & Bacon Breakfast Bake featuring roasted sweet potato cubes, crispy bacon, melted cheese, and baked eggs, garnished with fresh herbs and served on a rustic breakfast plate.
Prep Time :10 minutes
Cook Time :35 minutes
Total Time :45 minutes
Ingredients
Base Ingredients:
- 2 medium sweet potatoes peeled and diced
- 6 slices bacon chopped
- 8 large eggs
- ½ cup milk or unsweetened almond milk
- 1 cup shredded cheddar cheese or feta/goat cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes optional, for heat
Optional Add-Ins:
- ½ cup spinach chopped
- ¼ cup onions diced
- ½ cup bell peppers diced
- 1 tablespoon olive oil for roasting sweet potatoes
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Toss diced sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika.
- Spread sweet potatoes on a baking sheet and roast for 15–20 minutes until tender.
- Cook chopped bacon in a skillet until crispy, then drain on a paper towel.
- (Optional) Sauté onions and bell peppers in the bacon grease until soft.
- In a large bowl, whisk together eggs, milk, cheese, and red pepper flakes.
- Stir in roasted sweet potatoes, bacon, and optional veggies.
- Pour the mixture into the prepared baking dish.
- Bake for 25–30 minutes or until eggs are fully set.
- Let cool for 5 minutes before slicing and serving.
- Serve warm with avocado or hot sauce, and pair with fresh fruit salad if desired.
