Breakfast is always a huge deal in this house. Marc and I live for it and can’t start our day right without it. That goes double on the weekends because we can actually sit with each other without rushing around and make it more of a fun event. So I whipped up the most incredible apple sweet potato breakfast bake. It had all of the hearty satisfaction that we love without the guilt. This recipe is gluten free, and easily Whole 30 and Paleo compliant. We really are trying to stick to a better diet with more fruits, veggies and lean protein while still really enjoying our meals. Best of all, this bake was so simple to put together!
I cut the apple sweet potato breakfast bake into 8 equal squares and served them right away. Oh my goodness, it was everything I wanted in breakfast. The sweet, cinnamony apples and sweet potatoes really complimented the custardy eggs perfectly. The raisins gave perfect little bursts of juiciness and the almonds gave fantastic crunch. Hope you all love this guilt free breakfast too! We even had leftovers and it heated up well in the microwave the next day. xoxo
This is such an incredible, hearty and simple apple sweet potato breakfast bake that is also so healthy and packed with nutrition!
- coconut cooking sprayfor the baking dish
- 1tablespooncoconut oil
- 2wholemedium sweet potatoespeeled and diced small
- 2wholeapplescored and diced small
- 1/4teaspoonground ginger
- 1/2teaspoonvanilla extract
- 1boxraisins1.5 ounces
- 1/2cupsliced almonds
- 1cupcoconut milk
Pre-heat the oven to 350 and liberally spray a 9 x 13 pan with coconut cooking spray. Then heat the coconut oil in a large skillet with deep sides. Add the sweet potatoes, apples, cinnamon and ginger and let them soften to become really fragrant for 5 minutes or so. Then add the vanilla, raisins and almonds and mix them in thoroughly, letting the raisins plump up a little for another minute. Then take the skillet off of the heat and let the mixture cool.
While the mixture cools, whisk the eggs and coconut milk together thoroughly in a bowl. Then take the cooled apple sweet potato mixture and spread it into an even layer in the prepared baking dish. Pour the egg mixture all over it evenly. Bake the casserole for about 30-35 minutes, until set and just starting to get golden around the edges. Let it cool for a couple of minutes, then cut it into 8 equal squares by cutting it in half lengthwise, and then making 3 even cuts the other way. Serve immediately and enjoy!