Sweet Potato Berry Breakfast Bake (Whole 30, Paleo, Dairy Free, and Gluten Free)

One of the things that really worked for me on the Whole 30 was planning out breakfasts. A breakfast egg bake really kept me full, was super easy to make and portion out for the week. Two weeks ago I made a egg and pumpkin bake, for the last week I used eggs and sweet potatoes. sweet-potato-berry-breakfast-bake Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

Ingredients:
3 Sweet Potatoes
2 Medajool Dates
8 Eggs
Unsweetned Almondmilk (to taste)
2 bananas, cut up
1 -12 oz package thawed frozen organic berries
Cinnamon
Shredded coconut
Optional: Can of coconut cream

Instructions:
Roast the sweet potatoes at 400 degrees for 1 hour and then peel the skin off (after it cools).

Chop up 2 dates.

Cut up 2 bananas.

In a bowl, crack 8 eggs.
Add almondmilk to taste. I used a brand that was Whole 30 compliant.
Beat the eggs.
Blend the egg mixture, sweet potato, bananas, and dates together. I used my vitamix, but any blender or food processor will do.
Grease a 13 x 9 pyrex baking pan (I used coconut oil) and pour your mixture in.

Add berries, swirl around to distribute. Then add cinnamon.

Top with shredded coconut and bake at 400 degrees for 1 hour.

Let it cool and cut up into portions.

When you serve it, warm it up and top with more thawed berries and shredded coconut.

Optional: Top with whipped coconut cream (leave off additional shredded coconut)

Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

Nancy Johnson Horn, The Mama Maven Blog

This Whole 30 Compliant Breakfast Bake is a delicious alternative to savory egg bakes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine Whole 30 Compliant

Servings 10 pieces

Ingredients

  

• 3 Sweet Potatoes
• 2 Medajool Dates
• 8 Eggs
• Unsweetned Almondmilk to taste
• 2 bananas cut up
• 1 -12 oz package thawed frozen organic berries
• Cinnamon
• Shredded coconut
• Optional: Can of coconut cream whipped for topping

Instructions

 

• Roast the sweet potatoes at 400 degrees for 1 hour and then peel the skin off (after it cools).
• Chop up 2 dates.
• Cut up 2 bananas.
• In a bowl, crack 8 eggs.
• Add almondmilk to taste. I used a brand that was Whole 30 compliant.
• Beat the eggs.
• Blend the egg mixture, sweet potato, bananas, and dates together. I used my vitamix, but any blender or food processor will do.
• Grease a 13 x 9 pyrex baking pan (I used coconut oil) and pour your mixture in.
• Add berries, swirl around to distribute. Then add cinnamon.
• Top with shredded coconut and bake at 400 degrees for 1 hour.
• Let it cool and cut up into portions.
• When you serve it, warm it up and top with more thawed berries and shredded coconut.
• Optional: Top with whipped coconut cream (leave off additional shredded coconut)

Make the Coconut Pumpkin Bake that I made last week: