Sweet Potato, Turkey Bacon Egg Bake

Sweet Potato, Turkey Bacon Egg Bake

This Sweet Potato, Turkey Bacon Egg Bake is a delicious and healthy breakfast or dinner recipe you can make in advance to enjoy the entire week.

Sweet Potato and Egg Bake

Sweet Potato, Turkey Bacon Egg Bake

Sweet Potato, Turkey Bacon, Egg Bake

Serves: 8


  • 2 sweet potatoes, peeled and cut into 1/2-1 inch slices
  • 1 small sweet onion, diced
  • 8 oz turkey bacon, chopped
  • 2 cloves garlic, minced
  • 8 eggs
  • 1/4 cup almond milk
  • Salt, pepper, and garlic powder to taste
  • 4 oz low-fat shredded cheese mixture (usually Cheddar & Mozzarella but Pepper Jack would give it a little kick.)
  • Sea Salt or Himalayan Salt
  • Fresh Ground Pepper
  • Thyme


  1. Preheat the oven to 375 and spray a large glass baking dish with olive oil or nonstick coconut spray.
  2.  In a medium saucepan, add the sweet potatoes and enough water to fully cover them, and bring to a boil. Boil for 7-9 minutes, until you can pierce easily with a fork. Drain, and set aside.
  3. While the sweet potatoes are cooking, saute the turkey bacon, onion and garlic in olive oil in a large pan. Season with salt and pepper. 
  4. Layer the casserole! On the bottom of the dish, add the sweet potato rounds in one even layer. 
  5. Top with the turkey bacon and onion mixture, and spread evenly. 
  6. Make the eggs! Whisk the eggs, almond milk, and seasonings in a large bowl. Sprinkle in the cheese mixture, and season well with salt, pepper and thyme. Stir to combine. Pour this mixture on top.
  7.  Bake for 35-40 minutes until bubbly and golden brown.

Sliced Sweet Potato Turkey Bacon and Egg BakeMeal Prep Tip: If you’re going to use this as meal prep, separate into portions and cool completely before freezing. I like to wrap in Saran wrap and then place all servings into a large freezer bag.


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