Looking for an easy way to get your veggies and protein in and feed a crowd before noon? Check out this Paleo Sausage Egg Spinach Bake!
It’s super easy to make and full of healthy goodness. It’s such a great option when you’re hosting or are just looking for an easy breakfast to have on hand for the week.
This one is packed with nutrient dense foods such as spinach, sweet potatoes, leeks, sausage, and ghee. You can also switch up the ingredients depending on what you have on hand.
HOW TO MAKE THE “CRUST”
This egg bake has a sweet potato bottom which makes it oh so satisfying and filling. The best way to get an even slice out of your sweet potatoes is to use a mandolin like this one.
Just slice them about 1/4 inch thick and put them in a bowl. Melt ghee and pour over sweet potato slices. Place the sweet potato slices at the bottom of your dish. Make sure to overlap them because they will shrink a bit as they bake. Cook the sweet potato slices at 425F for about 20 minutes. That’s it, you have half of the dish ready! Check the recipe for part two.
WHAT TO PUT IN THE EGG BAKE
What I love about this dish is that you can be creative and use whatever you have on hand. If you don’t have leeks, replace with shallots or onions. Out of spinach, why not try some kale instead.
Looking for something a bit spicy, use chorizo or hot Italian sausage. Prefer it to be on the sweeter side, breakfast sausage would be great. You get where I’m going here. The egg bake is yours to do whatever you wish with!
Here are some flavor combos:
- chorizo + tomatoes + bell peppers
- breakfast sausage + spinach + onions
- spicy Italian sausage + sun dried tomatoes + kale + onions
- merguez + tomato + onion
Paleo Sausage Egg Spinach Bake (AIP, Whole30)
Equipment
- Mandolin
Ingredients
- 1 large sweet potato, sliced a ¼ in thick
- 2 tbsp ghee
- 1/2 tsp salt
- 1 lb sausage of choice
- 2 large leeks white and very light green parts only, sliced thin
- 12 large eggs
- 5 oz fresh baby spinach chopped
- 1/4 cup organic full fat coconut milk
- pepper to taste leave out for AIP
Instructions
- Preheat your oven to 425 degrees F. Peel sweet potato and slice it into thin rounds and place into bowl. Mandolin works best to make even slices.
- Melt 1 tbsp ghee and pour over sweet potato rounds. Add salt.
- Place sweet potato round at the bottom of your dish. Make sure to overlap the rounds since they will shrink.
- Bake in oven at 400 F for 20 minutes or until cooked.
- Meanwhile, heat a large skillet over medium high heat. Cook sausage and remove when done.
- In the same pan add 1 Tbsp ghee or oil in skillet. Add sliced leek and cook for about 4 minutes.
- Add the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
- Once spinach is cooked, return the sausage to the pan.
- In a bowl mix together the eggs, coconut milk, salt, and pepper.
- Put the sausage mixture into the pan over the sweet potatoes. Pour egg mixture on top. Cook for about 25 minutes. Once the eggs are cooked, let sit for 10 minutes before cutting.
