Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)
This Whole 30 Compliant Breakfast Bake is a delicious alternative to savory egg bakes.
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)
Tried this recipe?Let us know how it was!
