Sweet Potato Egg Bake With Leeks + Basil (Dairy-Free)
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This Sweet Potato Egg Bake is very flavorful, healthy, dairy-free, and perfect for meal prep! It’s a great high-protein breakfast, quick lunch, or simple dinner.
Well, I’m officially obsessed with this egg bake recipe! It was inspired by a recipe within the FASTer Way nutrition and fitness program I am a certified coach for. You get full meal plans and grocery lists every week (both regular and vegan meal plans). I love drawing on these recipes for inspiration when I’m doing my weekly meal planning!
The combination of the basil, leeks, and sweet potato in this recipe is SO good and unique! As I’ve been working on doing a better job at meal prepping my breakfasts and lunches so that I can maintain my energy throughout the day and be more efficient during my workday, I’ve been dreaming up different high-protein recipes that I’m so excited to share with you!
I love meal prepping this egg bake on a Sunday or midweek to have my breakfasts ready to go for about 3 days (I typically eat about 3 slices per breakfast!). I also love meal prepping this Tofu Scramble With Roasted Potatoes and these Gluten-Free High-Protein Breakfast Bars!
Healthy family habits start with you. The FASTer Way is a clinically proven nutrition and fitness program designed to help busy moms like you boost energy, build strength, and feel your best, so you can feel like the Supermom that you are!
Recipe Ingredients
You’ll need the following ingredients to make this Healthy Sweet Potato Egg Bake:
Additions & Substitutions
- Avocado Oil Spray: You can use what you prefer to grease your baking dish (butter, coconut oil spray, olive oil, etc.).
- Milk: Regular milk or another plant-based milk is fine here. Just make sure it’s not flavored or sweetened.
- Leeks: If you don’t have leeks, you can replace them with onion or shallots.
- Basil: The basil provides a unique and delicious flavor to this egg bake; however, if you don’t have basil on hand or want to add more greens to the dish, you can replace or add spinach or kale to the recipe!
- Sweet Potato: Easily swap the sweet potato for regular potatoes.
- Sausage or Bacon: If you’re making this dish for meat eaters, this sweet potato bake would be great with sausage, chicken sausage, or bacon in it!
Tools For This Recipe
- 9×13 inch baking dish
- Mixing bowl
- Microwave-safe bowl
How to Make Sweet Potato Egg Bake: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a microwave-safe bowl, add diced sweet potato and cover with water. Microwave for 5 minutes. Then carefully drain the water.
Step 2: In a large mixing bowl, whisk eggs, almond milk, salt, garlic powder, and black pepper (if using) together.
Step 3: Sprinkle leeks, basil, and microwaved sweet potato on the bottom of a greased 9×13-inch baking dish so the ingredients are spread evenly.
Step 4: Pour egg mixture over the vegetables so it’s evenly distributed. Bake in the oven at 375 degrees Fahrenheit for 25 minutes, until a toothpick comes out clean when inserted into the middle of the egg bake.
Recipe Tips & Tricks
- Meal Prep: I love meal prepping this egg dish to make my busy weeks so much easier! Prep it on a Sunday or mid-week to have breakfasts (or even serve it as a protein-filled lunch!) ready to go.
- Increase the Protein: I’m always trying to make sure I’m getting in at least 30 grams of protein per meal, if not more. If you need to increase the protein content in this recipe, here are a few ways to do it: add more eggs, add cheese or nutritional yeast, or, if you eat meat, you can add sausage, chicken sausage, or bacon to up the protein content.
What to Serve With This Egg Breakfast Casserole
- Tahini: I know it might sound strange, but tahini is SOOO good on top of this egg casserole! I love adding a big dollop on top of mine. Plus, tahini is rich in micronutrients making it a win for your taste buds and your health!
- A side of mixed berries: I love having a small handful of mixed berries on the side for the antioxidants, fiber, and because I like something sweet after having eggs!
- Purity Coffee: My favorite cup of coffee! It’s clean, organic, higher in antioxidants than regular coffee, and mold and mycotoxin free. You can use my code: SUPERMOMEATS20 to get 20% off your first order!
- If serving for dinner or lunch, serving it with a simple side salad would be yummy!
Storage & Reheating
- Fridge: Store leftovers in an airtight glass container in the fridge for 3-4 days.
Frequently Asked Questions
You can increase the amount of eggs you use. You could also add cheese or nutritional yeast. If you eat meat, you can add chicken, chicken sausage, or bacon to the recipe!
Yep! I love meal prepping it and having it as a quick breakfast for the next 3 days. If serving to company, you can either prepare the recipe the night before and bake it the day of, or actually bake it the day before and reheat it in the oven (at 350 degrees Fahrenheit) covered tightly with foil until heated through when ready to serve.
You can replace the leeks with onion.
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Did you try this recipe?
Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!
Sweet Potato Egg Bake
Ingredients
- 1 medium sweet potato, peeled and diced
- Avocado oil spray, or any vegetable oil spray
- 12 eggs
- ¼ cup almond milk, unsweetened and plain
- ¾ cup leek, diced
- ¾ cup fresh basil, diced
- 1 teaspoon salt, use ½-¾ teaspoon if you don't like things very salty
- ½ teaspoon garlic powder
- Black pepper to taste
Instructions
- In a microwave safe bowl, add peeled and diced sweet potato and cover with water. Microwave for 5 minutes. Carefully drain the water.
- Meanwhile, preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with avocado oil spray and set aside.
- In a large mixing bowl, whisk eggs, almond milk, salt, garlic powder, and black pepper (if using) together.
- Sprinkle leeks, basil, and microwaved sweet potato on the bottom of the baking dish so the veggies are spread out evenly.
- Pour egg mixture over the vegetables so the egg is evenly distributed.
- Bake in the oven for approximately 25 minutes, or until a toothpick comes out clean when inserted into the middle of the egg bake.
I just tried this and it was simply delectable. Love the basil and the leeks. I even followed the recommendation and added a bit of tahini on my first serving (yes, I had more than one serving…it was very good)
Hi Gib! Yay! I’m so happy to hear that you enjoyed the egg bake and even had more than one serving. 😉 I’m excited that you tried it with tahini, too – it’s such a yummy addition. Thank you so much for taking the time to leave a review! – Kaileigh
…and I would give this recipe a 5 Star rating all the way!
Aw, yay! Thank you so much!!