Sweet Potato Apple Breakfast Bake (Whole30)

I discovered this recipe at Thanksgiving this year when, on a whim, I decided 2 hours before dinner that I needed a side that wasn't as starchy or over the top. Talk about a hail Mary! Thankfully, it was a total winner. 

Since then, it's gone from last minute Thanksgiving dish to a semi-regular part of my breakfast rotation. I love that I generally have all of the needed ingredients in the house and it's also a the kind of meal you can make on a Sunday, cut and portion out for a warm breakfast during the week.

NOTE: This is definitely one of those recipes where you could easily tweak the recipe to fit your tastes and what you have on hand. Let me know if you come up with any great variations!

Sweet Potato Apple Breakfast Bake (Whole30)

Ingredients

1/4 c. ghee

2 sweet potatoes, peeled and diced

2 medium apples, cored and diced

2 tsp. cinnamon

2/3 c. raisins (OPTIONAL)

1/3 c. walnuts (OPTIONAL)

Salt, to taste

6 - 8 eggs (6 eggs makes it a little less eggy in texture which is how I prefer it)

1 c. full-fat coconut milk

Instructions

1. Preheat oven to 325º.

2. Heat the ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until they beginning to soften (about 5-10 minutes.)

3. Add in the apples, 2 tsp of cinnamon and raisins, and cook until the apples are softened and raisins are plumped (about 8-10 minutes.) The apples and sweet potatoes should be able to be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning.

4. Add in the walnuts and salt, about 1/2 tsp, to taste. Stir to combine well and sauté the mixture a minute or two.

5. In a medium bowl, whisk the eggs and coconut milk until smooth and well combined.

6. Remove apple-sweet potato mixture from the heat and pour the egg mixture over it. Smooth to cover with the back of a spoon.

7. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.