Whole30: Sweet Potato Apple Breakfast Bake

More Whole30 Breakfast ideas! Thank goodness. Again, I read a lot of complaints about people on Whole30 who don’t like eating breakfast, don’t like eggs or don’t normally go for a savory breakfast option. And unfortunately savory egg dishes tend to be the main options for breakfast. Now for me personally, that isn’t a problem. I love eggs and I love savory breakfast. I could eat savory egg breakfast for breakfast lunch and dinner. But if that isn’t you, here is an amazing recipe I found for a sweet breakfast option, sorry it still uses eggs but they aren’t in the way you are probably used to.

I got this recipe from 40aprons.com it looked amazing and turns out it is, and super easy to make. It’s even turning me around to liking sweet potatoes. I made a couple minor changes to the 40aprons recipe, one of which was using craisins instead of raisins. I did this simply because I had craisins on hand but it’s much easier to find Whole30 compliant raisins than it is craisins so you can certainly use raisins if that’s what you have. The other tweak I made was to add pecans instead of walnuts. Since pecans are naturally a sweeter nut I thought they would do nice in this dish and, bonus, they are actually higher on the approved Whole30 shopping list for nuts and fats.


  • 1/4 cup ghee
  • 2 small sweet potatoes, peeled and diced
  • 2 medium apples, cored and diced
  • 2 teaspoons cinnamon
  • 2/3 cup craisins (apple juice sweetened)
  • 1/3 cup pecans
  • Salt, to taste
  • 6 eggs
  • 1 cup full-fat coconut milk



  1. Preheat oven to 325º.
  2. Heat ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Add salt, about 1/2 teaspoon to taste. Cook, stirring often until beginning to soften, about 5-10 minutes.
  3. In a medium bowl add apples, cinnamon, and craisins. Stir to combine then add to your skillet. Cook until apples are softened, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning. Add in pecans. Stir to combine well and sauté the mixture for another minute or two.
  4. In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20-25 minutes or until set. A knife stuck in the middle should come out relatively clean.

This is great served up with some fresh fruit. I had some nectarines from the market that went great with it.

I was also excited to discover that it’s great left over as well. I reheated a slice in the microwave for 1 minute the following morning and it was delicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s