Sweet Potato, Spinach & Sausage Breakfast Bake
This Sweet Potato, Spinach & Sausage Breakfast Bake is a nourishing, make-ahead breakfast packed with protein, fiber, and anti-inflammatory ingredients to keep you satisfied all morning long.
Introduction
If you’re looking for a breakfast that feels both comforting and energizing, this Sweet Potato, Spinach & Sausage Breakfast Bake is a wonderful place to start. Thinly sliced sweet potatoes create a hearty base, while spinach adds freshness and color. Eggs and sausage bring protein and healthy fats, making this a balanced breakfast that works beautifully for meal prep, brunch, or slow weekend mornings.
Chicken sausage can easily be swapped for turkey or pork sausage, making this bake flexible and adaptable to your preferences.
🌿 Mindful Morsel
Sweet potatoes are rich in beta-carotene, vitamin C, and fiber, all of which support inflammation reduction and gut health. Spinach contributes beta-carotene, lutein, and flavonoids, powerful antioxidants that support overall wellness. Combined with protein-rich eggs and sausage, this breakfast bake helps support steady energy and long-lasting satiety.
Recipe Information
Servings: 6
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: ~1 hour
Calories per Serving: ~330
Ingredients
12 large eggs
1 tbsp olive oil (plus more for greasing)
12 oz smoked chicken sausage (or 1 lb turkey or pork sausage)
½ tsp hot paprika
½ tsp garlic powder
1 small sweet potato, thinly sliced (about ¼-inch thick)
1–2 cups fresh baby spinach
Pinch of salt and pepper
Instructions
Preheat: Preheat oven to 375°F. Lightly grease a 9×9-inch glass baking dish with olive oil.
Slice: Thinly slice the sweet potato into ¼-inch rounds. Leave the skin on to retain nutrients.
Layer: Arrange the sweet potato slices evenly across the bottom of the baking dish. Layer the fresh spinach over the potatoes.
Cook Sausage: If using uncooked sausage, heat 1 tablespoon olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces. If using pre-cooked sausage, simply chop it into bite-sized pieces.
Assemble: Scatter the cooked or chopped sausage evenly over the spinach and sweet potatoes.
Whisk: In a large bowl, whisk together the eggs, garlic powder, paprika, salt, and pepper until well combined.
Pour: Pour the egg mixture evenly over the vegetables and sausage, ensuring everything is well coated.
Bake: Bake uncovered for 40 minutes. Test the sweet potatoes at the bottom of the dish with a fork. If not tender, loosely cover with foil and bake an additional 5 minutes at a time until fully cooked. Breakfast bake is fully cooked when eggs are no longer runny.
Rest: Remove from oven and let rest for 3–5 minutes before slicing.
Serve: Slice and serve warm. Enjoy!
Tips/Notes
Slice sweet potatoes evenly so they cook through at the same rate.
Add crumbled feta or goat cheese for extra creaminess (optional).
This bake reheats well and keeps in the fridge for up to 4 days.
Serve with avocado, fresh fruit, or a simple salad for a complete breakfast.
Naturally gluten-free and dairy-free as written.
Social Media Callout
This Sweet Potato, Spinach & Sausage Breakfast Bake is perfect for cozy mornings and easy meal prep. Save it for your week ahead and tag @mmmindfulmorsels on Instagram. I’d love to see how you serve it!