GOOOOD MOOORNING interweb friends.
Let me introduce you to the best type of food. BREAKFAST FOOD.
Breakfast food, meet interweb friends. Interweb friends, meet breakfast food.
The reason breakfast food is so good is because you can have it for breakfast(duh), for lunch (three cheers for brunch!) or for dinner(who doesn’t love pancakes for dinner?!).
My favourite breakfast foods involve eggs. I like to dream up different ways to eat eggs and recently, I have been eating this Thai inspired sweet potato breakfast bake that is of course, Whole30 complaint. Sound delicious? Because it is!
Are you ready to give it a go?
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This breakfast bake uses coconut milk, ground coriander, ginger, lime, and cumin and it comes together SO NICELY. The flavour is spot on and I love having leftovers the next day as well. It is not a crispy and crunchy sweet potato bake. The potatoes are soaked in the coconut milk and spices so they become very soft and tender.
This is a pretty simple recipe to throw together, the toughest part being cooking the eggs to perfection (and I do like my eggs to be Perfection). I like broiling them in the oven for 2-4 minutes which also crisps up the top of the sweet potatoes for a little crunch. BUT! watch the oven carefully as the eggs cook very quickly this way!
Looking for more breakfast recipes? Try these:
Savoury Pancake Stacks (paleo)
Peach, Almond, Basil Smoothie Bowl
Blood Orange and Cauliflower Smoothie
Rose and Honey Broiled Grapefruit
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram and Pin it to save for later!Print
WHole30 Thai Breakfast Bake
A Thai inspired Sweet Potato Breakfast Bake spiced with coconut milk, ground coriander, cumin, coconut aminos and ginger! Easy and whole30/paleo compliant!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Method: Baking
- Cuisine: paleo, whole30
1 tbsp ghee or avocado oil
1 onion, small dice
1 glove of garlic, minced
1 inch piece of ginger, slivered
1 red pepper, small dice
1 tomato, medium dice
1 sweet medium potato, grated (about 4 cups)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/3 cup full fat coconut milk(US/CAN)
1 tbsp coconut aminos (US/CAN)
1/2 tbsp lime juice
fresh cilantro to garnish
Preheat the oven to 350 F.
In a cast iron pan(or any oven safe pan), melt the ghee over medium heat. Add the onion, garlic, ginger, and red pepper and sauté until the onion starts to get translucent. Add the coconut milk, coconut aminos, lime juice, spices, sand salt and mix. Cook for another 5 minutes. Add the tomato and sweet potato and mix well to combine.
Turn the stovetop off and transfer the pan to the oven and bake for 25 minutes. Remove from the oven and turn the oven to broil. Make four little wells in the sweet potatoes and crack an egg in each. Place the pan back in the oven on the top rack for 2-4 minutes depending on how you like your eggs cooked. Keep a close eye on them as they cook really fast!
Garnish with fresh cilantro and sliced avocado.
Keywords: paleo, whole30, breakfast, sweet potato, casserole, thai
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