WHole30 Thai Breakfast Bake

Whole30 Sweet Potato Breakfast Casserole

A Thai inspired Sweet Potato Breakfast Bake spiced with coconut milk, ground coriander, cumin, coconut aminos and ginger!  Easy and whole30/paleo compliant!



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

4 eggs

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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