Prep Time: 30 min

Cook Time: 50 min

Total Time: 1 hr 20 mins

Yield: Makes  1490g (5 servings/ 298g)     34P/24C/12F

Power Breakfast

Colorful veggies, check, greens, check, protein, check, balanced meal, check.

This breakfast is packed with nutrients, but also flavor; talk about a Power Breakfast.


I love this breakfast bake when company is over. It is easy to prep ahead and pop in the oven ahead of time.


But it is also the best breakfast to have prepped for a busy week. I love that it is one dish. On those mornings when there aren’t enough hands for eggs and oatmeal and all the things, grabbing a container of the macro balanced egg bake is PERFECT.

How to Make:

Preheat Oven to 420*. Peel and cube sweet potatoes, lightly spraying with avocado oil and season with salt and pepper. Lay evenly in 9×13 glass baking dish and bake for 20 min.

Meanwhile, bring a pan to temperature over medium heat. Add in bison and cook 2-3 min. Season with parsley, oregano, cumin, red pepper flakes, salt and pepper. Dice onion and bell pepper and add in; cooking another 1-2 min. Lastly, add in spinach, cooking until bison is cooked through and spinach is steamed down.

While meat is on, whisk together eggs, egg whites and milk in a medium bowl.

When the potatoes finish. Lower the oven temp to 375*.

Layer the meat over the potatoes. Pour the egg mixture over top. Bake for 45-55 min until golden on top and eggs are set.

Want to Make this Recipe?

If logging in MyFitnessPal, search: KKF Sweet Potato Egg Bake

Tag me on Instagram, @kelliekristinefitness. I love seeing your recreations or let me know below in comments how it turned out!

Sweet Potato Egg Bake

This one dish breakfast is packed with nutrients and does not skimp on the serving size. Perfect to get you going in the morning!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Keyword: Bison, Breakfast Bake, Breakfast Casserole, eggs, One Dish, One Pan, Sweet Potato
Servings: 5
Calories: 339kcal


  • Oven


  • 16 oz Bison
  • 500 g Sweet Potato
  • 150 g Red Bell Pepper
  • 100 g Onion
  • 170 g Spinach
  • 350 g Egg whites
  • 3 Large Eggs
  • 1/3 C Unsweetend Coconut Milk
  • 1/4 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Cumin
  • 1 tsp Parsley
  • 1 tsp Oregano
  • 1/4 tsp Red Pepper Flakes


  • Preheat oven to 420*.
  • Peel and dice sweet potatoes.
  • Spray with avocado oil, salt and pepper to taste and lay evenly in 9x13 glass baking dish.
  • Bake for 20 min.
  • Meanwhile, heat saute pan over medium heat.
  • When the pan is hot, saute the bison.
  • Add salt, pepper, cumin, oregano, parsley and chili flakes. Cook for 2-3 min.
  • Dice onion and bell pepper.
  • Add to the pan and cook until tender the onion and pepper, 1-2 min.
  • Just before the meat is finished add in the spinach and let it steam down.
  • While the meat is cooking, whisk together eggs, egg whites, and milk.
  • Layer the meat when ready over the potatoes.
  • Pour the eggs over top.
  • Preheat Oven to 375*
    Bake for 45-55 min until top is golden and eggs are set.
  • Let cool before covering.


Macros 1490g

Per 5 Servings: 298g/serving 
Calories: 339   Protein: 34g   Carbohydrates: 24g    Fat: 12g   
Per 4 servings: 372g/Serving 
Calories: 424  Protein: 43g   Carbohydrates: 30g    Fat: 15.   
MyFitnessPal: KKF Sweet Potato Egg Bake

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