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Jan 8, 2019 By Stacie Hassing

Sweet Potato Turkey Sausage Egg Bake

Dairy-Free
Gluten-free
Grain-Free
Nut-free
Paleo
Whole30
Jump to Recipe

A weekend meal prep staple that will soon become your new breakfast go-to. Sweet Potato Turkey Sausage Egg Bake makes for a healthy and satisfying, reheat-and-eat kind of meal.

This post was created in collaboration with our friends at Organic Valley.

Photo of Turkey Sausage Sweet Potato Egg Bake on a white plate with a side of grapes, oranges and avocado slices.

When life gets busy, simple meals and recipes are the answer – and meal prep is a must. We’re a week or so into the New Year and with that comes our busiest time of the year. While sometimes the word “busy” is used in a glass half empty kind of way, that’s not the case here. Jess and I thrive on “busy” because to us it means that we have an increased number of visitors on our site resulting in more people reading our blog and trying our recipes. Ultimately, it’s an opportunity for us to impact more people and help them live and be healthier! But I know that Jess and I are not the only ones living in the “busy” and that’s why we’re all about sharing simple yet healthy recipes that don’t require a lot of ingredients, time AND are meal-prep friendly!

Sweet & savory and made with just seven wholesome ingredients.

Sweet Potato Turkey Sausage Egg Bake is quick to make made with just seven wholesome ingredients including, Organic Valley Eggs & Ghee, turkey sausage, sweet potatoes, bell pepper, greens, and red onion. The sweet potatoes bring out a little sweetness, while the turkey sausage creates a nice savory flavor. You can serve this Whole30-friendly egg bake with a side of fresh fruit or a mixed green side salad, and of course, you can’t go wrong by topping with a few slices of avocado and maybe a little hot sauce if that’s your thing. It’s one of my favorite egg bakes and one I make often as part of my weekend meal prep.

Overhead photo of Turkey Sausage Sweet Potato Egg BakeTurkey Sausage Sweet Potato Egg Bake in a white casserole dish.

Meal prep your heart out. For real.

Weekend meal preps are saving my life right now. Well, not literally, but in a sense that when I meal prep, I eat healthy, well-balanced meals, feel really good because I’m nourishing my body with whole, real foods. When I don’t meal prep…well, then it’s all just up in the air.

Recently, I’ve been keeping my weekend meal preps short and sweet, and I encourage you to do the same if time’s not in your favor. Here’s how I go about these “power hour” meal preps: I choose just 5 items to prep, set a timer for 90 minutes and see how much I can get accomplished. Due to the simplicity (and deliciousness) of this tasty Sweet Potato Turkey Sausage Egg Bake, let’s just it’s been making a regular appearance on my meal prep menu.

Here’s a play-by-play example of how one of my meal preps might go down. I start my prep by throwing an egg bake together and once it’s in the oven, I move on to Instant Pot Shredded Chicken, a pan of roasted veggies, a quick salad (like Creamy Broccoli Slaw) and I always make sure I have plenty of fruit and raw veggies prepped and ready to eat. Weekend meal preps do NOT have to take 3+ hour to complete. You will be pleasantly surprised at how much you can prep in just 90 minutes. Try it!

Meal prep resources: Meal Prep Tips, Meal Prep Essential, Meal Prep Menus

Close up photo of eggs with ghee in the background. Ingredients for Turkey Sausage Sweet Potato Egg Bake
Photos of whisked eggs being poured in a white square baking dish that has the remaining Turkey Sausage Sweet Potato Egg Bake ingredients in it.
Overhead photo of a white square baking dish that holds the ingredients of the Turkey Sausage Sweet Potato Egg Bake before it goes into the oven.

Sweet Potato Turkey Sausage Egg Bake is made with quality in mind.

Let me start by giving a little shout to today’s sponsor, Organic Valley. When you purchase Organic Valley products you are purchasing a product that is made with quality in mind. Organic Valley is dedicated to producing only products made with sustainably sourced, organic ingredients. Jess and I had the opportunity to visit an Organic Valley farm and saw firsthand how the animals are raised with so much love, the amount of work and labor that goes into the production and how the farmers have such a depth of pride for what they do.

We’re excited to announce Organic Valley as one of our 2019 partners. Within each post, we will include soundbites of “organic” so you can better understand why you might want to choose organic foods over conventional.

Photo of Organic Valley Ghee. An ingredient in the Turkey Sausage Sweet Potato Egg Bake.

What is organic food? 

In short, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. From USDA.gov, “USDA certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible.” These high standards are closely monitored to make sure all organic farms maintain good practices.

Close up photo of Organic Valley Ghee. An ingredient in the Turkey Sausage Sweet Potato Egg Bake.

Sweet Potato Turkey Sausage Egg Bake features Organic Valley Eggs and Ghee.

Both of the eggs and ghee are staples in my kitchen and I use them almost daily. I’m especially a fan of the Organic Valley Eggs and how they have the deep yellow yolks and how the Organic Valley Ghee is so rich and flavorful. Ghee makes for the perfect cooking fat thanks to its high smoke point. The process of making ghee is like art (you can see here). While it’s fun and gratifying to make your own ghee, it’s also quite nice to have the convenience of purchasing a jar of ghee at the grocery store – especially one that’s equally delicious!

A weekend meal prep staple that will soon become your new breakfast go-to. Sweet Potato Turkey Sausage Egg Bake makes for a healthy and satisfying, reheat-and-eat kind of meal. @organicvalley Click To Tweet

Photo of Turkey Sausage Sweet Potato Egg BakeTurkey Sausage Sweet Potato Egg Bake in a white baking dish.

Quality proteins, complex carbs and healthy fats!

You’ll find a wholesome source of all three macro-nutrients in this recipe making this Sweet Potato Turkey Sausage Egg Bake a perfectly balanced meal.

  • Quality proteins: Organic Valley Eggs and turkey sausage
  • Complex carbs: sweet potatoes and veggies (plus I like to serve it with a side of fruit and additional greens) 
  • Healthy fat: Organic Valley Ghee, Organic Valley Eggs, and avocado

Sweet Potato Turkey Sausage Egg Bake can be made with a pre-made or homemade turkey sausage.

Since I live in a a rural location in southern MN, I’ve become quite good at improvising and modifying recipes based on what I have on hand. A trip to the grocery store is at least 2 hour commitment, so not a quick task by any means. This certainly doesn’t stop me from trying a new recipe though. It just means that I have to be creative and make simple substitutions. I’m always up for a good challenge!

This recipe calls for a 1/2 lb. of turkey sausage. If you don’t have turkey sausage on hand or you have a hard time finding one that’s made with real food ingredients, feel free to make your own. I’ve included a recipe below. You can substitute pork or chicken sausage if you wish.

Photo of Turkey Sausage Sweet Potato Egg Bake on a white plate with a side of grapes, oranges and avocado slices.

If you’re looking for additional meal prep recipes, you can find all of our favorites here. 

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Let's Get Cookin'

Sweet Potato Turkey Sausage Egg Bake

With an adequate source of carbohydrates, fat and proteins, this egg bake is a satisfying breakfast option. It’s a delicious way to start the day and re-heats nicely so great for enjoying as leftovers.

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Total Time: 33 mins
  • Yield: 4 servings 1x
  • Category: Breakfast | Eggs | Whole30 | Paleo
Print Recipe
★★★★★ 5 from 3 reviews

Ingredients

  • ½ Tbsp. cooking fat of choice (ghee, oil or butter)
  • 1 medium sweet potato, cubed (~2 cups cubed)
  • ½ lb. turkey sausage (to make your own see below*) may sub 4-6 strips of cooked and chopped bacon or 1 cup cubed ham
  • ½ small red onion, chopped or sliced (about 1/3–1/2 cup)
  • ½ red bell pepper, chopped or sliced (½–2/3 cup)
  • 3–4 cups spinach leaves
  • 7 Organic Valley whole eggs
  • Sea salt & pepper
  • Avocado, sliced (optional)

Instructions

  1. Preheat oven to 375ºF. Grease a 9×9-inch round or square glass dish with coconut oil or organic cooking spray.
  2. In a medium sauté pan, heat the ghee on medium-high heat. Once hot, add sweet potato cubes. Dash with sea salt. Cover and let cook for about 10-12 minutes or until sweet potatoes are slightly tender. Stir occasionally.
  3. Meanwhile, in another sauté pan on medium-high heat, begin to brown turkey sausage if raw. If pre-cooked omit this step and simply crumble or chop.
  4. Add the peppers and onion to the tender sweet potatoes and continue sautéing for 3-4 minutes.
  5. Once peppers are soft and onions are translucent. Add spinach and cook for 1-2 minutes or until spinach is wilted, then stir in the cooked turkey sausage and remove pan from heat.
  6. In a bowl, crack the eggs, add a dash of sea salt and pepper and whisk.
  7. In the 9×9 baking dish, add the sweet potato and turkey sausage mixture then pour whisked eggs over the top. Make sure to submerge all of the ingredients so that they are covered with the eggs (see photo in post). Bake in the oven for 16-18 minutes or until center is set.
  8. Remove from the oven and let set for 5 minutes.
  9. Serve with sliced avocado if desired.

Notes

**To make Whole30 compliant turkey sausage. Brown 1 lb. of ground turkey. Add 1 tsp. garlic powder, 1/2 tsp. fennel, 1 tsp. Italian seasoning, a pinch of cayenne, 1/2 tsp. sea salt and 1/4 tsp. black pepper.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 330
  • Sugar: 4 g
  • Sodium: 480
  • Fat: 18 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 24 g

Short Pin Image of Turkey Sausage Sweet Potato Egg Bake

Long Pin Image of Turkey Sausage Sweet Potato Egg Bake


This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians so credit is given where credit is due. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Ruth says

    March 16, 2016 at 7:24 am

    YUM!! This is being put on my meal plan for next week for sure. To be able to try out both this and Lindsey’s recipe I’ll make the Breakfast Power Bowl and make sure I have lots of extras. Then I’ll use the leftovers to make this egg bake. More power to leftovers and simple recipes! Thank you for sharing, J & S!

    Reply
    • Stacie Hassing says

      March 18, 2016 at 4:22 pm

      Awesome Ruth, that sounds like a fabulous idea! We love leftovers!
      Let us know how you like the recipes.
      Enjoy!
      Stacie

      Reply
  2. Lauren says

    April 20, 2016 at 9:53 am

    I didn’t make the bowl but did make the Sweet Potato bake and it was fabulous!
    We added a lot more turkey sausage and when I make again, I will add more eggs to help hold it together better but it was super delicious. Easy to grab and go in the mornings (which is literally what I had to do this morning!)

    ★★★★★

    Reply
    • Jessica Beacom says

      April 20, 2016 at 11:26 am

      Awesome, Lauren!

      So glad to hear you loved the bake and that you had such an easy grab-and-go option this morning to get you out the door fed and on time.

      Reply
  3. Blair says

    November 7, 2016 at 8:38 pm

    Very tasty! I made the bake, but it usually ends up looking more like the bowl version. It’s so easy to make and grab in the mornings.

    Reply
    • Jessica Beacom says

      November 9, 2016 at 9:59 am

      Thanks, Blair!

      Reply
  4. Stacy says

    January 29, 2017 at 4:01 pm

    If using liquid egg whites, how much would you suggest in place of 7 eggs? Thanks!

    Reply
    • Stacie Hassing says

      January 30, 2017 at 8:10 am

      Hi Stacy! About 2 cups is what I’d recommend. But if it doesn’t seem like enough, feel free to add a little more.

      Reply
  5. Erin says

    December 17, 2017 at 5:27 pm

    Hi there! I’m thinking of making this over the holidays – would it work well doubled in a 9×13 pan or would it be better to bake two separately?

    Reply
    • Jessica Beacom says

      December 19, 2017 at 5:23 pm

      Hi Erin,

      You can definitely double the recipe and bake it in a 9×13-inch pan. You may need to bake it a little longer but it will work great (I do it all the time when I’m entertaining!)

      Reply
  6. Court says

    January 23, 2018 at 2:15 pm

    If I freeze this, what is the reheat time and temp that you suggest?

    Reply
    • Jessica Beacom says

      January 24, 2018 at 9:45 pm

      Hi Court,

      I would recommend allowing it to thaw overnight then reheating it in a covered skillet. But if you wanted to reheat it from frozen I would say 375-400F, covered with foil, for about 30 minutes should do the trick.

      Reply
  7. Maria says

    January 9, 2019 at 12:47 pm

    How long will this stay good for?

    Reply
    • Jessica Beacom says

      January 9, 2019 at 4:32 pm

      Hi Maria,

      As a general rule, leftovers should only be kept for up to 4 days.

      Reply
  8. Charli says

    January 9, 2019 at 4:45 pm

    This is fantastic! Thank you! I live in the country also so I appreciate that you understand.

    ★★★★★

    Reply
  9. Helena Ruby says

    January 10, 2019 at 7:29 pm

    What could I sub for the ghee if I wanted to use an oil?

    Reply
    • Stacie Hassing says

      January 10, 2019 at 7:53 pm

      Feel free to use any cooking fat of choice. Olive oil, avocado oil, coconut oil or butter would all work.

      Reply
  10. Katy says

    February 13, 2019 at 8:16 am

    Just wondering, does the nutrition info include the avacado?

    Reply
    • Stacie Hassing says

      February 13, 2019 at 8:49 am

      No it does not.

      Reply
  11. Gracie says

    March 7, 2019 at 7:58 am

    This is unrelated to the recipe. I’m actually wondering where you got those adorable white measuring spoons. Are they on Amazon?

    Reply
    • Jessica Beacom says

      March 7, 2019 at 6:11 pm

      Hi Gracie,

      I believe those measuring spoons are from World Market.

      Reply
  12. Judy says

    April 14, 2019 at 3:29 pm

    Thanks for this veggie bake I will definitely be making this, my kink of dish.

    Reply
  13. Karen Fuhrman says

    April 15, 2019 at 6:46 am

    I’m not seeing eggs on the ingredient list. How many do we use?

    Reply
    • Stacie Hassing says

      April 15, 2019 at 9:06 am

      The recipe says 7 organic valley whole eggs. Thanks!

      Reply
  14. Veer Pundir says

    June 16, 2019 at 1:18 am

    Great recipe you shared loved it

    Reply
  15. Sharon Hunter says

    June 24, 2019 at 7:22 am

    Can I put this in freezer?

    Reply
    • Stacie Hassing says

      June 24, 2019 at 10:36 am

      Yes, you can freeze this egg bake. To reheat, simply remove from the freezer and place in the fridge the day before to thaw. Reheat in the oven at 350 degrees until center is hot. Could also reheat in the microwave. Enjoy!

      Reply
  16. Stephanie Phillips says

    August 11, 2019 at 9:41 pm

    If I cook the veggies and sausage in a cast iron, could I simply pour the eggs over top and stick the cast iron in the oven?

    Reply
    • Jessica Beacom says

      August 13, 2019 at 9:51 am

      You absolutely can!

      Reply
  17. Abigail says

    September 24, 2019 at 4:27 pm

    This is so good! My fiancé wants us to amen it every week! But I made too big of a batch this week, is this freezer friendly?

    Reply
    • Jessica Beacom says

      September 25, 2019 at 1:55 pm

      Hi Abigail,

      You CAN freeze it though the texture will change a bit once thawed and you’ll likely get some ‘weeping’ of liquid from the veggies, etc. but I know a lot of people freeze egg bakes and enjoy them (my husband being one of them).

      Reply
  18. Bột cacao says

    September 29, 2019 at 11:08 am

    This looks healthy and delicious!

    ★★★★★

    Reply
  19. Shannon says

    October 24, 2019 at 7:39 am

    Hi there! I’m planning on making this today’s, but need some direction on how to best freeze it in preparation for a new momma. Would you mind helping me out with some instructions? :))

    Reply
    • Stacie Hassing says

      October 24, 2019 at 9:55 am

      Hi Shannon, what a great idea to give to a new momma! Here’s what I do….
      Allow the egg bake to cool after cooking.
      Slice into 4 squares.
      Individual wrap each portion/square.
      Place in a freezer-friendly container.

      This way she can just take out the number of servings from the freezer that she wants to re-heat. To re-heat, she will just need to unwrap the portion and heat in a microwave or oven.

      Hope that helps!

      Reply
  20. Anna says

    February 28, 2020 at 11:19 am

    Oh I hate people like me on these comments right now but do you recommend any substitution veggie wise?? I don’t like peppers and onions. Thinking like mushrooms or something. Didn’t know if you think that would effect cook time?? Love these recipes though!

    Reply
    • Jessica Beacom says

      March 1, 2020 at 12:14 pm

      Hahaha! You can use just about any veggie in this recipe. Mushrooms would be terrific.

      Reply
  21. Deb Vieu says

    December 15, 2020 at 8:14 pm

    I tried this recipe and love it! The whole family liked it actually. Thanks for the dish!❤️

    Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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