Spiced Sweet Potato Egg Bake (Paleo, Whole30)

Sweet Potato Egg Bake - Paleo & Gluten-Free

Sweet potato and eggs are my favourite breakfast foods and I often make sweet potato rosti to start the day. This weekend, I felt like something a little different. I also had to use up some red peppers and this is what I ended up with. This hearty and delicious sweet potato egg bake is perfect for a weekend breakfast or brunch, and even dinner, if you feel like something easy and meat-free.

I sliced sweet potato into chunky chips or wedges, but you can easily dice it or slice it into disks. For those of you avoiding nightshades, a simpler version can be made without peppers, tomatoes and certain spices, but you can easily add asparagus and zucchini instead. Anything goes, really.

Love sweet potatoes? Check out these 15 Awesome Sweet Potato Toast Ideas and my Chicken & Sweet Potato Bake with Olives & Preserved Lemon.


Sweet Potato Egg Bake - Paleo & Gluten-Free

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Spiced Sweet Potato Egg Bake

Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Author: Irena Macri
Servings: 3
Course: Breakfast
Cuisine: Vegetarian
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5 from 3 votes
Calories: 297kcal
You can use any coloured peppers (bell peppers, capsicum) in this recipe. Red or brown onion can be used. If sweet potato is not to your liking, feel free to use some white potato or pumpkin instead. You can reduce the ingredients slightly to make a smaller batch. However, the leftovers keep well for a day or two.


  • 2-3 tablespoons olive oil
  • 1/2 large brown onion sliced into thin wedges
  • 1 medium sweet potato peeled and sliced into wedges (see pic)
  • 1/2 small red pepper sliced into strips
  • 1/2 small yellow pepper sliced into strips
  • 1 clove garlic diced
  • 1 teaspoon ground cumin powder
  • 1 teaspoon paprika powder
  • 1 teaspoon ground coriander seed powder
  • Pinch of chilli powder optional
  • 2/3 teaspoon salt
  • 6 eggs
  • 4-5 cherry tomatoes halved
  • A few fresh herbs of choice or a sprinkle of dried herbs


  • Preheat the oven to 200 C / 400 F.
  • Add olive oil to a round or square baking tray or a casserole dish. Add the vegetables, garlic, spices, and salt and toss through to coat evenly.
  • Place in the oven, middle shelf, and bake for 20 minutes.
  • Once pre-cooked, remove from the oven and separate the veggies slightly to make small wells for the eggs. Crack the eggs over the top, letting them spread out evenly in the dish. Scatter the halved cherry tomatoes on top.
  • Place back in the oven for around 8-10 minutes, or until the whites are firm and the egg yolks are still slightly soft (or as you like).
  • Sprinkle with some fresh or dried herbs before serving.


Calories: 297kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 688mg | Potassium: 533mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12013IU | Vitamin C: 48mg | Calcium: 86mg | Iron: 3mg
Keywords: Meal Prep, Sheet Pan, Eggs, Breakfast, Brunch, Sweet Potato
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Spiced Sweet Potato Egg Bake - Paleo, Gluten-Free, Dairy-Free, Vegetarian.

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Recipe Rating


  1. This was SO delicious and so easy to make! I’m sensitive to peppers and was apprehensive about substituting, but I subbed zucchini and broccoli for the peppers and it was absolutely delicious. Would highly recommend!

  2. 5 stars
    This was an absolutely wonderful dish. I’m single and generally only cook for myself so I doubled the recipe and made everything at the beginning of the week but left out the eggs. Throughout the week, I’ve reheated the veggies and topped each serving with two over easy eggs. It has been a delicious meal getting better and better each day. Thank you for your wonderful recipes Irena!

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