Sweet Potato & Spinach Egg Casserole

 When I first started paleo, I decided the easiest way to get going was to trade in my go-to oatmeal every morning for an easy egg dish. There are plenty of egg-less paleo breakfast options, but since I was comfortable with eggs, I decided to experiment with baked frittatas/casseroles. I had only eaten egg whites for years, so the pictures here are strictly with egg whites. Now that I have learned to love my farm fresh yolks, I would recommend making these with the real deal to get all of the vitamins, nutrients, and protein in the yolks.

I have made so many varieties of this recipe (will post more in the upcoming days), and they are all perfect to make Sunday evening or Monday morning so you have a healthy, protein-filled breakfast all week long.


  • 1 carton egg whites or 10-12 eggs, beaten
  • 2 small-medium sweet potatoes, chopped
  • 2 cups+ spinach
  • 1 large sweet onion, sliced & chopped
  • 1 Tbsp. coconut oil
  • Salt, pepper, & garlic powder


  1. Preheat oven to 375 degrees
  2. Heat coconut oil over medium heat
  3. Add onions and cook down for about 7-10 minutes until soft
  4. Add sweet potatoes, salt, pepper, and garlic powder, and cook another 10 min
  5. When sweet potatoes are soft, add spinach and cook another 1-3 minutes until spinach wilts softly
  6. Grease pan with coconut oil, and add veggie mixture
  7. Pour egg whites (or beaten eggs) on top of the mixture, and bake for 30 minutes or until set