Spinach, Tomato and Turkey Sausage Egg Bake

Now that we know cholesterol isn’t the real problem, EGGS ARE BACK! And I, for one, am thrilled.

I could eat eggs for every meal but one of my favorite quick and easy dinners is a frittata or egg bake. And here is a new variation for you to try. 

The combinations that you can create are endless so this recipe can be added to your menu every week. I love the addition of the sweet potato layer on the bottom (an idea that I found here).

Make a big, green salad to go along side and you’ve got yourself a meal.

Spinach, Tomato and Turkey Sausage Egg Bake

6 Servings | 1 Hour


2 Tbsp coconut oil, divided

1/4 cup diced yellow onion

1 lb. turkey sausage (I used mild)

1/2 small sweet potato

12 large eggs (preferably organic, pasture-raised)

1 large handful baby spinach, chopped

1/4 cup diced tomato

1 tsp Himalayan sea salt

1/2 tsp fresh cracked black pepper

2-3 Tbsp prepared basil pesto (optional)


Heat oven to 375°.

Grease a 11 x 7 baking dish with coconut oil and set aside.

In a large skillet, sauté the onion in remaining oil until soft, about 5 minutes. 

Add turkey sausage to skillet and cook until no longer pink, about 8 minutes. Drain grease if necessary.

While sausage is cooking, peel sweet potato and slice very thin (or use mandolin). Lay slices in a single layer on the bottom of the baking dish.

Top sweet potato with the turkey and onion mixture.

In a large bowl, whisk eggs. Add spinach, tomatoes, salt, pepper and pesto (if using) and mix well. Pour into baking dish.