Egg bakes are a weekly staple in the Nielsen house. They’re easy, convenient, and delicious no matter what time of day you eat it. Since it tends to be a weekly favorite, we base our ingredients on various themes—Mediterranean, Mexican, Middle Eastern, Indian—you name it, we bake it. One of our favorite egg bakes for Fall and Winter is our pear and sweet potato egg bake. The cinnamon, pear, and sweet potatoes add a cozy warmth and subtle sweetness that is reminiscent of pear crisp. We hope you enjoy it as much as we do.
1 12-ounce bag of shaved Brussel sprouts
1 8-ounce bag of shredded cabbage
1 medium pear, diced (an apple is equally delicious)
1 medium sweet potato, any variety, diced
16 large eggs (ideally free range)
1 13.5-ounce can coconut milk (we like Native Forest Simple coconut milk)
1/4 cup pecan pieces
1 tsp sea salt
1 tsp cinnamon
Coconut oil to coat baking dish
Pre-heat oven to 350°. Using coconut oil, grease bottom and sides of a 9x13-inch baking dish.
Place Brussel sprouts, cabbage, pear, and sweet potato in the greased baking dish, ensuring all ingredients are evenly distributed.
In a large bowl, whisk eggs, coconut milk, sea salt, and cinnamon. Pour on top of vegetables and fruit in the baking dish. Evenly sprinkle pecan pieces on top.
Place in oven and bake for 1 hour or until middle is cooked all the way through.
Serve alone or with your favorite side item.
Meal Prep Tip: After the egg bake cools for ~30 minutes, cut it into 6 servings and place it in Pyrex containers. Once it cools down a little more (don’t want all that moisture build-up), place the containers in the fridge. Now you’re ready for the week! All you need to do is place the container in the toaster oven to warm, while you’re getting ready in the morning, at the gym, or helping the kids with their homework.
If you found this recipe helpful and delicious, please share it.
With love, Steph