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Kelly McGrath

Sweet Potato Noodle Breakfast Bake

03/01/2017 0 Comments

Hello everyone, I hope you all are having a wonderful week. As some of you may have noticed, I have been trying out new recipes this month and incorporating different foods into my diet now that I have started to count my macros and become aware of the holes in my diet. That has not only led to some awesome new recipes but a whole new appreciation for food—something I didn’t think was possible and has certainly surprised me! Turns out I don’t eat nearly enough protein that my body needs in order to reach the goals I’ve set, and I consume a few too many fats than I should. All of this is news to me, but good news because that means I can make the proper adjustments!

I am a sucker for anything breakfast, so a lot of my experimentation has been on my morning meals. Some days I am in the mood for something more savory, others more sweet, sometimes both! This week I picked up some spiralized sweet potatoes and figured they would be perfect in a breakfast bake, and so this recipe was born. I whipped this up in my cast iron skillet and was so happy with how it came out. The one thing I will say is that it is 10x better with some sort of an added sauce for some extra flavor. I used hot sauce, but I think it would be amazing with salsa or tomato sauce as well just to give it a little something extra.

Savory Sweet Potato Noodle Breakfast Bake

  • Servings: 10-12
  • Print


  • 1 lb organic ground turkey
  • 1 lb sweet potato noodles
  • 3 organic eggs
  • 2 tbsp olive oil
  • 2 cups baby spinach
  • 1/2 diced organic tomatoes
  • 1/2 cup chopped onion
  • 1 tsp diced garlic
  • pepper (to taste)
  • salt (to taste)
  • hot sauce (optional topping)


  1. In a cast iron skillet (or large frying pan) heat 2 tbsp olive oil on medium heat and brown ground turkey.
  2. Add onion and garlic, stirring until browned before adding the sweet potato noodles one handful at a time. These take the longest to cook, so let them sit and heat up for about 5 minutes before adding the next handful to the pan. The noodles should be limp but not mushy.
  3. Mix in diced tomato, salt and pepper before adding the spinach last, stirring occasionally until wilted.
  4. With a wooden spoon make 3 spaces to drop in your eggs.Cook for 10 or so minutes depending on the style of egg you prefer. I like sunny side up but you could also scramble them!
  5. Option to mix in salsa or tomato sauce for added flavor, or plate and top with hot sauce and enjoy!

xx Kelly





  1. Reply



    Really sweet potatoes??! that looks heavenly.

    • Reply



      It’s delicious!! I love sweet potatoes with breakfast, you can always make this with your standard sweet potato fries as well!!

      • Reply



        Sounds yum!

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