Sweet Potato, Goat Cheese and Turkey Bacon Egg Bake

That’s a mouthful, huh? This is a super healthy breakfast casserole dish you can make ahead for the week, with a unique sweet potato “crust.” 🙂

Turkey bacon goat cheese egg casserole

Lately we’ve been meal planning and prepping MACHINES. Thankfully, the Pilot decided to focus on eliminating sugar and cleaning up the eats the same time I did. It would be REALLY hard to stick with it if he was bringing boxes of donuts home. (Why do I like donuts so much lately? Maybe because they’re everything that’s delicious in the world: bread, fried, and sugar.) Anyway, when the Pilot commits to something, he gives it 100%. He’s been helping me plan meals, grocery shopping (he and Liv usually do the Sunday errands while I hang out with Miss P, clean the house and catch up on work), and prepping like crazy. Sunday nights, our house is a table of grilled meat and chopped vegetables. 

We’re focusing on really amping up the protein -I’m eating a lot more carbs and proteins than usual- and finding new ways to do it. One of my favorites is to take Goat’s milk Greek yogurt (you can get it at Whole Foods) and add a scoop of protein powder with fresh berries. I also love anything that can be made ahead, like protein-packed salads, wraps, and egg dishes.

Why I Love Egg Dishes

They freeze extremely well, so it’s easy to make a large quiche or egg dish to reheat later

They’re versatile. Wrap it in a tortilla with hot sauce, top a salad with egg dish, or enjoy it with some hot oats or toast

Because eggs. They’re probably my favorite food. 😉

Healthy egg casserole

Healthy Breakfast Casserole

For this egg dish, I added some components to make it a whole meal on its own: 

sautéed onion, garlic, and bacon for a burst of flavor

(spinach and/or arugula would be delicious, too! We just got back from vacation and the greens in our fridge were like no.)

creamy goat cheese 

and a sweet potato bottom. This gives it an unexpected touch, and the lightly sweet flavor is awesome with the savory egg topping.

Turkey bacon goat cheese egg casserole

You can make this and freeze in portions to last the entire week, or to save for the times when you want a healthy, quick, protein-packed snack.

Healthy egg casserole recipe

Let me know what you think! What’s your current go-to breakfast? Do you usually plan ahead for the week? What’s on the menu? Looking for inspiration since I’m headed to the grocery store this afternoon.


Sweet potato, turkey bacon, and goat cheese egg bake

A delicious and healthy breakfast recipe you can make in advance to enjoy the entire week.

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes


  • 2 sweet potatoes, peeled and cut into 1/21 inch slices
  • 1 small sweet onion, diced
  • 8 oz turkey bacon, chopped
  • 2 cloves garlic, minced
  • 8 eggs
  • 1/4 cup almond milk
  • Salt, pepper, and garlic powder to taste
  • 4 oz creamy goat cheese


  1. 1. Preheat the oven to 375 and spray a large glass baking dish with olive oil or nonstick spray.
  2. 2. In a medium saucepan, add the sweet potatoes and enough water to fully cover them, and bring to a boil. Boil for 7-9 minutes, until you can pierce easily with a fork. Drain, and set aside.
  3. 3. While the sweet potatoes are cooking, saute the turkey bacon, onion and garlic in olive oil in a large pan. Season with salt and pepper.
  4. 4. Layer the casserole! On the bottom of the dish, add the sweet potato rounds in one even layer.
  5. 5. Top with the turkey bacon and onion mixture, and spread evenly.
  6. 6. Make the eggs! Whisk the eggs, almond milk, and seasonings in a large bowl. Crumble in the goat cheese and season well with salt, pepper, and garlic powder. Stir to combine. Pour this mixture on top.
  7. 7. Bake for 35-40 minutes until bubbly and golden brown.


  • If you’re going to use this as meal prep, separate into portions and cool completely before freezing. I like the wrap in Saran wrap and then place all servings into a large freezer bag.


  • Serving Size: 8



More of my favorite egg dishes:

Nana’s famous egg dish (I should just end this list here)

Green chile egg casserole

Egg muffins

Healthy egg salad

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  1. Bethany on March 28, 2016 at 4:05 pm

    Love this! Perfect to eat half and freeze half.

    • Fitnessista on March 28, 2016 at 5:59 pm

      exactly! let me know if you give it a try 🙂

  2. melissa on March 28, 2016 at 4:51 pm

    Is the cheese just for flavor or does it play a crucial role in binding the eggs?

    • Fitnessista on March 28, 2016 at 5:59 pm

      i don’t think you need it, but it gives it an awesome flavor/texture. if you’re dairy-free, you could definitely use some daiya or something instead 🙂

  3. Julia on March 28, 2016 at 5:05 pm

    This looks amazing. Note: Why is it that husbands are so capable of the whole 100% in thing? Because I am so not.

    Nobody else in my family eats sweet potatoes unless they’re roasted. I think I’ll be making this all for meeeee – lunch for mom. Yum.

    • Fitnessista on March 28, 2016 at 5:58 pm

      seriously! when tom decides to do something, he’s ALL IN.
      haha i love it! hope you enjoy <3

  4. Sam @ Barrister's Beet on March 28, 2016 at 5:19 pm

    This looks amazing! Stupid question, is the turkey bacon uncooked when you chop it and put it in? Just making sure! Thanks : )

    • Fitnessista on March 28, 2016 at 5:58 pm

      thanks, friend! i think almost all turkey bacon is pre-cooked when you buy it. you’re just heating it up

  5. Erin @ Her Heartland Soul on March 28, 2016 at 5:23 pm

    This sounds fabulous!

    • Fitnessista on March 28, 2016 at 5:58 pm

      thank you! it was so good!

  6. Megan @ Skinny Fitalicious on March 28, 2016 at 6:11 pm

    My doctor told me a few months ago I may need to give up eggs and I was like NO NEVER!!! Lately I’ve been making this cauliflower crumble kale frittata a lot. I’m a big fan of making an egg bake or frittata at the beginning of the week to hold me through the week. Recipe for the frittata is here if you want to try! http://skinnyfitalicious.com/cauliflower-kale-frittata/

  7. Laura on March 28, 2016 at 8:04 pm

    Those are seriously all my favorite things for breakfast. #eggseverydamnday
    I recently discovered that I’m sensitive to cows dairy and I’m curious if goat dairy would be a better option for me.

  8. Erika S. on March 28, 2016 at 8:37 pm

    My go to is usually steel cut oats with a lil fruit or I’ll make korean steamed eggs (my fave but I haven’t made it in forever & it’s basically like an egg souffle). I need to get on the egg bake bandwagon…! Seems easy enough! I’ve been wanting to try your nana’s dish for a while…!

  9. Crystal on March 28, 2016 at 9:13 pm

    This dish looks amazing. I’m like you, I love eggs and never get tired of them. They’re so versatile and will always be my favorite part of breakfast. We’re doing chicken and black bean burrito bowls for dinner tomorrow, maybe I’ll add an egg to mine 😉

  10. Kate on March 29, 2016 at 2:14 am

    I’m a vegetarian – what would you suggest substituting for the turkey? Thanks. P.S. Love your blog!

  11. Lauren @ The Bikini Experiment on March 29, 2016 at 4:58 am

    Great recipe and so versatile. Never thought of putting sweet potato as a crust.

  12. Amber @ Busy, Bold, Blessed on March 29, 2016 at 4:59 am

    Goat cheese is EVERYTHING!

  13. Cara on March 29, 2016 at 6:52 am

    This looks fabulous! I’ve never had goat cheese though….

  14. Danielle on March 29, 2016 at 7:00 am

    Lately I have been making an egg casserole on Sunday to have for breakfast the whole week. This one looks AMAZING with the sweet potatoes! I will be adding that layer to mine next week 🙂

  15. mary on March 29, 2016 at 10:06 am

    I’m still eating my lightened version of your Nana’s egg dish most mornings. And I made the full-fat version for Easter guests, along with a Giada frittata with pancetta, asparagus and fontina. Guess which egg recipe people asked for? (Not Giada’s…) lol

    Good luck with your surgery! Try to relax!

  16. Tracy on March 29, 2016 at 11:13 am

    This post is so inspiring! Wish I could get my husband on board to being 100%. He’s always using his “20%” in his 80/20 balanced eating. I think his is more like 20 healthy, 80 not so much!! Lol

    Casserole sounds delish!

  17. Jen L. on March 29, 2016 at 12:14 pm

    Wishing you all the best for your surgery tomorrow. xoxoxoo

  18. Amy S on March 29, 2016 at 1:41 pm

    This looks absolutely fantastic! I’m going to have to make it in the next few days. My current go-to breakfast is whole wheat toast with almond butter and a drizzle of honey + coffee. 🙂

  19. Teri on March 29, 2016 at 2:41 pm


    I’m learning to meal prep for the week, and twice I’ve made that salad that you posted about (cucumbers, tomatoes, chicken, mint, etc..) and it was awesome! I need more salads like that for the week, that won’t get soggy (maybe lettuce-less?) …..do you have any suggestions?

  20. masala girl on March 29, 2016 at 6:29 pm

    favorite. line. ever: “… and the greens in our fridge were like, no.” LOL. happens to me when i have a busy week and end up buying lunch (still usually salads) instead of packing :”D

    also, what do you use to edit your pictures and make the graphics? curious because they’ve been looking extra nice lately! 🙂

  21. Dakota Campbell on March 30, 2016 at 6:18 am

    Do you have a brand of goat cheese you recommend? I’ve tried it before and I just couldn’t stomach it…it literally tasted like a goat. Lol is that normal? I’ve been wanting to eat more goat cheese, yogurt, and milk because of the benefits, but I’m lost when trying to decide what to buy. Thank you!!!

    • Fitnessista on March 31, 2016 at 12:07 am

      hey! since i had to give up dairy for 5 weeks when i was breastfeeding, when i had goat dairy again it tasted SO GOATY. it definitely takes some getting used to! i recommend the hard goat cheeses. if you have a trader joe’s or whole foods near you, goat good is amazing! for soft goat cheese, try the trader joes with herbs or blueberries mixed in
      for the yogurt, i like the capretta goat greek (the ones with berries are awesome)

  22. Grace on March 30, 2016 at 10:41 am

    I made this last night because I too love all things egg. I threw in a handful of chopped broccoli and it turned out great. The only thing I will tweak next time is to soften the goat cheese in the microwave before I mix with the eggs so it more evenly coats. The cheese ended up clumping so there were certain pockets of the bake that had tons of cheese and others with very little. Loved finding those pieces oozing in goat cheese! Can’t get enough.

    • Fitnessista on March 31, 2016 at 12:02 am

      so happy you liked it! i thought about doing that too, but i kind of like the goat cheese pockets 🙂

  23. RunEatReepat on April 2, 2016 at 7:40 am

    Looks so good! I’m sharing this one today!!

  24. Bekah on April 5, 2016 at 11:41 am

    This was amazing!! Family and guests really enjoyed it. My dad doesn’t like sweet potatoes and he went back for thirds haha. It will now be in our rotation of favorite meals for the family and will also be included in my “the husband will be gone for weeks on a work trip so I need to stock pile things in the freezer so this mama can eat” meal plan! 😉 I trust your recipes so much. I have never had one not come out great. Thank you!

    • Fitnessista on April 5, 2016 at 10:44 pm

      thank you so much!! that makes me so happy to hear, and so thrilled that everyone enjoyed it

  25. Avery on April 10, 2016 at 8:09 pm

    Just whipped this up tonight! Can’t wait to have a yummy and healthy breakfast all ready for me!

    • Fitnessista on April 11, 2016 at 11:51 am

      how did it turn out??

  26. Meg on October 31, 2016 at 6:08 pm

    I don’t know why I skeptical of this recipe but it ended up being amazing. I used regular skim milk and spiralized my potatoes instead. Thanks for the recipe!!

  27. Amanda @ All Day Active Life on November 17, 2016 at 5:57 am

    LOVING that crust! Absolutely delicious! I’m sharing this on my blog today. Thanks for a great recipe!

  28. Dakota Campbell on January 11, 2017 at 11:17 am

    I don’t comment a lot, but I have to say…I LOVE this recipe! I have made it countless times…mixing it up each time with different “fillings” like spinach and peppers, no turkey bacon, herbed goat cheese, etc. and it always turns out great and is so easy to make at the beginning of the week and eat all week long. I have also shared it with lots of other people because it is amazing. Thank you!!!

    • Fitnessista on January 11, 2017 at 8:48 pm

      thank you so much for letting me know! i’m so happy you like it 🙂

  29. Cassie on January 22, 2017 at 12:18 pm

    Do you boil the sweet potatoes whole or as slices?

    • Fitnessista on January 22, 2017 at 1:01 pm

      slices 🙂

  30. Alina on September 19, 2017 at 2:18 pm

    What’s your reheat from frozen strategy?

    • Fitnessista on September 19, 2017 at 2:22 pm

      Heat on the stovetop on medium for about 5 min, just until the cheese melts

  31. Julie on January 9, 2018 at 9:14 pm

    If we were to add spinach or arugula when would you recommend putting it in?

    • Fitnessista on January 9, 2018 at 11:21 pm

      i would add it in when you saute the turkey bacon, onion and garlic to wilt it down a little 🙂

  32. Erin on April 8, 2018 at 4:54 pm

    This has become one of my favorite meal prep breakfasts! Super delicious!

  33. Danielle on July 15, 2018 at 3:38 pm

    we love this! any idea about the nutrition facts?

    • Fitnessista on July 16, 2018 at 1:42 am

      i’m sorry i didn’t calculate them for this one!

  34. Jackie on March 17, 2023 at 12:58 pm

    Do you freeze nana’s egg casserole before or after baking it?

    • Fitnessista on March 17, 2023 at 4:05 pm

      i usually put it in the fridge assembled the night before and then bake it in the morning
      otherwise you can cook it, let it cool, and then freeze it!

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