This “bacon burger & fries” Paleo breakfast bake combines savory, crispy bacon, grass-fed ground beef and crispy sweet potatoes with greens and baked eggs. Whole30 friendly, good for any meal!
I surprise myself all the time with recipes I have actually NEVER made for the blog. Does that make any sense? No, not really.
Let me explain. I often assume I’ve turned my favorite meals – the ones I eat at least once per week – into “official” blog recipes, simply because I make them for myself all the time. And then it dawns on me – the “recipe” was never actually posted – and I only realize it when I search for it and find NOTHING.
I admit, this annoying phenomenon happens all the time with burger recipes and burger-related recipes. I eat burgers a lot – this is a fact. They are BY FAR my family’s favorite thing to eat. In fact, when I asked everyone what they wanted me to cook for dinner on our first night back from California, everyone screamed “burgers” in unison with zero hesitation.
None of the kids were loving the skinny bread-wrapped burgers they ate on the trip. In fact, Drew refused to eat any buns at all – my kids are “first generation Paleo” and don’t even understand the concept of a burger with a bun.
I could go on about the burgers! In short, I WILL say that during the months of January/February you will most likely see me playing burger-catch-up (haha, like ketchup) with all the burger recipes that SHOULD have been posted way back when, but weren’t. We like them, we eat them, and we share them – that’s what the blog is all about 🙂
But back to this recipe – a “deconstructed” bacon burger & fries turned Paleo breakfast bake. Among my favorite parts of eating Paleo are burgers, bacon, Japanese sweet potatoes and eggs. In fact, my breakfasts, lunches, and dinners usually involve some combination of those foods along with some sort of green. Does comfort food get any better? I admittedly say that all the time. Oops. I promise you I mean it each and every time I say it!
This bacon burger Paleo breakfast bake might not be the quickest recipe, BUT your patience will be well worth it in the end. Make sure you roast your sweet potatoes with plenty of “breathing room” so each piece gets nice and crispy. Whether you’re making this recipe or any other, space between the potato chunks is the key to crispy on the outside, soft on the inside, flavorful sweet potatoes.
You wind up with nice and crispy roasted sweet potatoes, crispy bacon, ground beef sautéed with onions and mushrooms, a bit of spinach and eggs baked to perfection. This meal is great any time of day, Whole30 compliant, filling, packed with flavor and nutrient dense.
Unlike a regular old burger & fries, this breakfast bake holds up well as leftovers, so you can take it to work for lunch and reheat. You can also make it the night before and simply bake the eggs into it in the morning! Ready to cook? Let’s get started!
“Bacon Burger & Fries” Paleo Breakfast Bake {Whole30}
"Bacon Burger & Fries" Paleo Breakfast Bake {Whole30}
Ingredients
- 1 large sweet potato I used a large Japanese sweet potato - white inside purple outside
- 2 tsp olive oil for roasting + sea salt and pepper
- 6 slices nitrate free bacon sugar free for Whole30**, cut into bite size pieces
- 1/2 lb grass-fed ground beef 85% lean
- 1 small onion chopped
- 1/2 cup chopped mushrooms
- 2 large handfuls fresh spinach chopped
- 4 large eggs
- generous pinch sea salt and pepper
- slices scallions or chives for garnish optional
Instructions
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Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Scrub (or peel) your sweet potato and cut it into 3/4" chunks.
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Toss with the 2 tsp olive oil and sprinkle with salt and pepper, than arrange on the parchment lined baking sheet (or 2 sheets) in a single layer with none touching each other. This allows them to crisp up nicely instead of steam! Roast in the preheated oven for about 35 minutes or until soft on the inside and crisp outside.
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While your sweet potatoes are roasting, heat a large, oven proof skillet (I used my favorite cast iron one) over med/med-hi heat. Add your bacon pieces to the skillet and cook, stirring to evenly brown, until about 2/3 of the way done*
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Add the onions to the bacon and continue to cook until the onions are translucent, then add the ground beef (crumbled), mushrooms, salt and pepper and continue to cook, stirring until the mushrooms soften and the beef browns.
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Stir in the spinach, then remove from heat. Once the potatoes are done, add them to the skillet and gently toss to combine.
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Lower the oven heat to 400 degrees. Use a spoon to create 4 small grooves in the mixture (for the eggs), then carefully crack each egg into a groove. Sprinkle with a bit more salt and pepper, then bake in the 400 degree oven for 10-15 minutes or until the eggs are baked to preference.
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Serve for any meal and enjoy! Garnish with chives or scallions if you like.
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If you make ahead of time, you can cook everything except for the eggs, then add the eggs before serving and bake until the eggs cook through. Enjoy!
Recipe Notes
*Depending on how much fat has rendered, you can drain a bit at this point, keeping some to sauté the onions and mushrooms.
**My favorite Whole30 compliant bacon is from U.S. Wellness Meats
Nutrition
Want more Whole30 friendly meal ideas? Try one of these!
Chorizo Pizza Hash with Baked Eggs
Paleo & Whole30 Breakfast Casserole
Tell Me!
Favorite savory comfort food?
Sweet Potato Fries or “regular”?
Susie @ Suzlyfe says
December 26, 2016 at 7:35 amOH MY GOOD GOD GIVE THIS TO ME NOW
Michele says
December 26, 2016 at 11:34 amYou got it 🙂 Hope you’re having a great holiday!
lindsay Cotter says
December 26, 2016 at 9:51 amlove your one dish bakes! yes, sharing. <3 yum. Hope you are having a wonderful holiday friend.
Michele says
December 26, 2016 at 11:33 amYou too Lindsay! Thanks friend 🙂 xo
Megan @ Skinny Fitalicious says
December 26, 2016 at 11:43 amEggs and bacon just make everything wonderful. Love this healthified dish!
Michele says
December 26, 2016 at 7:45 pmAgree of course! Yummy!
Emily says
December 26, 2016 at 11:52 amI love how your kids love Paleo so much; you are training them well mama. 🙂
Michele says
December 26, 2016 at 7:45 pmHaha thanks Emily!
Mel_OutRunCF says
December 26, 2016 at 3:07 pmFunny because my son also requests his burgers bun-less. His friends think it’s a little stange but I have no problem with it 😉 Sweet potato fries (or slices) is my favorite comfort food. I love salty and sweet. Definitely the kind of food I would bring to work when I run early morning (especially with this cold weather!). Thanks for sharing!
Michele says
December 26, 2016 at 7:45 pmSalty and sweet is the best, you’d love this! Cheers to bunless burgers 🙂
Laura says
December 27, 2016 at 5:05 amI would respectfully like to suggest that you optimize your website for smartphones. Right now there are so many ads on my screen that I can only see one line of this comment screen. That means I can’t save the recipe, because I won’t be able to read it without having to close all the ads every time. Please consider this request. 🙂
Michele says
December 27, 2016 at 12:29 pmOk thank you I will look into it!
Vicky says
January 2, 2017 at 9:57 amYummy! I am a runner, so i need a lot of energy per day. Your food looks attractive me. I think that i will try following on weekend. Thanks!!!
Andrea says
January 7, 2017 at 5:50 pmHow many grams of protein are in this breakfast?
Michele says
January 7, 2017 at 9:13 pmI don’t calculate nutritional info for my recipes, but I do believe an online calculator would give you a good idea 🙂
Janet says
January 9, 2017 at 8:32 pmI am really curious about the number of servings on this. Does this really serve 4 as a meal or do you add something else to it to complete the meal?
Michele says
January 9, 2017 at 8:34 pmI would say if you use 4 eggs it can feed 4 for breakfast. Honestly it’s not 4 for us! Serving size varies a lot for us since I have kids. I’d say 2-4 depending on how many eggs you bake into it. And of course you can add some extra greens or fruit to complete the meal however you’d like 🙂
Jenny| The Baking Skillet says
January 26, 2017 at 11:35 amLoving this recipe! So many goodies in there and so simple to make!
Abby Parker says
July 21, 2017 at 3:09 amI believe that Paleo diet is the healthiest way you can eat, and your recipe—a deconstructed bacon, burger, and fries—turned into a Paleo breakfast bake. High-protein foods also make me feel satisfied between meals. Indeed, burgers can be part of a heart-healthy diet as long as you watch your portion and eat lean beef. Your creative recipe spices things up and makes my comfort food even better.
Lauren Herren says
January 13, 2018 at 8:32 pmI made this for my husband and I for dinner one night (I love breakfast for dinner) and it’s now our new favorite recipe! So good! If I’m feeling indulgent, I’ll add maple cured deli bacon and it’s absolutely amazing ???
Michele says
January 14, 2018 at 3:42 pmThat sounds so delicious! Glad you guys liked it!
Carrie says
February 7, 2018 at 7:09 pmCan you make this into a casserole?
Tao says
January 19, 2019 at 5:04 pmIs there a version of this that is vegetarian? What other ingredients would you be able to substitute instead of bacon and beef?
I am not doing Paleo, but am trying to find some meals that will give me energy building up to a mid-day run and came across this recipe.
I guess I could add tofu pieces or use a supermarket bought vegemince, but they do not have much flavour.
lisa says
January 31, 2019 at 7:27 pmI made this last night for my hungry family and we all LOVED it. I accidentally used the whole pound of ground beef because I forgot to halve it, so I added twice the mushrooms as well. It was devoured. It’s really good with a ranch or flavored aioli as well! I also added an extra egg to make it stretch. SO GOOD! This will be one of our family faves! Thank you!