Whole30 Taco Frittata with Sweet Potato Crust

Craving an easy breakfast that is delicious AND makes you feel good?! This Whole30 Taco Frittata is perfect for a weekend brunch or meal prep!
overhead of whole 30 frittata in casserole dish

I originally posted this recipe way back in 2017, but decided to give this Whole 30 frittata recipe a refresh with some new pictures and push it back to the top of your feed because September Whole 30 is upon us and it is oh so good.

It has been WAY too long since I’ve shared a breakfast recipe with you! Technically I shared a blueberry smoothie chia pudding back in July, but I haven’t made you something with eggs since February… and I eat eggs all the time.

I don’t even know who I am anymore.

Eggs are a staple in my diet.

After completing my first Whole30 in January 2017, I took a little break from them because I ate an absurd amount during those 30 days. That and the fact that if you follow the AIP diet, eggs are not allowed. Since I have been experimenting with my diet and what works best for me, eggs have come and gone a few times this year.

But they are BACK and I couldn’t be happier. So let’s get to this…

Whole30 Taco Frittata with Sweet Potato Crust

one slice of the whole 30 egg bake

If you have been following me for a while, you have probably picked up on the fact that I like Mexican food – tacos, fajitas, and just about anything with Mexican flavors.

I undoubtedly could eat Mexican food every day for the rest of my life, and this Whole30 taco frittata satisfied my Mexican craving this past weekend (in addition to the tacos I made for lunch on Saturday and Sunday… see what I mean?)!

close up of the whole30 frittata

So what do you need to make this Whole 30 frittata with sweet potato crust?

Sweet potato. Duh! I love using my food processor to finely shred the sweet potato – perfect for the crust of our frittata. 

Veggies. I’m all about the peppers and onions when I make anything taco-related and the same goes for this recipe.

Ground turkey. Because the flavor of turkey is so mild, it is the perfect carrier for our taco seasoning.

Taco seasoning. Make sure you find a taco seasoning that does not have any added sugar, or make your own!

And eggs. Because what is a frittata without eggs?!

one slice of the whole 30 egg bake

How do you make this Whole 30 egg bake?

Make your sweet potato crust. Combine ghee, sweet potato, salt and pepper in a bowl. Mix together until the sweet potato is sweet coated. Pour into a baking dish (deep dish pie plate, 9×9 inch pan) and press into the bottom. Bake.

Make your filling. While the crust is cooking, add 1 teaspoon ghee to large skillet and add pepper and onions. Saute until the onions are translucent. Remove from pan and set aside. Bring the pan back up to medium heat and add ground turkey. Cook until no longer pink and add the taco seasoning.

Assemble your frittata. After 10 minutes, remove sweet potato crust and reduce heat on the oven to 375 degrees F. Add the peppers, onions, and ground turkey to the baking dish. In a bowl, whisk the eggs and pour over the mixture in the baking dish.

Bake for 35-40 minutes or until the center is cooked through and no longer jiggles.

overhead of whole30 taco frittata in casserole dish

This Whole30 taco frittata is my jam. It is filled with LOTS of veggies, starting with a thick layer of sweet potato crust and followed by white onion and green pepper. Add in some seasoned ground turkey and allllll the eggs.

Bake that baby up. We just hit breakfast heaven.

When you make this Whole30 Taco Frittata post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!

Print
one slice of the whole 30 egg bake

Whole30 Taco Frittata with Sweet Potato Crust

  • Author: Ellie
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main, Breakfast
  • Method: Oven
  • Cuisine: Mexican

Description

Craving an easy breakfast that is delicious AND makes you feel good?! This Whole30 Taco Frittata is perfect for a weekend brunch or meal prep!


Scale

Ingredients

1 Tablespoon ghee, melted and cooled

1 large sweet potato, shredded

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon ghee

1 green bell pepper, diced

1/2 white onion, diced

1/2 pound ground turkey

1 1/2 Tablespoons taco seasoning (make sure there is no sugar!)

8 eggs


Instructions

Preheat oven to 400 degrees F.

Combine ghee, sweet potato, salt and pepper in a bowl. Mix together until the sweet potato is sweet coated. Pour into a baking dish (deep dish pie plate, 9×9 inch pan) and press into the bottom.

Bake for 10 minutes.

While the crust is cooking, add 1 teaspoon ghee to large skillet and add pepper and onions. Saute until the onions are translucent. Remove from pan and set aside.

Bring the pan back up to medium heat and add ground turkey. Cook until no longer pink and add the taco seasoning.

After 10 minutes, remove sweet potato crust and reduce heat on the oven to 375 degrees F. Add the peppers, onions, and ground turkey to the baking dish.

In a bowl, whisk the eggs and pour over the mixture in the baking dish.

Bake for 35-40 minutes or until the center is cooked through and no longer jiggles.


Keywords: whole30, taco, frittata, egg, Mexican, whole 30, egg bake

Looking for other Whole30 recipes? Find them HERE. And check out my Whole30 board on Pinterest!

Make sure you pin this for later!

whole 30 frittata with text overlay

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30 thoughts on “Whole30 Taco Frittata with Sweet Potato Crust

    1. Ellie Post author

      Hi Erika! I’ve had this in my fridge for 5 days. I tend to make frittatas or egg bakes on Sundays and eat a slice for breakfast every morning during the week!

      Reply
  1. karen

    hello. do you think this would work with sweet potato that is already baked as a crust? I ask because i already meal prepped my sweet potatoes by baking them and now i think id like to also make this.. Just curious. Thanks!

    Reply
    1. Ellie Post author

      Hi Karen! Definitely. I would just skip the first step of baking the crust for 10 minutes. Instead, just do the entire bake at 375 degrees (step 6!). Let me know how it turns out!

      Reply
  2. Sandra

    This is a great recipe. My husband doesn’t like sweet potatoes and he liked this a lot. I portioned it out and froze some. What do you think a calorie count is? Thanks

    Reply
    1. Angela

      I substituted coconut oil for the ghee and the total calories calculated on My Fitness Pal app said it was 180 calories per serving, total of six servings. That was with using individual spices to make taco seasoning (I like to make my own to control what’s in it). Also specific to my other ingredients such as the lean ground turkey. I may cut it into 4 or 8 servings as well and adjust calories per serving.

      Reply
    2. Dominique

      The Cronometer app has a great feature where you can enter all the ingredients of a recipe and it will give you not only a calorie count but a full nutritional profile as well

      Reply
  3. Laura

    I had this for breakfast everyday last week and it was so good that I’m making it again for next week. I was pleasantly surprised how fully this left me. I eat around 5:20am and wasn’t hungry until after noon-that never happens.

    Reply
    1. Ellie Post author

      YES. I am so happy to hear that Laura! It’s definitely one of my favorite breakfast and love the combination of protein, fiber, carbs, and healthy fats!

      Reply
  4. Victoria

    I love the look of this recipe! When you say ‘shredded sweet potato’, do you mean chop it up finely or grate it?
    Thanks

    Reply
  5. Kristin

    How do you suggest making the sweet potato crust? Microwave first, then blend it together? Excited to make this!

    Reply
    1. Ellie Post author

      Hi Kristin! You actually want to grate your sweet potato raw and then mix it with the ghee, salt, and pepper. Then you bake it for 10 minutes before continuing on with the recipe. Does that make sense?

      Reply
  6. Diana

    Can this be frozen and reheated? I want to make it but I probably won’t eat everyday and I don’t want to store just in the fridge.

    Reply
    1. Ellie Post author

      Hi Diana! I have not tried freezing this myself, but have no doubt it would freeze well (I’ve frozen other egg dishes!). I would make sure you let the frittata cool and then cut them into single serve portions before you wrap them up to freeze. Please let me know how it turns out! xoxox, Ellie

      Reply
  7. Hannah

    Oh my word, I must make this! Quick question– is your taco seasoning salt-free? Or should I add a little extra salt if mine is salt-free? Thanks 🙂

    Reply
    1. Ellie Post author

      Mine has salt in it! I would definitely add a little more 🙂 maybe start with 1/2 teaspoon and see what you think!

      Reply
  8. Ellen

    I cannot even begin to describe how DELICIOUS THIS IS! I ended up making my own taco seasoning and using sweet potato ribbons from Trader Joe’s to save time. SO GOOD!!!

    Reply
  9. Sara

    This was delicious! Everyone except my one super-picky daughter loved it. I made it for dinner and added chopped mushrooms and zucchini for a little extra nutrition. The sweet potato crust gave it a bit of sweetness which was great. This didn’t need cheese or anything else. I will definitely make again!

    Reply
    1. Ellie Post author

      Yay – thank you Sara!! I am so glad that (almost) everyone loved it! And I’m totally adding mushrooms next time – yum!

      Reply

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