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!
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
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?)!
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?!
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.
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!
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Whole30 Taco Frittata with Sweet Potato Crust
- 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!
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!
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Are the sweet potatoes raw or cooked prior to going in the oven?
They are raw! They will cook during the two steps in the oven. Thanks for asking Susan!
How long does it keep, any idea?
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!
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!
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!
could you share what you put in your taco seasoning?
I usually use a store bought – I love Trader Joe’s when I’m not on Whole30. Otherwise I use this recipe from Eat the Gains – https://eatthegains.com/how-to-make-homemade-taco-seasoning/
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
I am so happy to hear that Sandra!! I do not count calories, so I would not be able to tell you. But you could use this app to figure it out – https://www.myfitnesspal.com/recipe/calculator Let me know how the freezing goes!
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.
AWESOME Angela! Thanks for the information and the swaps 🙂 I hope you are enjoying it!!
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
Thanks for sharing Dominique!!
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.
★★★★★
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!
I love the look of this recipe! When you say ‘shredded sweet potato’, do you mean chop it up finely or grate it?
Thanks
I used a cheese grater!
Some food processors have a grating disc featue. It is worth the investment .
YES! I have one and usually forget to use it – so silly of me!
How do you suggest making the sweet potato crust? Microwave first, then blend it together? Excited to make this!
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?
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.
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
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 🙂
Mine has salt in it! I would definitely add a little more 🙂 maybe start with 1/2 teaspoon and see what you think!
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!!!
★★★★★
Thank you for sharing Ellen!! And SO SMART on the sweet potato ribbons – totally doing that next time!
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!
★★★★★
Yay – thank you Sara!! I am so glad that (almost) everyone loved it! And I’m totally adding mushrooms next time – yum!
I’m going to make this for dinner! What a great combination of flavors. I love Whole 30. My husband and I did q Whole 30 last year. After the holidays, we are ready to do it again, a reset! This will be one of my go-to recipes!
How did it turn out?! This is one of my go-tos as well!!