A healthy and delicious Whole30 Breakfast Casserole with sweet potatoes and sausage sure to keep you full and satisfied!
I see your hungry, morning self rolling out of bed, frantically getting ready for work and RUSHING out the door WITHOUT eating breakfast.
Can we all just agree that is a bad situation that is going to lead to HANGRY you later on?
Enter: your new best friend. The healthy gluten free paleo breakfast casserole.
You can whip it up ahead of time and have it sliced and READY to go so morning-you can grab and go and avoid all unnecessary afternoon hangriness.
I think this breakfast casserole is my favorite because, unlike the instant pot breakfast casserole with sausage or low carb keto breakfast casserole with sausage, it has POTATOES.
And, like I told you in the dairy free mashed potatoes without milk, I am really having a moment with potatoes at the moment. Plus, they make this casserole extra hearty and filling!
Why this will be your Go-To Breakfast
I’m all about a good casserole, ANY time of day! They are an all-in-one meal that you can throw together in a pinch and that’s why I’m such a fan. I love serving up a cheesy instant pot chicken and rice casserole with broccoli on a busy weeknight, or gobbling up a plate of paleo buffalo chicken spaghetti squash casserole. Today’s recipe is a healthy breakfast casserole that you and your crew are going to love- it’s perfect for Christmas morning or any weekend morning, for that matter! It’s got tender sweet potato, delicious savory sausage, eggs for protein and a whole lot of veggie goodness!
Ingredients Needed
It’s time to round up the ingredients you will need to make this easy whole30 breakfast. They’re healthy, they’re simple, they’re delicious, and you may already have most of them in the fridge. Here’s what you will need:
- Sweet Potato
- Pork Sausage
- Onion
- Eggs
- Sea Salt
- Unsweetened Cashew Milk
- Roma Tomatoes
- Baby Spinach
How to make Whole30 Breakfast Casserole
Prepare
Preheat the oven and spray a large pan with cooking spray. Mix the sausage with seasonings and set aside.
Brown
Heat up a large pan and add the sausage. Cook, stirring often, until it is no longer pink. Spread it out on the bottom of the prepared pan.
Cook
Add the onion and sweet potato to the pan, leaving the pork fat in as well. Cook, stirring often, until the vegetables just begin to soften. Spread this mixture over top of the sausage.
Whisk
Whisk the eggs, salt, milk and tomatoes together in a bowl. Add the spinach to the hot pan until it’s wilted, then mix it into the egg mixture.
Bake
Pour the egg mixture into the pan over top of the sausage and veggie mixture. Bake in the oven until it’s set, then let it rest for a few minutes on the stovetop.
DEVOUR
Serve it up and enjoy!
Whole30 Casserole Recipe Variations
If you know me, you know that I love to mix up ingredients in my recipes to keep mealtimes fun, interesting, and delicious so that Mr. FFF and I don’t get bored with the same old foods. Here are a few ways to tweak this casserole recipe to suit your dietary needs and preferences:
To Make It Vegetarian, you can leave out the sausage and throw in more veggies instead. I recommend bell peppers and mushrooms.
To Make It Keto, leave out the sweet potatoes and add a couple more eggs instead.
For Grab-and-go breakfasts, bake the mixture in muffin tins for single serve, easy to pack lunches or snacks on the go!
Whole30 Breakfast Casserole FAQ
The breakfast casserole is done when it is set, and jiggles a bit but no liquid remains. This should take about 30-35 minutes.
I recommend slicing it into squares and storing it in the fridge in an airtight container. It keeps really well in the fridge and reheats great too.
This breakfast casserole will last for about 5 days in the fridge!
Other healthy breakfast recipes
- Quinoa breakfast bake with dates and bananas
- Moroccan healthy gluten free paleo breakfast casserole
- Gingerbread sweet quinoa breakfast bake
Ingredients
For the casserole
- 1 Lb Pork sausage * READ NOTES
- 4 Cups Sweet potato, diced (500g)
- 1 Cup Onion, diced
- 10 Eggs
- 1 tsp Sea salt
- 1/2 Cup Unsweetened cashew milk
- 2 Large roma tomatoes, diced
- 5 Oz Baby spinach
Instructions
- Heat oven to 375 degrees F and spray a 9×13 pan with cooking spray. IF NOT DONE: mix sausage with seasoning (see NOTES)
- Heat a large pan on medium high and cook the sausage until no longer pink. Spread into the bottom of the prepared pan.
- Cook the potatoes and onions in the pork fat on medium heat. I like the cover the pan and stir every few minutes. Cook until they just begin to soften, about 5 minutes.
- Spread the potato mixture over the sausage.
- Whisk the eggs, salt, milk and tomatoes together.
- Throw the spinach in the hot pan and stir until wilted. Mix it into the egg mixture.
- Pour over the potatoes and bake 30-35 minutes until set.
- Let the casserole stand 5 minutes and DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Hi! This looks delish and I’d like to try it out for thanksgiving breakfast. Can it be prepped the night before, kept in the fridge, and then baked the next morning?
Hi Holly, it surely can. Just store it in an airtight container in the fridge. Enjoy 🙂