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  • Sweet Potato Sausage and Egg Breakfast Casserole (Paleo)

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    Sweet Potato Sausage and Egg Breakfast Casserole – a healthy breakfast casserole perfect for a large breakfast or brunch with your whole family.

    Paleo Breakfast

    If you are looking for a crowd-pleasing breakfast recipe that doesn’t require you to get up at the crack of dawn, this sweet potato sausage, and egg breakfast casserole is perfect for you!

    This overnight egg breakfast casserole is great for an Easter or Christmas brunch, or anytime you have family in town. It’s a great breakfast/brunch recipe that everyone will love. I love that it’s so hands-off in the morning if you have prepped all your veggies the night before. 

    And leftovers are so good, they reheat really well and can last several days in the fridge. Leftovers make for a great lunch too, and they keep you full thanks to all the protein from the eggs and sausage. 

    Overnight Breakfast Casserole

    Paleo Breakfast Casserole

    This breakfast casserole has become one of my favorite weekend breakfasts! It is packed with veggies and eggs but it also has a delicious sweet/spicy flavor because of the sweet potatoes and the mild Italian sausage I use.  I also love that it’s a healthy breakfast casserole – it’s naturally Paleo, Whole30, gluten-free, dairy-free and loaded with nutrients from all the vegetables. 

    Sausage Casserole

    Overnight Breakfast Casserole

    This Sausage Egg Breakfast casserole is delicious for breakfast or brunch for a large family. You can save yourself some time in the morning by prepping the egg breakfast casserole the night before and storing it in the fridge overnight. Then in the morning you can only add the whisked eggs and pour it over the casserole and bake the sweet potato egg bake in the oven. You can have a delicious breakfast for your whole family in about 30 minutes. It’s very hands-off and you can use the time to get a pot of coffee going. 

    Egg Casserole

    Can You Freeze Sausage Casserole

    Yes, you can freeze the sausage casserole – either before or after cooking it. If you freeze it before you cook it, omit adding the eggs to the casserole, and freeze it for up to 3 months. When you are ready to cook it, place it in the fridge about 24 hours before you plan to cook it. After it has thawed in the fridge, add the eggs to the casserole dish, and bake in a preheated oven at 375 F for about 25 minutes according to the recipe’s instructions.

    If you decide to freeze the casserole after you cook it, let it cool completely, cover it with plastic wrap and foil, and freeze it. You can also cut it in individual servings and freeze them separately. You can choose how many servings you want to thaw at a time. Freeze up to 3 months. Then thaw it completely in the fridge, cover it with foil and reheat it in the oven at 350 F for about 20 minutes or until warmed through in the center.

    Sausage Egg Casserole

    Other Sweet Potato Breakfast Recipes

    These sweet potato breakfast recipes are amazing! Give them a try!

    How To Make Sweet Potato Sausage and Egg Casserole

    Paleo Breakfast
    5 from 13 votes
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    Sweet Potato, Sausage and Egg Breakfast Casserole

    Sweet Potato Sausage and Egg Breakfast Casserole – a healthy breakfast casserole perfect for a large breakfast or brunch with your whole family.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 8
    Calories 389kcal



    • Heat oil in a skillet over medium-high heat. Add sweet potatoes to the skillet and cover with a lid. Cook for about 8 minutes, stirring occasionally until the sweet potatoes are almost tender. Add onion and red bell pepper, season with salt & black pepper, and cook until vegetables are tender (about 3 more minutes). Transfer the vegetables to a casserole dish.
    • Add sausage to the skillet and cook over medium-high heat until browned (about 5 minutes), crumbling the sausage with a spoon as it cooks. Transfer to the casserole dish.
    • In a medium bowl, whisk the eggs, almond milk, and spices. Pour over the vegetables & sausage mixture in the casserole dish, and stir to combine.
    • Bake the breakfast casserole covered with an aluminum foil in a 375 F preheated oven for 20 minutes. Then remove the aluminum foil and bake for an additional 15 minutes until the top of the potatoes begins to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!


    Serving: 220g | Calories: 389kcal | Carbohydrates: 24.4g | Protein: 18.4g | Fat: 24.2g | Saturated Fat: 9.7g | Polyunsaturated Fat: 13.5g | Cholesterol: 211mg | Sodium: 787mg | Fiber: 4.1g | Sugar: 2.4g
    Course Breakfast
    Cuisine American
    Keyword breakfast casserole, Easy, Egg Casserole, Gluten Free, Grain-Free, Healthy, Low Carb, Paleo, Whole30


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    Brian Reimels

    Could you prepare this the night before and then pop it in the oven?

    Candace M

    5 stars
    my boyfriend cant stop asking me to make this. delicious

    Candace Mandracia

    5 stars
    this is definitely a keeper. yummmmm


    How long can you freeze this dish? Is it possible to slice into serving size and freeze?


    5 stars
    Very good recipe! I can’t have bell pepper so I subbed spinach and mushrooms and that worked great. I also used turkey sausage instead and that was good too. Thanks for the recipe!


    This looks good and I’m in a pinch for tomorrow brunch. Can I use regular skim milk? I don’t have any other kind and no time to go to the store????

      Hi Katie, I haven’t tried this recipe with skim milk but I believe you should be fine if you use regular skim milk. Hope you enjoy it!


    5 stars
    I’ve made this a few times, once for a Mother’s Day brunch, and for a birthday brunch. It’s simple, fast and delicious. Thank you for the recipe!


    Can you add the eggs as well the night before, and just pop in the oven in the morning (like most egg bakes) Or is there a specific reason that you add the eggs in the am?

      Neli | Delicious Meets Healthy

      Hi Leah, yes, you can add the eggs the night before as well. 🙂 Happy cooking!


    Looks delicious, but what size casserole dish should I use?

      Neli | Delicious Meets Healthy

      I have used a 9 x 13 inch casserole dish, as well as 2.5 Qtr square casserole dish, and both times it turned out great.


    I’m making this for Easter brunch, but I’m vegetarian. If I’m omitting the sausage, is there anything else you would recommend adding? I don’t do soy. Thanks!

      Neli | Delicious Meets Healthy

      Hi Meredith, I am not very familiar with all vegetarian substitutes but some suggestions that come to mind are: cooked lentils, mushrooms, canned kidney beans, and gluten-free vegan meat found at the grocery stores.


    5 stars
    This recipe was delicious. I will definitely make it again. I added an extra egg and more almond milk. There were four adults and we ate it ALL, oops. I served it with salsa, full fat sour cream, cheese and avocado. Yummy.

    lareesa freitas

    i want to make this and freeze immediately and unthaw it on Sunday to use for The week. Can that be done?

      Neli | Delicious Meets Healthy

      Hi Lareesa! Yes, you can make it and bake it now, and then just unthaw it on Sunday, and reheat every time you eat it during the week. Make sure you wrap it really good before freezing. And move it to the fridge 24 hours before you plan to serve it 🙂
      After two to three hours in the fridge, unwrap the casserole. Cover it lightly and return it to the refrigerator to finish thawing. Unwrapping at this stage allows condensation to evaporate, preventing it from becoming soggy.


    5 stars
    Love this recipe! So easy to make and a good way to eat lots of veg. I like to change up the recipe by adding different types of sausages, pumpkin and spinach. My partner and I cook this at least once a week, because we get heaps of leftovers for work/breakfast. Thank you for sharing 🙂


    5 stars
    I made this on my wife’s birthday to accommodate her Whole 30 diet. She loved it so much I made it again on Mother’s Day. And then I made it at the lake house for my entire family over Memorial Day weekend. Now my daughter is on the Whole 30 diet and asked me to make it for her last night so it would be ready after her dance recital. More than half the casserole was gone before breakfast this morning!

    The only change I made was subbing orange peppers for the red peppers. Just a personal preference as I think the sweetness of the orange peppers complements the sweet potatoes well. And the colors match.

    Also, last night I tried it with turkey sausage (the first three times were all with pork sausage.) Honestly, we couldn’t even tell the difference, so if you’re looking to make a healthy recipe even healthier, you won’t be disappointed. Thanks to this website for making me look like a hero.


    5 stars
    I used Frozen Sweet Potato Tots, cut in the middle to make 2 rounds from each. After the vegetables are sauteed, add the sweet potato tots & toss until warmed. I save a dozen or so to put on the top surface after baking, to brown.

    I also chopped up fresh bacon from a 1/2 farm hog, Frued the bacon bits and sprinkled on top after removing fail.

    We served eith an accompaniment of fresh tomato, onion, avocado, cilantro salsa. Delicious!


    Can I make and cook the night before and just reheat or microvave the next morning?

      Delicious Meets Healthy

      yes, Cherie, you can.


    5 stars
    Made tbis for Easter brunch. It was so delicous, everyone had seconds. It served 5 adults. Kick myself for not taking a photo because it looked fabulous coming out of the oven. I used a turkey cranberry sausage that is made locally.


    How many does this serve? I will be hosting a retreat of 12 women and want to make this!!

      Delicious Meets Healthy

      Perla, this casserole serves about 6-8 people depending on the portion sizes. I would make 2 casseroles. That way you have some for seconds. Enjoy! 🙂


    5 stars
    This recipe was a healthy winner for me and my Valentine!! Thank you!

      Delicious Meets Healthy

      Hi Christina! I am glad you and your Valentine enjoyed it! 🙂 Thanks for stopping by!


    5 stars
    Really liked this one — however, we doubled the eggs and almond milk to make it fluffier. The sweet of the sweet potatoes mixed nicely with the savory of the sausage. I also think you can do all the stove top work the night before, to simplify the work in the morning.

      Delicious Meets Healthy

      Thanks, Ivan! Glad you liked it!! Yes, it sure gives you a head start of you do the stove top work the night before.

    Amy Basso | Amy's Apron

    5 stars
    Oooh…these flavors together must be fabulous! I love the addition of sweet potato 🙂

      Delicious Meets Healthy

      Thanks, Amy! yes, it is very flavorful and so delicious!

    Manali @ CookWithManali

    5 stars
    love sweet potato, this looks like the perfect breakfast!

      Delicious Meets Healthy

      Thanks, Manali! 🙂

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