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  • Sweet Potato Sausage and Egg Breakfast Casserole (Paleo)

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    This Sweet Potato Sausage and Egg Breakfast Casserole – it’s overflowing with sausage, eggs and sweet potatoes. And it can be easily made the night before.

    Sweet Potatoes, Sausage & Eggs Breakfast Casserole

    I love breakfast casseroles! You can literally throw anything in a casserole and call it a meal. Of course, I love that this sweet potato sausage and egg breakfast casserole is so filling and you can also eat it for lunch or dinner.  This breakfast casserole has become one of my favorite breakfasts. It’s Paleo too – made with sweet potatoes.

    If you have family visiting this weekend or next weekend for 4th of July, this is a great crowd-pleasing breakfast/brunch. Everyone will love it and ask for seconds. 🙂 And it can be easily made the night before and baked the next day for breakfast.

    MY OTHER RECIPES

    You will see more delicious and healthy breakfast recipes on the blog in the coming weeks. Are you looking for new breakfast ideas? Or maybe you just want to switch things up a bit? Be on the lookout for new breakfast posts & more breakfast inspiration on Fridays.

    MY LATEST RECIPES

    What’s your favorite breakfast?

    Sweet Potato Sausage and Egg Breakfast Casserole | www.deliciousmeetshealthy.com

    How To Make Sweet Potato Sausage and Egg Breakfast Casserole

    What you need

    1 red bell pepper, diced

    1 medium onion, chopped

    2 medium-sized sweet potatoes, cubed (or 1 1/2 large sweet potato)

    1 lb grass fed ground sausage

    8 eggs

    1/3 cup almond milk (or milk of your choice)

    1 tsp thyme

    1 tsp salt

    1/2 tsp freshly ground black pepper

    Preparation

    1. 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.

    2. 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.
    3. 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.

    4. 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 begin to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

    *This recipe turns out best if baked in a regular 9 x 13 ” baking dish. If baked in a deeper dish, it may require additional baking time for the eggs at the bottom to set.

    Enjoy!

    Sweet Potato Sausage and Egg Breakfast Casserole | www.deliciousmeetshealthy.com

    Want more Paleo Breakfasts?

     

    5 from 8 votes
    Sweet Potato Sausage and Egg Breakfast Casserole
    Sweet Potato, Sausage and Egg Breakfast Casserole
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    This Sweet Potato Sausage and Egg Breakfast Casserole - it's overflowing with sausage, eggs, and sweet potatoes. And it can be easily made the night before.

    Course: Breakfast
    Cuisine: American
    Keyword: Easy, Gluten Free, Grain-Free, Healthy, Low Carb, Paleo, Whole30
    Servings: 8
    Calories: 389 kcal
    Author: Neli @ Delicious Meets Healthy
    Ingredients
    • 2 medium sized sweet potatoes cubed (or 1 1/2 large sweet potato)
    • 1 red bell pepper diced
    • 1 medium onion chopped
    • 1 lb grass fed ground sausage
    • 8 eggs
    • 1/3 cup almond milk or coconut milk
    • 1 tsp thyme
    • 1 tsp salt
    • 1/2 tsp freshly ground black pepper
    Instructions
    1. 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.

    2. 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.
    3. 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.

    4. 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 begin to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

    Recipe Video

    Recipe Notes

    This recipe turns out best if baked in a regular 9 x 13 " baking dish. If baked in a deeper dish, it may require additional baking time for the eggs at the bottom to set.

    Nutrition Facts
    Sweet Potato, Sausage and Egg Breakfast Casserole
    Amount Per Serving (220 g)
    Calories 389 Calories from Fat 218
    % Daily Value*
    Total Fat 24.2g 37%
    Saturated Fat 9.7g 49%
    Polyunsaturated Fat 13.5g
    Cholesterol 211mg 70%
    Sodium 787mg 33%
    Total Carbohydrates 24.4g 8%
    Dietary Fiber 4.1g 16%
    Sugars 2.4g
    Protein 18.4g 37%
    * Percent Daily Values are based on a 2000 calorie diet.
    Paleo Sweet Potato Breakfasts from around the web:
    Zucchini and Sweet Potato Frittata – Paleo Leap

     

    ♥ FAVORITE THINGS ♥


    This Sweet Potato Sausage and Egg Breakfast Casserole - it's overflowing with sausage, eggs, and sweet potatoes. And it can be easily made the night before.
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    Comments

    love sweet potato, this looks like the perfect breakfast!

      Delicious Meets Healthy

      Thanks, Manali! 🙂

    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!

    Ivan

    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.

    Christina

    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!

    Perla

    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! 🙂

    Jenny

    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.

    Cherie

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

      Delicious Meets Healthy

      yes, Cherie, you can.

    VIRGINIA BROWN

    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!

    Rayo

    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.

    Bridget

    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 🙂

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