Sweet Potato Sausage and Egg Breakfast Casserole (Paleo)

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

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.

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.

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

Heat oil in a skilletover medium-high heat. Add onion and red bell pepper, season with salt & black pepper, and cook until vegetables are tender (about 3 minutes). Transfer to a large mixing bowl.

Add sweet potatoes to the skillet, drizzle some olive oil, and cover with a lid. Let them cook for about 8 – 10 minutes, stirring occasionally until the sweet potatoes are tender. Transfer them to the large mixing bowl.

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 large mixing bowl.

In a separate medium bowl, whisk the eggs, almond milk, salt, pepper and thyme. Pour over the vegetables & sausage mixture in the bowl, and stir to combine.

Pour the mixture in abaking dish* and bake in a 400 F preheated oven for 20 – 25 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!

*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?

 

 

4.7 from 3 reviews
Sweet Potato, Sausage and Egg Breakfast Casserole
 
Prep time
Cook time
Total time
 
Serves: 8+
Ingredients
  • 1 red bell pepper, diced
  • 1 medium onion, chopped
  • 2 medium sized sweet potatoes, cubed (or 1½ large sweet potato)
  • 1 lb grass fed ground sausage
  • 8 eggs
  • ⅓ cup almond milk (or coconut milk)
  • 1 tsp thyme
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Heat oil in a skillet over medium high heat. Add onion and red bell pepper, season with salt & black pepper, and cook until vegetables are tender (about 3 minutes). Transfer to a large mixing bowl.
  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 large mixing bowl.
  3. Add sweet potatoes to the skillet, drizzle some olive oil, and cover with a lid. Let it cook for about 8 - 10 minutes, stirring occasionally, until the sweet potatoes are tender. Transfer them to the large mixing bowl.
  4. In a separate medium bowl, whisk the eggs, almond milk and spices. Pour over the vegetables & sausage mixture in the bowl, and stir to combine.
  5. Pour the mixture in a baking dish* and bake 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!
  6. *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.
  7. Enjoy!
Nutrition Information
Serving size: 220 g Calories: 389 g Fat: 24.2 g Saturated fat: 9.7 g Unsaturated fat: 13.5 g Trans fat: 0 g Carbohydrates: 24.4 g Sugar: 2.4 g Sodium: 787 mg Fiber: 4.1 g Protein: 18.4 g Cholesterol: 211 mg

Sweet Potato, Sausage and Egg Breakfast Casserole (Paleo) - nutrition

FB-InstaPaleo Sweet Potato Breakfasts from around the web:
Sweet Potato and Spinach Frittata – Edible Perspective
Zucchini and Sweet Potato Frittata – Paleo Leap

 

♥ FAVORITE THINGS ♥

11 comments on Sweet Potato Sausage and Egg Breakfast Casserole (Paleo)

    • Delicious Meets Healthy (author)

      Thanks, Manali! 🙂

  • Amy Basso | Amy's Apron

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

    • Delicious Meets Healthy (author)

      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 (author)

      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 (author)

      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 (author)

      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.

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