A tasty and easy breakfast casserole, this Whole30 Sweet Potato Breakfast Casserole will be a hit! Packed with sausage, sweet potatoes, onion, and peppers and seasoned with classic southwestern flavors. Make it for a comforting brunch or meal prep to have on hand for the week. Paleo, Whole30, gluten-free, and dairy-free!
Last updated on October 15, 2020.
Fall is here and we are back into the routine of things. Even though this year is a little different, I find fall provides some structure to the days.
One thing that always sets me up for a good day is a good and hearty breakfast. Nothing like starting off the day full and satisfied. And this Whole30 breakfast casserole does just that!
It’s loaded with flavorful ground sausage, sweet potatoes, veggies, and warming southwestern spices for a little kick. From start to finish, this casserole comes together in just under an hour. It makes the perfect flavor-packed brunch or an easy grab-n-go dish for meal prep. Make it on Sunday to be set for the week!
Sweet potato breakfast casserole
Sausage and sweet potato breakfast casserole made with 10 ingredients and ready in just under an hour. Packed with protein, healthy fats, and complex carbs for a well balanced and healthy breakfast casserole.
Here is what you need:
- ground sausage – I love ButcherBox for their high quality and it’s Whole30 approved
- sweet potatoes
- garlic powder
- chili powder
- salt and pepper
- oil, for greasing
First, cook the sausage. Once that is done, remove the sausage and leave behind the grease so you can cook the veggies in it which gives them some great flavor. Add the cooked sausage to a large greased baking dish (I used an 11×7″).
Next, sauté up the sweet potato and onion for a few minutes. Then add the peppers and cook for a few more minutes. Turn off the heat and stir in the spices and mix well to combine. Add the veggies to a large baking dish with the sausage.
Whisk your eggs with some salt and pepper and add them to the baking dish. Mix well to combine to make sure the eggs are evenly distributed. Finally, bake for 30-35 minutes until eggs are cooked through. Top with your favorite toppings and enjoy!
Meal prep and how to store sweet potato breakfast casserole
The thing I love most about this Whole30 breakfast casserole is it is relatively easy to throw together. Depending on how much prep you want to do, you can either meal prep it all or just a few components. Here are a few suggestions for prepping and storage:
- partial prep – cook your sausage, sweet potatoes, and veggies and allow them to cool. Store in the fridge until you are ready to bake. When you are ready, add them to a greased baking dish, add you eggs, and bake.
- full prep – just follow the directions as written
- storage and heating them up – allow to completely and I like to store it in the pan I cooked it in (to help minimize more dishes). Cover with a lid (if you have one) or saran wrap. To heat it up, pop in the microwave for a couple of minutes until warmed through.
- best storage containers – we love these meal prep containers on Amazon are great! Cut the casserole, allow it to cool completely, and then store in individual containers to take on the go. They keep everything fresh and are better for the environment since they are glass.
Can you freeze sweet potato breakfast casserole?
Paleo breakfast casserole makes a great option to freeze to have on hand when needed. You can either freeze before baking or freeze after baking.
- to freeze before baking – make the sausage and veggies per the directions. Freeze in the casserole dish or airtight container for up to 3 months. When ready to cook, place the mixture in the fridge to allow it to defrost. Add the eggs and cook per the directions.
- to freeze after baking – bake casserole per the instructions and allow to cool completely. Cover with a lid or foil and either freeze the whole casserole or cut into individual serving sizes and freeze each serving separately by wrapping them individually in foil or saran wrap. You can freeze it for up to 3 months. When ready to eat, place in the fridge and allow it to defrost. Heat up when ready to eat.
Substitutions for Whole30 breakfast casserole
Here are a few substitutions for this breakfast casserole. Change it up and make it your own!
- meat – if you don’t have sausage or want something not as fatty, you can use whatever kind of ground meat you like. Chicken, beef, or turkey will all work well, the flavor profile will just change some. You can also use ground pork if you can’t find ground sausage.
- potatoes – I used sweet potatoes, but any kind will work (white or red). You could even substitute butternut squash if you have that on hand.
- veggies – zucchini, summer squash, or mushrooms would be great. There is never anything wrong with adding more veggies!
- spices – one of the easiest ways to change the flavor of the meal! This would be really good with Italian spices like basil, parsley, and dill or even taco seasoning.
Can you use egg whites for this casserole?
You can use egg whites instead of whole eggs when making breakfast casserole if you like. This will add more protein and cut down on the fat content of the recipe. About 2 egg whites, or 1/4 cup, equals one whole egg, so you would need 20 eggs whites or 2 1/2 cups.
You can also use half whole eggs and half egg whites in this breakfast casserole recipe.
More healthy breakfast recipes
Sweet Potato Breakfast Casserole (Paleo/Whole30)
- 1 pound ground sausage
- 2 small-medium sweet potatoes, diced into 1-inch pieces (3 heaping cups/380 grams)
- 2 medium bell peppers, diced (2 1/2 cups/265 grams)
- 1 cup diced yellow onion (120 grams)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 10 large eggs, whisked
- 1/2 tablespoon oil, for greasing
- salt and pepper, to taste
- Preheat oven to 375 degrees Fahrenheit. Grease a large baking dish and set aside (I used an 11×7").
- Heat a large nonstick sauté pan or seasoned cast iron over medium heat and let it get hot. Add sausage and break up with a spoon. Cook for 4-6 minutes, stirring occasionally until cooked through. Once done, remove with a slotted spoon and add to the greased baking dish.
- In the same pan with the leftover sausage grease, cook the vegetables. Add the sweet potatoes and onion and cook for 7-8 minutes, stirring occasionally. If needed, add a lid to help steam. Add the peppers and cook for another 3-5 minutes until al dente. Turn off heat, add spices and salt and pepper and mix well. Add mixture to the baking dish with the sausage.
- While the veggies cook, whisk eggs with some salt and pepper in a large bowl.
- Add eggs to the baking dish. Mix well to make sure everything is incorporated and eggs are evenly distributed. Bake for 30-35 minutes or until the eggs are cooked through and no longer jiggle. Top with your favorite toppings and enjoy!
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