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Overhead shot of sweet potato breakfast casserole in a large baking dish on a striped kitchen towel.
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5 from 4 votes

Sweet Potato Breakfast Casserole (Paleo/Whole30)

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 it to have on hand for the week. Paleo, Whole30, gluten-free, and dairy-free!
Course Breakfast
Cuisine American
Keyword paleo breakfast casserole, sweet potato breakfast casserole, sweet potato sausage casserole, Whole30 Breakfast Casserole
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 390kcal
Author Kelly


  • 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 11x7").
  • 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!


Serving: 1/6 recipe | Calories: 390kcal | Carbohydrates: 19g | Protein: 25g | Fat: 24g | Saturated Fat: 7.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.9g | Potassium: 511mg | Fiber: 3.1g | Sugar: 5.7g | Vitamin A: 10905IU | Vitamin C: 60.3mg | Calcium: 85mg | Iron: 2.7mg