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!
- 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