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Sweet Potato Sausage Breakfast Casserole

This Sweet Potato Sausage Breakfast Casserole is standout delicious. It’s stellar for all the brunches and breakfast-for-dinners. It also happens to be an easy Whole30 and Paleo recipe that’s gluten-free and dairy-free.

sweet potato sausage breakfast casserole, healthy breakfast casserole, whole30 recipe, paleo recipe
Sweet Potato Sausage Casserole is absolutely delicious, and happens to be gluten-free and dairy-free.

Sweet Potato Sausage Breakfast Casserole

It’s taken me nearly a decade of winters in Minnesota to finally proclaim that I can hang with the polar bears around here:

1.  We count years here by the number of winters one has endured.  The more winters you’ve got under your belt, the more badges of honor.

2. Polar bears are really humans who throw their heads back and laugh in the face of extremely brutal temps.

This is the season for cozy, comforting, yet healthy breakfast casseroles to get you motivated for the day. In particular, this irresistible Sweet Potato Sausage Breakfast Casserole is one that you’ll get recipe requests for on repeat.

What You’ll Love about
Sweet Potato Breakfast Casserole

  • This breakfast casserole is hearty, comforting, and healthy.
  • It’s gluten-free, dairy-free, and even Paleo approved. Almost everyone can enjoy your breakfast offering!
  • This breakfast casserole recipe is super flexible; vary the veggies and protein however you’d like.
  • You can assemble this breakfast casserole the night before. Just pop it in the oven the next morning.
  • Leftovers keep well and are fabulous for breakfast or lunch the next day.
  • Our family enjoys this recipe on breakfast-for-dinner nights!

Healthy Breakfast Casserole

We’re looking at loads of goodness in one single breakfast casserole:

  • Plenty of vibrant, roasted sweet potatoes for energy
  • No added sugars, dairy, or gluten
  • Kale and red pepper for antioxidants
  • Eggs and sausage for protein and robust flavor

Even if you’re like myself and don’t follow any specific food plan, you’ll still 200% fall in love with this delectable breakfast casserole. It’s teeming with all the hearty flavor that makes your taste buds and belly oh-so-happy.

All this morning magic comes together easily and quickly; the majority of this egg bake can even be prepped the night before so that all you have to do is pop this delicious thing in the oven and bake.

I can only do make-ahead egg bakes like this Easy Overnight Breakfast Casserole and this Farmer’s Breakfast Casserole. I invite you all to join me in sleeping in a little 🙂

sweet potato sausage breakfast casserole, healthy breakfast casserole, whole30 recipe, egg bake, paleo recipe
Sweet Potato Breakfast Casserole can be fully assembled the night before and baked in the morning.

See This Recipe in Action:

Sweet Potato Breakfast Casserole
Commonly Asked Questions

Do you have to cook the sweet potatoes first?

The sweet potatoes will be peeled, cut, and roasted for 20 minutes prior to using. You can do this in advance and keep roasted sweet potatoes covered in the fridge until ready to assemble.

What can I use in place of kale?

We love chopped, fresh spinach leaves as much as kale leaves. You can also try cut-up broccoli florets.

What kind of sausage should I use?

Use your favorite ground breakfast sausage. Pork and turkey sausages are both delicious. Use mild or spicy, depending on your family’s preferred level of kick.

Can I make this breakfast casserole ahead of time?

The best thing about this breakfast casserole is that you can fully assemble it the night before and bake it the morning of. It makes your morning super easy!

How can I tell when my casserole is done?

The edges of your sweet potato breakfast casserole should be nicely browned, and the center will be puffy when it’s done. If you gently shake the pan, the center feel and look set – not jiggly.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

A Casserole of Stuffed Sweet Potato

Sweet Potato Sausage Breakfast Casserole

4.83 from 129 ratings
This Sweet Potato Sausage Breakfast Casserole is standout delicious. It also happens to be an easy Whole30 and Paleo recipe that contains zero gluten and dairy. Healthy and unbelievably tasty!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Author: Amy Dong


  • 4 TB extra virgin olive oil
  • 1 lb sweet potatoes, peeled and cut into 1/2″ cubes
  • ½ cup onion, diced
  • 4 cloves garlic, minced
  • ½ cup diced red bell peppers
  • 1 lb ground breakfast sausage
  • 2 cups kale leaves, chopped
  • 12 large eggs
  • ½ cup milk of your choice, almond, coconut, etc.
  • kosher salt and freshly ground black pepper


  • Preheat oven to 400F with rack on lower middle position. Lightly grease a 9×13 baking dish and set aside.
  • On a large baking sheet, combine sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes until soft. Remove sweet potatoes from oven. (You can leave oven on if baking casserole right away.)
  • Meanwhile, heat remaining 2 TB olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9×13 baking dish.
  • In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, and chopped kale to the mixture in baking dish. Gently toss to combine all ingredients well.
  • In a bowl, gently whisk together the eggs, 1/2 cup milk of your choice, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or just until eggs are set in center.


  • Spinach leaves can be used in place of kale.
  • We prefer sweet potatoes, but you can also use butternut squash instead.
  • If desired, sprinkle sharp cheddar cheese on top (use lactose-free cheese if needed).
  • Dish can be prepared the night before. Cover tightly and chill. Bake uncovered in preheated oven for up to 1 hour, if baking straight from the fridge. If top is already browning at the 45-minute mark, cover loosely with foil for the remaining 15 minutes of baking.
If you enjoyed this dish, please come back and give it a rating 🙂 

Nutrition (per serving)

Serving: 1serving | Calories: 140kcal | Carbohydrates: 7.5g | Protein: 6.6g | Fat: 9.3g | Saturated Fat: 2.5g | Cholesterol: 145mg | Sodium: 125.1mg | Fiber: 1.1g | Sugar: 2.1g
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free
Method: Bake

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Add a comment

Recipe Rating


    • Lisa
    • 5 stars

    I made this to take to ladies bible study breakfast and it was so delicious. I added some maple syrup and that put it over the top. Will definitely be making this again and again!

    • Shana
    • 5 stars

    This recipe is so delicious. It is by far the online recipe that I have made the most and the most consistently. It never disappoints. The only change I make is to roast my veggies (onions, pepper, and sweet potato) in the oven since it has to be preheated anyways. Thank you for creating such a healthy, crowd-pleasing favorite!

      • Amy Dong

      Shana, that just makes me smile!! 🙂 🙂

    • Kenny Blankenship
    • 5 stars

    Big hit at weekly Sunday potluck brunch! First dish to disappear! Two adjustments I made – threw some fresh arugula on top right before serving instead of kale or spinach, and it took closer to 40 minutes for the center to fully set, so if you’re facing a hungry mob (/family) you may want to factor in a little extra baking time.

      • Amy Dong

      Fantastic, Kenny! 🙂

    • Shelly Alexander

    Can this be made a day before?

      • Amy Dong

      Yes, you can prepare it the night before and bake it the morning of.

    • Rhonda

    Can you omit the milk altogether? I need to make it for a crowd that is both dairy free and nut free.

      • Amy Dong

      You can use a dairy-free alternative such as oat milk. Enjoy!

      • Mia Means
      • 5 stars

      I’m making this for the second time for a Ladies Christmas brunch at church. They all RAVED over it the first time I made it. This will be my go-to breakfast casserole.

    • Danielle
    • 5 stars

    The whole family LOVES this casserole! Thank you for sharing!

    Do you happen to know if it can be placed in a freezer for a later date?

      • Amy Dong

      You’re so welcome, Danielle! Freeze leftover (baked) casserole, covered airtight. 🙂

    • David Gruginski
    • 5 stars

    My wife loves sweet potatoes. I have family members that don’t eat meat so I substituted the sausage with plant based “meat” and used some herbs and spices to imitate the sausage flavor. So this was a great recipe for the entire family. They loved it and made it their favorite breakfast casserole. I think this will become our Christmas morning breakfast tradition going forward and probably will be the futures most requested breakfast for my family.

    Nice job on this recipe.

      • Amy Dong

      Thank you, David!

    • Elly
    • 5 stars

    I was so impressed with this recipe! It tasted delicious and was easy to portion out for healthy breakfasts for the week. I used spinach instead of kale because that’s what I had on hand, and it was great!

      • Amy Dong

      So glad you liked this!

    • Barbara Shryack
    • 5 stars

    Delicious & healthy!

      • Amy Dong

      Thank you!

    • Karen Schwartz

    Can this be prepared in a crockpot?

      • Amy Dong

      Karen, you can do this in a Crockpot, but it will have a higher moisture content, as it will be more like steaming vs. baking. Still would have all the flavors!

    • Jen Anderson
    • 5 stars

    Great recipe! I made this for Easter. Used spinach & unsweetened almond milk. As my daughter is dairy free. My dad said he might even like it better than our staple sausage breakfast casserole. Forks dropped. Thank you!

    • Barbara Shryack
    • 5 stars

    This was delicious. I had some mushrooms I wanted to use up so added them. I was smarter this time & roasted the sweet potatoes the night before, and I have leftovers for a busy week!

    • Jade

    Does this recipe save well frozen, once cooked?

      • Amy Dong

      Yes, you can cover airtight and freeze 🙂

    • Amy J.
    • 5 stars

    Made exactly as recipe stated and loved it! I will be making this again. Thank you!

    • Debbie J Furton

    What is the best way to cut a sweet potato into cubes? It sounds difficult.

      • Amy Dong

      It’s actually easy – peel the skin, slice it horizontally down the middle, remove seeds, and cube. Enjoy!

        • Greg

        Seeds??? Sweet potatoes don’t have seeds! Are we supposed to be using butternut squash or something?

          • Amy Dong

          If you choose to use butternut squash instead of sweet potatoes, yes.

    • Eileen Junker
    • 5 stars

    I made the Sweet Potato Sausage Breakfast Casserole for supper last night and it was delicious. I shared it with my daughter and son-in-law and had some leftovers too. Very good and liked by all.

      • Amy Dong

      Yay, Eileen! People always ask for this recipe 🙂

    • Pat Galvin
    • 5 stars

    We followed the directions pretty closely and it was a wonderful casserole. In our oven, the sweet potatoes cooked pretty fast. We probably went a little heavy on the onion and bell pepper and everybody scarfed down the entire dish. Some put it in tortillas or between sour dough toast. Overall, a huge success! Thanks for the great recipe and wonderful website. We are very appreciative. Thanks for making our Christmas 2022 special with this dish!

      • Amy Dong

      Yay, that makes me so happy, Pat! 🙂

      • Nicol

      Could you make these in muffin tins?

    • Allison
    • 5 stars

    Made this for breakfast on Thanksgiving and it was a hit! Super simple but not lacking any flavor!

      • Amy Dong

      Yes!! 🙂

    • Tania

    How long does this last in fridge after being cooked? I meal prep for the week and would love this as my breakfast for a week. Thank you

      • Amy Dong

      It’s great for meal prep – will last several days in the fridge!

    • Rachel Smith
    • 5 stars

    This recipe is so delicious! I’ve been making it for a few years now. Thought I should finally make a comment. We love it every time we eat it. Thanks for a good one.

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