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
It’s taken me 8 winters in Minneapolis 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.
I will probably never crack a smile about winter, but I can finally say I’m officially Minnesotan: for the first time in my real and imagined life, I went for a two hour run in -12F actual temp (-24F with windchill and definite peer pressure.)
Admittedly, the spread of brunch food after our frigid group run made the day so. much. better. There were plenty of healthy grain bagels, GF and sugar free granola, fresh fruit, egg bakes, and healthy breakfast casseroles.
Speaking of healthy breakfast casseroles, check this irresistible Sweet Potato Sausage Breakfast Casserole…
Healthy Breakfast Casserole that lets you eat potatoes and sausage (and sleep in)
We’re looking at loads of goodness in one single breakfast casserole:
- Plenty of golden roasted sweet potatoes for energy
- No added sugars, dairy, or gluten
- Kale and sweet pepper for antioxidants
- Eggs and sausage for protein and pure 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 post-snooze is to pop this delicious Whole30 recipe (paleo recipe) in the oven and bake.
My favorite hot breakfast routine: Wake ‘n 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 🙂
See This Recipe in Action:
Sweet Potato Sausage Breakfast Casserole
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 16 1x
Description
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!
Ingredients
- 4 TB extra virgin olive oil
- 1 lb sweet potatoes, peeled and cut into 1/2” cubes
- 1/2 cup onion, diced
- 4 cloves garlic, minced
- 1/2 cup diced red bell peppers
- 1 lb ground breakfast sausage
- 2 cups kale leaves, chopped
- 12 large eggs
- 1/2 cup non-dairy milk of your choice (almond, coconut, etc.)
- kosher salt and freshly ground black pepper
Instructions
- 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.
- 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, chopped kale, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper to the mixture in baking dish. Gently toss to combine all ingredients well.
- In a bowl, gently whisk together the eggs and 1/2 cup of non-dairy milk 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.
Notes
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 you enjoyed this dish, please come back and give it a rating 🙂
- Category: breakfast, brunch
- Method: bake
- Cuisine: American
Keywords: breakfast casserole, sweet potato sausage breakfast casserole
Kitchen Stuff we Love:
Delicious eats that happen to be healthy:
Easy Tahini Sauce Dip (Whole30, Paleo)
Chicken Shawarma (Easy & Healthy)
This re pie looks super delicious! I love cooking with sweet potatoes because they are one of my little boys favorite veggies!
Thanks, Shell! Hope you guys love it as much as we do 🙂
I am loving your Sweet Potato Sausage Breakfast Casserole and it looks great. I’m pretty sure your recipe is going to taste even better in person. Also, I just had to save it for tomorrow morning and fix it for my love.
This breakfast casserole looks so yummy. Potatoes are my favourite.
Oh my gosh, this entire recipe looks like an absolute dream! No doubt I’m going to have to make it myself.
Sounds like Michigan winters are nearly the same 😉 just think warm thoughts!!
This looks delicious! My husband and I were talking about starting Whole30 after Christmas. I think we are just nervous to take the plunge!!
I love sweet potatoes in every form. Your Sweet Potato Sausage is so tempting and though I am not good cook but I will try as per your recipe directions.
I make breakfast casserole for dinner at least once a month, it’s a very popular dish in our home, THis will be a great new variation of our recipe.
Ok, this sounds AMAZING. I just have to try.
This sounds amazing and I like there its a big portion so it will feed lots, or there will be lots of left overs.
Looks amazing! We’re fans of sweet potatoes, and I’m sure this dish will be a hit with my boys. 🙂
It’s a hit with my boys, too 🙂
Wow this looks absolutely delicious. I may swap out the sausage for vegetarian and give it a whirl myself. My mouth is watering! 🙂
You can either omit the sausage or sub with vegetarian “sausage” …enjoy!
This is definitely my time of breakfast !! I love potatoes and this is so healthy
This looks so good! I’ve been looking for a dish that’s higher in protein but lower in sugars.
This definitely fits the bill 🙂 Enjoy and happy cooking!
This looks so good! I will definitely be making this for my family!
Loved this recipe. Im not a huge kale fan so I swapped it for spinach and it was delicious!
Awesome!! Thanks for coming over and glad you loved it!
Is there any way you can place the serving size, calories, protein, carbs, and fat percentage? Trying to log it into MyFitnessPal app to keep track of my macros hehe! If not, no big deal. Just thought I would ask. Thanks so much!!
Hi, Andrea! Thanks for asking…we’re totally working on putting up nutritional info on the site soon… keep a lookout. Hope you love this recipe as much as we do and thanks for coming over today 🙂
Hi! Was there nutritional information added? I didn’t see it and also want to add it to My Fitness Pal. Thanks!!
Can this be made ahead of time, the night before. And popped in the oven the morning of?
Yes, Teri, you can do that. Hope you guys love it. Enjoy! 🙂
How long would this stay good for in the fridge as leftovers? I am trying to meal prep breakfasts. Thanks!
I cut mine into serving size pieces and freeze them. When I need one,I grab it out of the freezer, take it out of the ziplock bag, put it on a plate and microwave it for 6 minutes on 50% power. It works fabulously!
I made this and it was GREAT right out of the oven – so flavorful! People couldn’t believe that it didn’t even have cheese in it! But when I reheated it the next day it seemed pretty soggy and bland. Do you have any tips for storage or reheating?
So glad you all liked this! As for leftovers, it might crisp up better if it’s first sliced into individual servings and then reheated in oven. Do not cover, whether you reheat in casserole dish or in separate servings. Hope that helps! 🙂
I had just made this exact recipe (with banana instead of red peppers) and came online to see if there was a similar recipe so I could get a good temp and cook time estimate. Lo and behold, you had the same exact thing I made right here on your page! I flipped through some of your other recipes and many of them are also things that I make. How fun to have found your site! I never use recipes, but I do use recipe blogs for ideas when I’m in a rut. Since we obviously have the same tastes, I know I’ll be perusing and gaining inspiration from your blog.
Yay, Shannon! I’m so happy you found our site as well! Happy browsing, cooking, and eating 🙂 Enjoy and happy fall!
Wow, just wow! I just made this, and even my 3 picky kids gobbled it up. My husband raved. I love the flavors of this recipe! It’s easy and healthy, which makes it a go-to from now on! Making this for breakfast-for-dinner again next week!
I have been making this for practically every brunch group for a year now. It’s always the first casserole dish to disappear and someone always asks for the recipe or wants to know who made it! Delicious. Thank you.
We have a daughter who is egg, dairy and gluten free. Has anyone tried this without eggs?
Can this casserole be prepared and then fozen before asking?
You can certainly freeze it airtight and then bake it when ready; increase baking time if frozen. Enjoy!
Thank you y letting me know. I can’t wait to try it for the holidays!
Wondering how much of this you can do the night before to bake the next day? And how much longer it would need in the oven after being refrigerated? Thanks! I can’t wait to bring this to a family brunch!
Vicki, I’ve prepared the entire dish prior to baking; cover and chill overnight, and let it sit at room temp while oven preheats the following morning. The specified bake time should work, but if it looks undercooked, give it another 10-15 minutes (cover loosely with foil to prevent overbrowning.) Enjoy!
Made a double batch in an 11×15 pan with garnet yams instead of sweet potatoes. Yum!
Bethany, so happy that you enjoyed this recipe! Yay! 🙂
I’m excited to make this! Do you think I can make a few of these casseroles to freeze? I would like to plan ahead for going back to work after my maternity leave is up.
Yes, you can prepare them to freeze, keep airtight, and bake when ready to serve. You will probably need to up the bake time, since it will be frozen. Enjoy and congratulations!
Can you premake the potatoes, veggies and sausage the night before? Then add the eggs in the morning?
Yes, Christie, you can definitely do that! Enjoy 🙂
This is a breakfast that would please everyone in my family! Looks like a delicious casserole!
★★★★★
Thanks so much, Catherine!
I love casserole….Yours looks out of this world, soooo delicious…I will definitely make it soon, so easy!!!! Thanks a lot.
You’re so welcome!
That looks like the perfect way to start the day! I love all the flavors, especially the sweet potato.
★★★★★
Such a great way to start the day 🙂
This looks like something my daughter would devour. She’s obsessed with sweet potatoes.
★★★★★
Thanks, Ashley!
This sweet potato sausage breakfast casserole includes many of my favorite flavors. I can’t wait to try this!
It’s so good; can’t wait for you to taste it 🙂
I can’t believe you were out running in that cold! I would turn into an ice cube the moment I am out of the house in a -12F! Anyway, I want to thank you for sharing the this breakfast casserole recipe. I will get some sausage today and make this on the weekend. It sure look like a really delicious and healthy breakfast we can all enjoy on Sunday morning.
Looks like a nutritious, healthy and filling breakfast or brunch dish for the whole family especially in you are having a lie in and want to relax that day
★★★★★
OH my gosh, this is a delicious looking breakfast casserole. I never thought to make a breakfast casserole with sweet potato.
A favorite of ours – followed exactly and its in our regular rotation.
★★★★★
Yay, Jerri! So happy your family likes this dish 🙂 🙂 🙂
I cook for people and have recommended this recipe to so many clients. I have made it countless times and the result is always beautiful and delicious! I love how much flavor it has with zero dairy or gluten. It is a hands down winner recipe!
★★★★★
So fantastic, April!! Very happy to hear you guys love this dish so much – thank you! 🙂
I made the casserole for a ladies breakfast meeting and it was delicious. Had to substitute spinach for the kale and I doubled it. Was eaten up quickly and I am making it again for a Monday morning birthday celebration!
★★★★★
This looks wonderful. Before I spring it on the family, one question: do you use a 400 degree oven for baking the casserole, too?400 at an hour seems a lot.
This looks delicious! do you know how much saturated fat is in each serving?
Question: Can I use whole milk instead of non-dairy and would that swap affect the baking time? Thanks! I can hardly wait to make this.
★★★★★
Yes, you can use whole milk without affecting the baking time 🙂
Since my initial question, I’ve made this many times because, it’s just so dang good and versatile! I love sweet potatoes in many forms and had never considered using them in a breakfast casserole with eggs. SO, so delicious. I’ve since used sweet potatoes for breakfast many times. Thank you so much for the awesome recipe. 🙂
So great to hear that, Chey! Thanks for coming over 🙂
Made this casserole yesterday and reheated the leftovers this morning. I think it was even better this morning. One thing I’m going to experiment with is sautéing the kale before assembling the ingredients.
★★★★★
If reheating in the morning do you cook at 400 for an hour? That seems like a high temp for that long?
You would do 1 hour only if you prepped the casserole the night before, but it’s not yet cooked. If reheating a fully cooked casserole, try 350F for 20 minutes or just until center is warmed through. Enjoy! 🙂