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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 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…

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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 🙂

sweet potato sausage breakfast casserole, healthy breakfast casserole, whole30 recipe, egg bake, paleo recipe

See This Recipe in Action:

sweet potato sausage egg breakfast casserole

Sweet Potato Sausage Breakfast Casserole

5 from 20 reviews

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 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins

Yield: 16 1x


  • 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


  1. Preheat oven to 400F with rack on lower middle position. Lightly grease a 9×13 baking dish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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 🙂 


  • Serving Size: 1
  • Calories: 140
  • Sugar: 2.1 g
  • Sodium: 125.1 mg
  • Fat: 9.3 g
  • Carbohydrates: 7.5 g
  • Protein: 6.6 g
  • Cholesterol: 145 mg
  • Author: Chew Out Loud
  • 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)

3-Ingredient Larabars

Chicken Shawarma (Easy & Healthy)

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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Recipe rating


    • Bridget

    Amazing!! I used turkey sausage instead of normal breakfast sausage and still sooo flavorful.

      • Amy Dong

      Yay, that’s awesome, Bridget!

    • Beth

    I have made this so many times now. I love it!

      • Amy Dong

      Yay, Beth!

    • Elizabeth Molin

    I made it for a gathering at Christmas, we are mostly dairy free and gluten free but the rest of our parry was not… I hesitated making this fir fear of people missing the bread and cheese that are typically in breakfast casseroles. To my surprise everyone had seconds and the recipe was requested by all my guests!

      • Amy Dong

      Aww, it doesn’t get better than that! 🙂

    • Alexandra

    Has anyone made a half recipe of this for a smaller crowd? Just wondering about pan and baking time. 🙂

    • Michael

    My daughter made this for me over the weekend. It’s a very satisfying dish that is both sweet and savory. Definitely a keeper.

      • chewoutloud

      You’ve got a wonderful daughter 🙂

    • Kathleen

    Sooo good! Just started Whole30 and stumbled on this recipe. My husband and I gobbled it up this morning. I had no Kale so used spinach instead and it worked just as well.

      • chewoutloud

      SO happy you loved it, Kathleen!

    • Emily

    I love this! Wondering – do you think it could be made in muffin cups for easy grab & go?

      • Tammy

      Has anybody made this with vanilla flavored almond milk?

    • CV

    Made this for a school breakfast. Not concerned about the Whole30/Paleo, so made it with regular milk and added shredded cheddar to the top. It was delicious! Co-workers are asking for the recipe. 🙂

      • chewoutloud

      Now you’ve got a new favorite to share! 🙂

    • Liv

    I made this recipe as it is written and I LOVE IT. so flavorful! It is definitely an official go-to for us! I’m wondering: do you think it’s possible to freeze portions?

      • chewoutloud

      Yes, you can freeze portions airtight. Glad you loved it, Liv!

    • KC

    Hi, looks delicious! what can I use in place of the eggs pls? If an egg substitute, how much? Thank you!

    • Gloria

    This is by far the BEST breakfast casserole recipe I have ever made! It is worth the extra steps! I made it for a gathering for a bride-to-be and she wanted me to make it again for her wedding day breakfast. Thank you so much for for sharing this recipe

      • chewoutloud

      What a special breakfast gathering it must have been, Gloria! 🙂

    • Kim

    Beautiful, delectable, healthy casserole!

      • chewoutloud

      Thank you, Kim!

    • Kate

    I love having this casserole on hand!

      • chewoutloud

      So glad you liked it, Kate!

    • Katy

    If reheating in the morning do you cook at 400 for an hour? That seems like a high temp for that long?

      • chewoutloud

      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! 🙂

    • Sue Anne

    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.

    • Chey

    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.

      • chewoutloud

      Yes, you can use whole milk without affecting the baking time 🙂

      • Chey

      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. 🙂

        • chewoutloud

        So great to hear that, Chey! Thanks for coming over 🙂

    • Kelly O’Connell

    This looks delicious! do you know how much saturated fat is in each serving?

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