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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

4.84 from 136 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


    • Kristin

    Will this work if I use egg whites only? How many eggs would I use if I’m not including yolks?

      • Amy Dong

      I would double the eggs if using only whites.

    • Tenley slayton

    Can I sub spinach for the kale?

      • Amy Dong


    • Carolyn

    Hi Amy, this looks delicious! Can this recipe be doubled? Thank you for your help!

      • Amy Dong

      Absolutely, you can double it! If using two pans, I would bake them one at a time if possible.

    • Bridget
    • 5 stars

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

      • Amy Dong

      Yay, that’s awesome, Bridget!

    • Beth
    • 5 stars

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

      • Amy Dong

      Yay, Beth!

    • Elizabeth Molin
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    Beautiful, delectable, healthy casserole!

      • chewoutloud

      Thank you, Kim!

    • Kate
    • 5 stars

    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
    • 5 stars

    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
    • 5 stars

    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
      • 5 stars

      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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