Breakfast is made easy! This paleo breakfast casserole is a healthy option perfect for a crowd, weekend brunch, or everyday breakfast and can be made in advance. It’s gluten free, dairy free, nut free, whole 30, and pretty close to keto; making it a great option for most dietary restrictions.
What Is a Breakfast Casserole Made Of?
A breakfast casserole typically consists of eggs, a breakfast meat, vegetables, and sometimes potatoes and cheese. This paleo version utilities extra vegetables in place of the cheese, providing flavor, as well as sweet potatoes in place of potatoes, for extra nutrition.
Paleo Breakfast Casserole Ingredients
Breakfast casseroles can utilize a variety of breakfast meats from Canadian bacon, to bacon, to chicken, to sausage, and more. This recipe features ground pork sausage (this is pretty much the same thing as ground Italian sauce, just unseasoned). Bacon can also be used alongside of the pork sausage or in place of it.
Sweet potatoes are used for the base. I love the light and unique flavor of white sweet potatoes, but regular sweet potatoes or white potatoes can also be used is desired.
A variety of vegetables are typically present in breakfast casserole. This one features garlic, onion, mushrooms, spinach, chopped bell peppers, and slices of avocado and scallions (optional topping). However, really any of your favorite vegetables can be used. Other popular options include brussels sprouts, broccoli, zucchini, squash, and diced tomatoes.
Are Potatoes Paleo?
Potatoes in their unprocessed form are typically allowed on the paleo diet. White potatoes areoften been debated because they are high in starches, however, most paleo resources agree they can be consumed (as long as you are not trying to stick to a low carbohydrate diet).
How to Make Paleo Breakfast Casserole
Lightly grease a casserole dish or 9×13 glass pan and preheat the oven to 375°F. Diced sweet potatoes can be added to the bottom in a single layer and baked 20-25 minutes until mostly tender.
In a large frying pan, add the olive oil and sauté garlic and onion until fragrant. Add mushrooms and bell pepper and sauté until tender, about 2-3 minutes. Add spinach and sauté for an addition minute, until slightly wilted.
Remove from pan and set aside. Fry pork sausage until fully cooked. Vegetables can then be mixed in, and the mixture can be added over top of the sweet potatoes.
In a medium bowl, whisk together eggs, milk, and salt and pepper. Pour evenly over top of casserole. Bake at 375°F for 22-25 minutes or until eggs are fully set. *Do not overbake this. The eggs should be fully cooked, but slightly jiggly when removed from oven.
If desired, serve topped with sliced avocado and green onions. Brunch is served!
The main different is the method of cooking and texture. Casseroles have a soft texture and are baked in the oven (and often use potatoes as a base). Frittatas are more custard-like and are cooked on the stove (more similar to omelet).
Yes, this will last 3-4 days in the refrigerator or 3 months frozen.
Yes you can, it will last about 4 months frozen.
What to Serve With Your Paleo Breakfast Casserole
Paleo breakfast casserole is a great breakfast or meal prep option for a gluten free, Whole 30, paleo, or even keto diet. If you are focusing on a certain diet/lifestyle, then choose your sides accordingly.
In general, some sides that go great with breakfast casserole are: homemade banana bread or cinnamon rolls, fruits, bacon, plantains, yogurt parfaits, overnight oats, and hash browns. If you are sticking to a gluten free or paleo diet, opt for fresh fruit or vegetables, bacon, or gluten free hash browns << try the cauliflower or zucchini version!
More Gluten Free Brunch Recipes
If you love this casserole, you may also like some of these delicious brunch recipes:
- Hash brown sandwiches (paleo options available)
- Easy gluten free breakfast sandwiches
- Sweet potato hash and egg breakfast cups (paleo)
- And more!
Here’s to a simple, healthy breakfast and regaining our sparkle together,
Paleo Breakfast Casserole
- 2 cups of cubed white sweet potatoes (or regular)
- 3 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mushrooms, sliced
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 1 cup spinach
- 1 pound ground pork sausage (no casings)
- 12 large eggs
- 2/3 cup almond milk
- Sea salt and pepper, to taste
- Optional topping: sliced avocado, green onions
- Lightly grease a casserole dish or 9×13 glass pan. Preheat the oven to 375°F. Toss sweet potatoes in 1 teaspoon of olive oil. Add sweet potatoes to the bottom in a single layer and bake 20-25 minutes until mostly tender. Remove from oven.
- In a large frying pan, add remaining olive oil. Sauteed garlic and onion until fragrant. Add mushrooms and bell pepper and sauteed until tender 2-3 minutes. Add spinach and sauté for an addition minute, until slightly wilted.
- Remove from pan and set aside. Fry pork sausage until fully cooked. Mix in vegetables. Layer sausage and vegetable mixture in casserole over sweet potatoes.
- In a medium bowl, whisk together eggs, milk, and salt and pepper. Pour evenly over top of casserole. Bake for 22-25 minutes or until eggs are fully set. *Do not overbake, eggs should be fully cooked, but slightly jiggly when removed from oven.
- Serve topped with sliced avocado and green onions.