Sweet Potato Sausage Breakfast Casserole
User Reviews
4.9
474 reviews
Excellent
Sweet Potato Sausage Breakfast Casserole
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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!
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Ingredients
- 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
Instructions
- Preheat oven to 400F with rack on lower middle position. Lightly grease a 9x13 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 9x13 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.
Notes
- If you enjoyed this dish, please come back and give it a rating :)
- 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.
Nutrition Information
Show Details
Serving
1serving
Calories
140kcal
(7%)
Carbohydrates
7.5g
(3%)
Protein
6.6g
(13%)
Fat
9.3g
(14%)
Saturated Fat
2.5g
(13%)
Cholesterol
145mg
(48%)
Sodium
125.1mg
(5%)
Fiber
1.1g
(4%)
Sugar
2.1g
(4%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 140kcal | 7% |
| Carbohydrates | 7.5g | 3% |
| Protein | 6.6g | 13% |
| Fat | 9.3g | 14% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 145mg | 48% |
| Sodium | 125.1mg | 5% |
| Fiber | 1.1g | 4% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
474 reviews
Excellent
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