In the hunt for a quick and easy breakfast idea with lots of great taste, this Paleo Breakfast Casserole was born.
On a recent morning, with the refrigerator open wide, I peered in looking at the options.
The ideal objective – a delicious yet healthy home prepared breakfast.
As the rain pelted the windows on an unseasonably cold day, I was seeking warm comfort food.
Would a meal bake for me while I scurried around getting ready for the day?
And while we’re at it, could we also please use my favorite homemade breakfast turkey sausage as well? Note: to make the sausage Whole30, omit sweetener.
After discovering how easy this Whole30 Egg Casserole is to make, and it’s a perfect size, it has become a family favorite. It is a little less fussy to prepare than scrambled eggs with basil or this delicious poached eggs recipe. So, we’ll save those for another day.
What You Will Love About This Paleo Breakfast Casserole:
- Great for holidays and parties
- Can make the night before (prepare all the ingredients and add eggs at the last minute). Details later in the post.
- Grab-and-go breakfast
- Great for Back to School!! – both parents and kids love
- Non-Paleo and dairy free folks LOVE this recipe!
- Can leave out sausage for a vegetarian version
- Take for lunch
- Easy to adjust for portions (Make a small or large casserole)
- Swap out and use your favorite vegetables or use the freshest seasonal harvest vegetables.
- Easier to make than many other egg dishes.
Related:
Scrambled Eggs with Smoked Salmon
You could also call this a Paleo breakfast quiche without the crust. Next on my list to try with this recipe: Paleo egg bake muffins.
With four servings/slices, it is the perfect size for two people. Just enough for a serving (or two) now and maybe one for later.
However, if you desire a larger casserole, simply double this recipe and use a larger casserole dish.
The larger casserole size is made when I have a large group to feed. Otherwise, I would rather make this smaller size casserole rather than one larger casserole with many portions consumed over several days. One reason is that this casserole tastes best right out of the oven.
How To Make Your Breakfast Casserole In Advance:
Because overnight guests wake up hungry and the school start time always seems so much earlier every year. 🙂
- Make the sausage (or if you are like me, I have a prepared stash in the freezer ready to go!)
- Chop or shred all vegetables.
- Add everything to your casserole dish except almond milk, eggs, and seltzer.
- In the morning whisk the eggs, seltzer, and milk and pour over eggs and bake.
Common Questions Regarding Your Whole30 Sweet Potato Egg Casserole:
- Can this casserole be put in the freezer? A: Not sure, but I do not advise as the texture might change.
- How do I store this casserole? A: Airtight container in the refrigerator for up to a few days. But it is best right out of the oven.
- Can this be made in a crockpot or slow cooker? A: I have not done this and prefer baking in the oven.
- What’s the best substitute for milk in egg casserole? A: Most non-dairy (or dairy-free) milk will work fine.
Tips for Making Your Paleo Breakfast Casserole:
- Combining the eggs with plain seltzer water helps makes the eggs a little fluffier.
- Use your favorite vegetables. Some great options would be mushrooms, bacon, zucchini, etc…
- Don’t overbake. Don’t stray too far from the oven because time flies.
- Make this crazy delicious homemade turkey sausage recipe ahead of time.
Toppings Ideas for Your Whole30 Egg Casserole:
- Chopped tomato tossed with extra virgin olive oil and fine sea salt. (my favorite and used with this recipe)
- Guacamole
- Coconut Aminos
- Ketchup
- A sprinkling of chopped parsley or chives.
- Salsa
- Pesto
- Hot sauce
- Chopped bacon bits
With guests coming, upcoming busy back to school mornings, or comfort food seeking days, you will be on time and ready to go with this super easy and most delicious Paleo Breakfast Casserole.
Enjoy this delicious Paleo Breakfast Casserole in the morning, for brunch or anytime! With just a few ingredients, it is super easy to make!
- 1/2 cup organic red pepper, chopped
- 1 cup turkey breakfast sausage, crumbled
- 4 large organic eggs
- 1/8 cup plain seltzer water
- 1/2 cup organic spinach, chopped
- 1/2 cup organic sweet potato, shredded
- 1/8 cup almond milk
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon dried chives (optional)
- 1 organic tomato, chopped (as a side and garnish)
- 1/2 teaspoon extra virgin olive oil
- pinch fine sea salt
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Preheat oven to 350 degrees F.
Lightly grease a 1-liter casserole dish with oil spray.
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In a medium to large bowl, add the eggs and seltzer and whisk until combined. Set aside.
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To this bowl, add all the other ingredients - red pepper, spinach, sweet potato, almond milk, sausage crumbles, salt, pepper and dried chives.
Mix to combine.
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Pour egg mixture into prepared casserole dish.
Smooth out and make sure ingredients are evenly distributed in the casserole dish.
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Bake for 25-30 minutes until lightly browned and eggs are set.
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In a small bowl, add chopped tomato, extra virgin olive oil, and salt. Stir to combine.
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Cut casserole into four slices and add to plates with a scoop of tomato garnish.
Sausage: you may use store-bought or make your own. I use the recipe on my site and usually make ahead of time and then chop and crumble for this casserole
Resources: TheKitchn,
Recipe adapted from here.
Christina Shoemaker says
Looks beautiful and packed with flavor! I’m always looking for more Whole 30 recipes!
Christine says
Thanks Christina!
Jeni @ Biscuits & Booze says
I love make ahead dishes! I could easily sub veggie sausage for this and it would be a great vegetarian breakfast for company! Because you’re right – there is NEVER enough time in the mornings!
Christine says
Thank you Jeni! So agree!
Chanda says
I am excited to make this. Did you make this the night before and bake off the next day or make and bake the night before?
Tina Dawson | Love is in my Tummy says
I’m not really a breakfast person, so really struggle when people stay with us. Casseroles like this would be just perfect!
Christine says
Hi Tina – your guests will love this!
Gloria @ Homemade & Yummy says
YES…this is my kind of breakfast casserole. You can make LOTS to feed a crowd, or perfect for having leftovers to use during the week. It also works great for brunch/lunch and dinner too!! Would be great for those big holiday brunches for sure.
Christine says
Thanks Gloria!
GT says
My wife made this a week ago; it was fantastic. Nothing left on my plate!
Mary says
I love make-ahead breakfasts! This sounds great!
Christine says
Thanks Mary!
Patty @ Spoonabilities says
This looks so yummy! And such a great dish to serve to a crowd too.
Christine says
Thanks Patty!
Sandhya Hariharan says
This is my kind of weekend Breakfast recipe. I would like to subsitute for Vegetable Sausages instead..
Christine says
Sounds great Sandhya!
Jenn says
This reminds me of my childhood. Egg casseroles were a staple. And I love that you packed in so many veggies!
Christine says
Thanks Jenn! It is great for any type of vegetables.
Kristine says
You’re speaking my language with this breakfast casserole. It has all of my favorite ingredients – bookmarked!
Lisa Bryan says
Love breakfast ideas like this that can serve a large crowd – perfect for the holidays. And healthy to boot!
Emily says
The caserole looks delicious! So perfect for serving overnight guests!
Tina says
This looks fabulous! I bet I could make this in a dutch oven while camping. Thanks for sharing!
Matt @ Plating Pixels says
Looks super easy. My breakfasts could use an update like this!
Urvi says
Could I add mushrooms, or do you not recommend due to their water content?
Christine says
Hi Urvi – sorry for the delay. Did you try with mushrooms? How did it work?
Jennifer says
do you cook the turkey sausage before putting it in?
Christine says
Hi Jennifer! Yes, the breakfast turkey sausage is made separately. Enjoy!