Whole30 Breakfast Casserole Recipe

4.98 from 35 votes

Loaded with bacon, sausage, sweet potato and kale, this Whole30 Breakfast Casserole is so filling and delicious. Perfect for meal prep!

Prep Time25

Cook Time30

Total Time55

Course: Whole30

Cuisine: American

Keyword: easy breakfast, frozen sweet potatoes, healthy breakfast, homemade sausage, meal prep, paleo, whole 30, whole30, whole30 sausage

Servings: slices

Calories: 266kcal

spray oil I use olive oil in a refillable spray bottle.
425 g sweet potatoes sliced into 1/2" circles (4 small sweet potatoes or 2 large)
8 slices nitrate-free bacon cut into 1" pieces
200 g cherry tomatoes quartered (about 20 cherry tomatoes)
35 g chopped kale (3 cups packed) washed and stems removed
12 medium eggs
80 ml unsweetened almond milk 1/3 cup
1 tsp salt
1 tsp pepper
2 sprigs fresh basil stems removed
1/2 tsp garlic powder/granules
500 g whole30 compliant sausage without casing, or sausage recipe below

Preheat oven to 180°C/356°F.
Spray oil, coating the bottom of the baking dish, place the sweet potato circles on top in a single layer, and then lightly spray oil over the sweet potatoes.
Bake for 25 minutes, until you can prick the potatoes esily with a fork.
Meanwhile, add the 1" cut bacon pieces into a frying pan over medium-hot heat and cook until nearly crispy (5-10 minutes). Remove from the pan to a small dish leaving the bacon grease behind.
If making sausage, while the bacon is cooking, add all of the sausage ingredients to a mixing bowl and mix well.
Once the crispy bacon is removed from the pan, add the homemade sausage or crumbled store-bought sausage to the same pan and cook it in the bacon grease until it is no longer pink (about 10 minutes).
In a mixing bowl, whisk together the eggs, unsweetened almond milk, salt, pepper, basil, and garlic powder.

After the sweet potatoes have finished cooking, top them with the sausage, then chopped kale, quartered cherry tomatoes, the egg mixture, and finally the bacon. You may need to give the baking dish a little wiggle for the egg to spread evenly.
Cover with aluminum foil and bake for 20 minutes.
Remove the aluminum foil and bake for 10 more minutes, or until the eggs are set and the bacon is crispy.
Serve with a side of fresh fruit and top with hot sauce, if desired. Store in the fridge for up to 4 days.

This simple recipe is a great way to clear out the fridge! Feel free to substitute any of the vegetables (apart from the sweet potato) with ones you need to be eaten or your favorite veggies. Some great options are red bell pepper, green pepper, green onions, yellow onion (fry it with the bacon), brussels sprouts, and zucchini.
To make it a little lighter, you can use ground turkey or ground chicken to make the sausage.

Fridge:

Store: Keep in an airtight container in the fridge for up 4 days.

Reheat: Reheat in the microwave until hot, or in the oven for 15-20 minutes at 180°C/356°F. This can also be eaten cold!

Freezer:

Freeze fully cooked in an airtight container for up to 2 months.

Reheat: Thaw completely before reheating the casserole in the oven for 15-20 minutes at 180°C/356°F.