Paleo Breakfast Casserole with Sweet Potatoes, Bacon, Eggs, and Veggies (Whole30)

This Paleo breakfast casserole with sweet potatoes, bacon, eggs, and veggies is an easy, ‘make ahead’ breakfast you can eat all week! A healthy, yet flavorful, breakfast which will be a morning staple for you and your family. 

I never knew a healthy breakfast casserole could taste this good! I’ve been making a ton of ‘make ahead’ breakfast lately. By ‘make ahead’, I mean, I make it on Sunday or Saturday morning, and my fiance and I eat it for breakfast throughout the week.

I bake my casserole in this handy dandy Pyrex baking dish with a lid. You can store it in the fridge without the hassle of putting aluminum or plastic wrap over the casserole dish. It’s truly such a beautiful invention. Thank you Pyrex!

Casserole recipes are also great for a warm and cosy meal on busy night. You should try out this Easy Paleo Taco Casserole which is a healthy Mexican dinner the whole family will love.

WHY YOU’LL LOVE THIS PALEO BREAKFAST CASSEROLE

• It’s protein-packed with a ton of flavor!
• You can make this breakfast casserole for the week ahead, or as meal prep.
• This Paleo breakfast casserole recipe is easy to make with just a few staple ingredients.
• Make it for a large crowd, as this recipe serves 8-12 people!

HOW TO MAKE HEALTHY BREAKFAST CASSEROLE

STEP 1: BAKE SWEET POTATOES

Bake sweet potatoes at 425 degrees Fahrenheit for 20 minutes.

STEP 2: COOK BACON

Cook bacon in the skillet. Transfer cooked bacon to a paper towel to absorb extra grease. When cooled, chop bacon into 1″ pieces.

STEP 3: FILL CASSEROLE DISH

In a large bowl, whisk the eggs, almond milk, sea salt, thyme, and basil.

Add 1/2 amount of bacon, onion, bell pepper, and sweet potato to the bottom of the casserole dish. Spread evenly. Pour the eggs over bacon-sweet potato mixture.

STEP 4: BAKE

Reset oven to 375 degrees. Bake casserole for 20 minutes. Take casserole out of the oven and place the other 1/2 amount of bacon on top of the casserole. Bake for an additional 15-20 minutes.

VARIATIONS:

• Instead of bacon, use ground pork breakfast sausage.
• Use any color of bell pepper. Orange, red, and yellow are the sweetest!
• If you don’t have thyme or basil– use oregano, Italian seasoning, sage, or marjoram. Get creative!
• If you are out of almond milk– use cashew milk, or coconut milk.
• Use any other oil to roast sweet potatoes- coconut oil or avocado oil.

TIPS:

• Don’t over bake this breakfast casserole. Check for doneness around 35-40 minutes. Insert a fork or knife into the middle of the casserole and take out. If it comes out clean, the casserole is done. If it comes out with egg mixture, bake for an additional 5 minutes at a time until it comes out clean.
• Try not to overcook/burn the bacon. I know it’s hard. I’ve done it a countless amount of times, but keep an eye on the bacon as it cooks so that it doesn’t turn to burnt bacon ashes. The casserole will be very hard and chewy if the bacon is overcooked.
• Grease your casserole dish! If you will be using a glass casserole dish, I highly recommend greasing it before adding the casserole ingredients. This will save you hours, (okay maybe not hours), but a lot of time scrubbing on your precious casserole dish!

Enjoy, friends!

MORE HEALTHY BREAKFAST RECIPES

• Healthy Egg Breakfast Muffins (Paleo, Whole30)
• Sweet Potato Breakfast Hash (Paleo, Whole30)
• Sheet Pan Breakfast Hash (Paleo, Whole30)

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