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.
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!
This Paleo breakfast casserole with sweet potatoes, bacon, eggs, and veggies is an easy, make ahead breakfast you can eat all week! A healthy, but flavorful, breakfast that you’ll be guaranteed to make each week.
Preheat oven to 425 degrees Fahrenheit. Toss sweet potatoes with olive oil on a baking sheet. Bake sweet potatoes for 20-25 minutes. Grease a 9×13 glass casserole dish with oil and set aside.
Cook bacon in a skillet. Set cooked bacon onto paper towels to absorb grease. Once bacon is cooled, chop bacon into 1″ pieces. In a large bowl, whisk the eggs, almond milk, sea salt, thyme, and basil.
Add 1/2 of the cooked bacon (set aside other half for top of the casserole), onion, bell pepper, and sweet potato to the bottom of the casserole dish and spread evenly. Pour in the egg mixture. Reset oven to 375 degrees Fahrenheit, and bake casserole for 20 minutes.
Add the other 1/2 of the bacon on top of the casserole, and bake for another 15-20 minutes. Stick a fork or knife into the middle of the casserole to check for doneness. Serve warm and garnish with green onions.
Check for doneness: Insert a fork or knife in the center of the casserole. If it comes out clean, the casserole is done. If it comes out with egg mixture, bake for an additional 5 minutes until it comes out clean.
Prep Time:20 minutes
Cook Time:40 minutes
Serving Size:1 square
Keywords: whole30 breakfast casserole, make ahead paleo breakfast casserole, easy breakfast casserole, breakfast casserole with bacon, sweet potato breakfast casserole