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.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: whole30 breakfast casserole, make ahead paleo breakfast casserole, easy breakfast casserole, breakfast casserole with bacon, sweet potato breakfast casserole