Sweet Potato Sausage Breakfast Casserole

This Sweet Potato Sausage Breakfast Casserole is standout delicious. It also happens to be an easy Whole30 and Paleo recipe that contains zero gluten and dairy. Healthy and unbelievably tasty. (Courtesy of Amy Dong)

View the print-ready version of this recipe.

It’s taken me nearly a decade of winters in Minnesota to finally proclaim that I can hang with the polar bears around here:

1. We count years here by the number of winters one has endured. The more winters you’ve got under your belt, the more badges of honor.

2. Polar bears are really humans who throw their heads back and laugh in the face of extremely brutal temps.

This is the season for cozy, comforting, yet healthy breakfast casseroles to get you motivated for the day. In particular, this irresistible Sweet Potato Sausage Breakfast Casserole is one that you’ll get recipe requests for on repeat.

What You’ll Love about Sweet Potato Breakfast Casserole

• This breakfast casserole is hearty, comforting, and healthy.
• It’s gluten-free, dairy-free, and even Paleo approved. Almost everyone can enjoy your breakfast offering!
• This breakfast casserole recipe is super flexible; vary the veggies and protein however you’d like.
• You can assemble this breakfast casserole the night before. Just pop it in the oven the next morning.
• Leftovers keep well and are fabulous for breakfast or lunch the next day.
• Our family enjoys this recipe on breakfast-for-dinner nights!

(Courtesy of Amy Dong)

(Courtesy of Amy Dong)

Healthy Breakfast Casserole

We’re looking at loads of goodness in one single breakfast casserole:

• Plenty of vibrant, roasted sweet potatoes for energy
• No added sugars, dairy, or gluten
• Kale and red pepper for antioxidants
• Eggs and sausage for protein and robust flavor

Even if you’re like myself and don’t follow any specific food plan, you’ll still 200% fall in love with this delectable breakfast casserole. It’s teeming with all the hearty flavor that makes your taste buds and belly oh-so-happy.

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All this morning magic comes together easily and quickly; the majority of this egg bake can even be prepped the night before so that all you have to do is pop this delicious thing in the oven and bake.

I can only do make-ahead egg bakes like this Easy Overnight Breakfast Casserole and this Farmer’s Breakfast Casserole. I invite you all to join me in sleeping in a little.

(Courtesy of Amy Dong)

Sweet Potato Sausage Breakfast Casserole

Ingredients

• 4 TB extra virgin olive oil
• 1 lb sweet potatoes, peeled and cut into 1/2″ cubes
• ½ cup onion, diced
• 4 cloves garlic, minced
• ½ cup diced red bell peppers
• 1 lb ground breakfast sausage
• 2 cups kale leaves, chopped
• 12 large eggs
• ½ cup milk of your choice, almond, coconut, etc.
• kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 400 F with rack on lower middle position. Lightly grease a 9×13 baking dish and set aside.
2. On a large baking sheet, combine sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes until soft. Remove sweet potatoes from oven. (You can leave oven on if baking casserole right away.)
3. Meanwhile, heat remaining 2 TB olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9×13 baking dish.
4. In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, and chopped kale to the mixture in baking dish. Gently toss to combine all ingredients well.
5. In a bowl, gently whisk together the eggs, 1/2 cup milk of your choice, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or just until eggs are set in center.

Notes

• Spinach leaves can be used in place of kale.
• We prefer sweet potatoes, but you can also use butternut squash instead.
• If desired, sprinkle sharp cheddar cheese on top (use lactose-free cheese if needed).
• Dish can be prepared the night before. Cover tightly and chill. Bake uncovered in preheated oven for up to 1 hour, if baking straight from the fridge. If top is already browning at the 45-minute mark, cover loosely with foil for the remaining 15 minutes of baking.

If you enjoyed this dish, please come back and give it a rating 🙂

Nutrition (per serving)

Serving: 1serving | Calories: 140kcal | Carbohydrates: 7.5g | Protein: 6.6g | Fat: 9.3g | Saturated Fat: 2.5g | Cholesterol: 145mg | Sodium: 125.1mg | Fiber: 1.1g | Sugar: 2.1g

This article was originally published on chewoutloud.com. Follow on Instagram

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