A Calculated Whisk

Creative paleo and gluten-free recipes

  • Home
  • About Me
    • Photography Portfolio
  • Cookbook
  • Recipe Index
  • Paleo
    • Paleo Eating
    • A Paleo Pantry
  • Blogging

Paleo Breakfast Casserole with Bacon, Sausage, Sweet Potato, & Kale

June 22, 2015 By Becky 63 Comments

Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale | acalculatedwhisk.com

This paleo breakfast casserole is so packed with flavorful ingredients that no one will notice it’s dairy free and Whole30 compliant. It’s great to make ahead and reheat on busy mornings, too!

Looking for more delicious paleo recipes? Check out my cookbook, Paleo Planet!

When I make a recipe, I always expect it to turn out great. Of course, sometimes it doesn’t, but if I weren’t expecting delicious results, why would I bother making the recipe at all?
 
Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale | acalculatedwhisk.com
 
On the other hand, sometimes there’s a qualifier. I might say to myself, “These cookies will be great–for sugar-free cookies.” Or in this case, “This will be wonderful–for a dairy-free, paleo breakfast casserole.”

Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale | acalculatedwhisk.com
 
You may have already guessed that this recipe blew that qualifier right out of the water (especially since only recipes that are amazing without qualifiers end up on the blog at all!). This paleo breakfast casserole is so delectable that I do not think anyone will notice or care that it’s dairy free.
 
Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale | acalculatedwhisk.com
 
This recipe comes together quickly, is packed with flavor and texture, and reheats well, so you can make it ahead to have breakfast on hand for busy mornings. The nutritional yeast gives the casserole a nice cheesy taste. If you’re not dairy free and don’t have nutritional yeast, you could add a freshly grated sharp cheese, like pecorino romano or parmigiano reggiano, instead.
 
I hope you give this awesome paleo breakfast casserole a try! (P.S. It’s also delicious for lunch or dinner.)
 
Here are a few more hearty breakfast ideas: pesto frittata, paleo Dutch baby, and plantain chip migas.
 

Breakfast Casserole with Bacon, Sausage, Sweet Potatoes, and Kale (Paleo, Dairy free)

Paleo Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This paleo breakfast casserole is so packed with flavorful ingredients that no one will notice it's dairy free and Whole30 compliant. It's great to make ahead and reheat on busy mornings, too!

Ingredients

  • 1 large sweet potato, peeled and finely chopped
  • โ€จ4 slices bacon*
  • 2 fully-cooked sausage links, finely chopped (I used Wellshire Farms turkey andouille sausage)
  • 6-8 kale leaves, stems removed, torn into bite-size pieces
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 6 large eggs
  • 1/4 cup milk of choice or water
  • โ€จ1 tablespoon nutritional yeast

Instructions

  1. Preheat the oven to 375°F and grease a 9x13" pan (or similar sized casserole dish--I use and love this one!) with olive oil.
  2. Put the sweet potato chunks in a microwaveable bowl and add 1/4 cup water. Cover the bowl with parchment and microwave for 3-5 minutes, until the sweet potatoes are tender when poked with a fork. Drain any excess water. If you'd rather not use a microwave, you can also just steam the sweet potato on the stovetop.
  3. Chop the bacon crosswise into pieces about half an inch wide. Fry the bacon in a large skillet over medium heat until almost crisp. Add the sausage, raise the heat to medium high, and cook until nicely browned. Add the kale and cook, stirring frequently, until wilted. Stir in the cumin, coriander, and cooked sweet potato and remove from the heat.
  4. Beat the eggs in a large bowl with the milk or water and nutritional yeast. Add the meat and vegetable mixture to the bowl and stir. Pour everything into the prepared baking dish, using a spoon to spread everything out so it's evenly distributed.
  5. Bake for 20 minutes, or until the eggs are just set. Cool for at least 5 minutes before serving. Slice into squares and serve hot.
  6. Leftovers can be stored in the refrigerator for up to 3 days. I reheat mine for about a minute in the microwave.

Notes

*Use sugar-free bacon and sausage if you're doing a Whole30. ButcherBox is my favorite source for sugar-free bacon and grass-fed meats, and you can get free ribeye steaks with your first order right here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Bragg Nutritional Yeast Seasoning, Premium, 4.5 Ounce (2 Count)
    Bragg Nutritional Yeast Seasoning, Premium, 4.5 Ounce (2 Count)
  • Frontier Cumin Seed Spice - Ground - 1.87 Ounces
    Frontier Cumin Seed Spice - Ground - 1.87 Ounces
  • Frontier Natural Products Coriander Seed, Og, Ground, 1.66-Ounce
    Frontier Natural Products Coriander Seed, Og, Ground, 1.66-Ounce
Nutrition Information:
Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 283Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 229mgSodium: 431mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 22g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

© Becky Winkler
Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale | acalculatedwhisk.com

Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale | acalculatedwhisk.com
Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale | acalculatedwhisk.com @beckywink

This post contains affiliate links.  If you make a purchase on Amazon or ButcherBox after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my site!

Filed Under: breakfast, gluten free, paleo, recipe, whole30 Tagged With: bacon, casserole, dairy free, eggs, grain free, kale, primal, sausage, secret recipe club, sweet potato

« Crispy Chicken with Fig and Shallot Compote
Gluten-Free Menu by Akinto at Wink & Nod »

Comments

  1. Marie Fero says

    December 8, 2018 at 3:54 pm

    Hi Becky!
    I’d like to try this for Christmas. Can I substitute spinach for kale, and will almond milk be ok?
    Thanks!

    Reply
    • Becky says

      December 10, 2018 at 10:17 am

      Hi Marie! You can definitely use unsweetened almond milk. I prefer kale to spinach because it is drier, but spinach should work, too! Hope you enjoy.

      Reply
  2. Carol J. says

    November 6, 2018 at 9:59 am

    Love this recipe! We have it for dinner. My husband is a type-2 diabetic and with recipes such as this, he has lost over 30 lbs., his AIC numbers are perfect and he may be able to go off insulin soon. This dish is so flavorful and filling. Thanks, Rebecca!

    Reply
    • Becky says

      November 7, 2018 at 12:45 pm

      Yay, I’m so happy you and your husband are enjoying this recipe! ๐Ÿ™‚ Glad to hear he is doing so well!

      Reply
  3. Lisa says

    April 9, 2018 at 10:44 am

    Lovely recipe for when I have guests visit. I am lazy, I grind my kale if I don’t have the baby leaves-I find them a bit tough in larger pieces. Thank you, friends and I have more time to play. I also use the skillet in the oven option. I like both ways, just also lazy about dishes.

    Reply
    • Becky says

      April 9, 2018 at 10:49 am

      Glad you like it! Great modifications for days when we’re feeling a little lazy! ๐Ÿ™‚

      Reply
  4. Breanna says

    August 21, 2017 at 1:17 pm

    Hello, what type of sweet potato have you used? They appear to be white from the photos (Hannah variety).

    If I double the recipe (party of 8), do you think it will all fit in one 9×13 pan and take twice as long to cook?

    I’m planning to substitute the kale with diced artichoke hearts and mushrooms, and use maple bacon. Sounds great!

    Reply
    • Becky says

      August 22, 2017 at 4:20 pm

      Hi Breanna! Yes, I used Hannah yams :). Any kind works, though! I’ve also made this with orange ones.

      I doubt a double recipe would fit in a 9×13 pan because I think it would be too tall. I would recommend two 9×13 pans, or perhaps one 9×13 and one 8×8. The casserole puffs up some as it cooks and I wouldn’t want it to overflow in your oven!

      Those substitutions sound delicious!

      Reply
  5. Maria Cรณrdova says

    April 5, 2017 at 11:31 am

    I’ve been taking care of my weight and health for around a year now, always loooking for easy to find ingredients. I just did this recipe this morning! It was great, easy, healthy and delicious. Thanks

    Reply
    • Becky says

      April 8, 2017 at 9:50 am

      So glad you liked it, Maria! Thanks for commenting! ๐Ÿ™‚

      Reply
  6. Nova at Happily Ever Hauser says

    March 23, 2017 at 4:25 pm

    Hi Becky! Iโ€™m currently on my first Whole 30 journey and I canโ€™t wait to try this recipe!
    Iโ€™ve featured your recipe on my latest blog post at happilyeverhauser.com

    Reply
    • Becky says

      March 25, 2017 at 5:44 pm

      Thanks so much for the feature! Great roundup!

      Reply
  7. Luke says

    February 5, 2017 at 4:06 pm

    Do you know the nutritional facts carbs, fat, protein on this dish

    Reply
    • Becky says

      February 6, 2017 at 7:57 am

      Hi Luke, No, I don’t calculate nutritional info for my recipes. I suggest you plug the ingredients into a free online calculator if you need that data. Here’s an example: https://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
  8. Michelle Lee says

    November 11, 2016 at 3:08 am

    Where do you find sugar free bacon? And also that has not been processed. And what would be a good organic healthy sausage?

    Reply
    • Becky says

      November 12, 2016 at 10:04 am

      Hi Michelle! I get sugar-free bacon from ButcherBox (that’s my affiliate link). US Wellness Meats also has it, and some Whole Foods stores carry Wellshire Farms sugar-free bacon. Bacon by definition has been processed, but these ones are minimally processed. For sugar-free sausage I like Applegate Farms and Wellshire Farms–check the ingredients because some of their flavors may contain sugar, but I’ve found several that don’t.

      Reply
  9. Dawn says

    November 8, 2016 at 5:10 pm

    Can it be frozen?

    Reply
    • Becky says

      November 8, 2016 at 5:31 pm

      Hi Dawn, I haven’t tried freezing it, but I think it would work. When I googled “freeze breakfast casserole” it looked like several recipes were recommending freezing the casserole unbaked, then defrosting overnight in the fridge and baking as usual.

      Reply
      • Dawn says

        November 8, 2016 at 5:35 pm

        Thanks very much

        Reply
  10. Hannah Campbell says

    June 21, 2016 at 11:15 am

    Hey, Becky!

    I just wanted to let you know that I’ve included this recipe in my roundup of 150 Paleo breakfast recipes (including egg-free, AIP-friendly, and low-FODMAP options).

    Check it out!

    http://www.wholefoodwholeyou.com/150-delicious-paleo-breakfast-recipes/

    Thanks for providing such beautiful recipes for our community. If you feel inclined to share the post with your audience, I would so appreciate the exposure!

    Reply
    • Becky says

      June 24, 2016 at 7:59 pm

      Thank you so much for including me! ๐Ÿ™‚

      Reply
  11. Justine says

    May 24, 2016 at 10:25 pm

    Located this recipe after work already had prebaked sweet potato & variation of the ingredients! Absolutely delicious, instead of milk i used almond milk. I used hot italian sausage & with all those spices in the meat skipped the cumin & coriander I also decided to make it fritatta style right in the iron skillet, so after adding the eggs popped the whole pan in oven. 1/4 of the round was filling enough! Look forward to seeing how long it keeps me satiated in the morning!
    Thanks so much. Look forward to exploring more of your blog!

    Reply
    • Becky says

      May 25, 2016 at 6:44 am

      I’m so glad you liked it, Justine! Bet it was great frittata-style with spicy sausage :).

      Reply
  12. Angela Mesquita says

    September 23, 2015 at 7:57 pm

    Hummm…easy and tasty!

    Reply
    • Becky says

      September 12, 2016 at 10:24 pm

      Thanks, Angela!

      Reply
  13. AmandaPaa says

    June 30, 2015 at 6:25 pm

    What a fun thing to do with other bloggers! I love digging into other's archives, there are always recipes that catch my eye that I never would have found. Plus always a good way to get out of a cooking rut. This casserole is packed with all of my favorites too ๐Ÿ™‚ pinned!

    Reply
    • Rebecca Winkler says

      June 30, 2015 at 7:23 pm

      Thanks, Amanda! It IS really fun to comb through someone's archives ๐Ÿ™‚

      Reply
  14. nicole @ I am a Honey Bee says

    June 29, 2015 at 4:32 pm

    Great breakfast casserole recipe. I have to give this a try!
    Great pick!

    Reply
    • Rebecca Winkler says

      June 29, 2015 at 5:20 pm

      Thanks, Nicole! Hope you like it ๐Ÿ™‚

      Reply
  15. Sara Tasker says

    June 25, 2015 at 3:56 pm

    This looks bloody gorgeous! I would have serious trouble waiting til breakfast time to eat it…

    Reply
    • Rebecca Winkler says

      June 27, 2015 at 2:16 pm

      Thanks, Sara! It is great for lunch or dinner, too. ๐Ÿ™‚

      Reply
  16. Taylor @ Food Faith Fitness says

    June 24, 2015 at 12:17 pm

    This is, welll, LIFE in breakfast form! I mean, bacon, sausage and KALE? Sign me up! My hubs just recently went dairy free, so making this is gonna get some major wife points! Pinned!

    Reply
    • Rebecca Winkler says

      June 27, 2015 at 2:15 pm

      Thanks so much, Taylor! I bet you and your husband will love it!!

      Reply
  17. Sue Lau says

    June 23, 2015 at 6:48 pm

    We love quiche for breakfast and brunch so this casserole is sure to be a winner!

    Reply
    • Rebecca Winkler says

      June 23, 2015 at 8:15 pm

      Thanks, Sue!

      Reply
  18. withoutadornment says

    June 23, 2015 at 5:17 am

    Yummy! This breakfast casserole looks amazing! I love how you modified it to use things you had on hand!

    Reply
    • Rebecca Winkler says

      June 23, 2015 at 8:15 pm

      Thanks so much!

      Reply
  19. Melissa @ Fried Ice and Donut Holes says

    June 22, 2015 at 8:40 pm

    What a perfect weekend breakfast. Good luck with your Whole30!! That is something I might try this summer. I've heard great things… ๐Ÿ™‚

    Reply
    • Rebecca Winkler says

      June 23, 2015 at 8:12 pm

      Thanks, Melissa! The Whole30 is a great (but difficult) program. Hope you stop back by if you decide to do one–I have a bunch of Whole30-compliant recipes in my index and more coming soon ๐Ÿ™‚

      Reply
  20. Julia says

    June 22, 2015 at 5:01 pm

    I love it when healthy recipes shock you right out of your boots and give the less-healthy version run for its money. This bk casserole looks faaaabulous! I want a huge hunk of it for second breakfast right now!

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 5:10 pm

      Thanks, Julia! Speaking of second breakfast, it IS about that time…(wanders off to kitchen)

      Reply
  21. nicole says

    June 22, 2015 at 4:43 pm

    I wonder if this would freeze well? We're a family of 2.

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 5:10 pm

      Hi Nicole! I've never frozen anything like this, but we're also a family of 2 and we polished it off within a few days ๐Ÿ™‚

      Reply
  22. Lauren Everson says

    June 22, 2015 at 3:48 pm

    My family would devour this during our next holiday gathering!

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 5:09 pm

      Yes, definitely! ๐Ÿ™‚

      Reply
  23. Lynn Huntley says

    June 22, 2015 at 2:12 pm

    Happy Reveal Day! My family loves breakfast casseroles and they are perfect for overnight guests. Lynn

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 3:35 pm

      Thanks, Lynn! They are great for guests ๐Ÿ™‚ Happy reveal day to you, too!

      Reply
  24. Erin says

    June 22, 2015 at 1:21 pm

    What an awesome breakfast casserole! It's been too long since I've made one and this just jumped up the list.

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 3:34 pm

      Thanks, Erin! This is a great one ๐Ÿ™‚

      Reply
  25. Rebekah Hills says

    June 22, 2015 at 1:17 pm

    Oh.my.yumm!! That looks FANTASTIC!!

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 3:34 pm

      Thanks, Rebekah!

      Reply
  26. Emily says

    June 22, 2015 at 12:37 pm

    I don't know why I don't make breakfast casseroles. They look so easy and delicious. I am hoping to do a Whole30 soon. Pinning this for when the time comes. Happy Reveal Day!

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 12:58 pm

      Thanks, Emily! The Whole30 is a great experience, although tough–hope you stop back by when you start. I have a bunch of Whole30 recipes in the archives and more to come! Happy reveal day to you, too ๐Ÿ™‚

      Reply
  27. Wendy Klik says

    June 22, 2015 at 11:45 am

    This sounds delicious to me. I could even omit the meat and enjoy it for a Meatless Monday meal.

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 12:57 pm

      Thanks, Wendy! You definitely could–maybe with some salt and smoked paprika or other spices, since this mostly gets seasoned by the bacon & sausage ๐Ÿ™‚

      Reply
  28. SallyBR says

    June 22, 2015 at 11:37 am

    Oh, my, I love this, with or without qualifier because I have a big bottle of nutritional yeast (bought for curiosity) and I've been assembling recipes that use it.

    this goes to my Pinterest board without blinking!

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 12:56 pm

      Me too, Sally–but I think if I keep making this I'll be able to use up the bottle happily ๐Ÿ™‚ Thanks so much!

      Reply
  29. Couscous & Consciousness says

    June 22, 2015 at 8:59 am

    I love Susan's blog too, and you made a really great choice. I have all the ingredients for this on hand too, so this might just happen one night this week.

    Becky I truly loved being assigned to your blog this month and spending a bit of time looking through your recipes – there are so many that I have bookmarked that I want to try as the seasons roll around, and my chosen recipe – the Blueberry Buttermilk Ice Cream – was an absolute winner.
    xo

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 12:55 pm

      Thank you, Sue!! Loved your version of the ice cream and hope you do give this casserole a try ๐Ÿ™‚

      Reply
  30. Karen Kerr says

    June 22, 2015 at 4:27 am

    Looks bright and tasty! Fun that bacon can be on a special diet.

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 12:54 pm

      Thanks, Karen! Yes, that's one of the perks of paleo :). Your comment did remind me to add a note about the bacon in the post, since the Whole30 only allows sugar-free bacon. Luckily it tastes pretty much the same!

      Reply
  31. Susan says

    June 22, 2015 at 4:09 am

    Yay I'm so glad you enjoyed it!! Love the additions of sausage and kale, and calling it a breakfast casserole is brilliant. Thanks for visiting me this month ๐Ÿ™‚

    Reply
    • Rebecca Winkler says

      June 22, 2015 at 12:52 pm

      Thank you, Susan–I had a great time browsing your recipes! Happy reveal day ๐Ÿ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

Connect with ACW on social media:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Looking for something?

Subscribe via email and get a free e-book!

Instant Pot Recipes

Instant Pot Balsamic Short Ribs

Instant Pot Tomato Sauce (made with fresh tomatoes)

Instant Pot Short Rib Ragu

Instant Pot Short Rib Ragu

Instant Pot Bacon and Sweet Potato Chili

In a hurry? Try these 30-minute recipes:

Roasted Shrimp and Asparagus with Green Goddess Dressing (Paleo, Whole30)

Roasted Shrimp and Asparagus with Green Goddess Dressing #30MinuteMondays

Whole30 Breakfast Nachos (Gluten free, Dairy free, Paleo)

Whole30 Breakfast Nachos

Pesto Shrimp Bake (Paleo, Gluten free)

Pesto Shrimp Bake with Squash and Tomatoes #30MinuteMondays

Instant Pot Potato Leek Soup with Cauliflower

my healthy aperture gallery
rodelle brand ambassador

Privacy Policy

All text and photographs (c) Rebecca Winkler 2013-2020 unless otherwise noted.

Copyright 2013-2020 Rebecca Winkler ยท Foodie Pro Theme by Shay Bocks ยท Genesis Framework ยท Powered by Wordpress