A Calculated Whisk

Creative paleo and gluten-free recipes

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

By 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.
 

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

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

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.

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Nutrition Information:
Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 283 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 229mg Sodium: 431mg Carbohydrates: 16g Fiber: 5g Sugar: 4g Protein: 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!

Comments

    • Becky says

      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

    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

  3. Lisa says

    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

  4. Breanna says

    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

      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 Córdova says

    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

  8. Michelle Lee says

    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

      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

    • Becky says

      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

  11. Justine says

    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

  13. AmandaPaa says

    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 🙂 pinned!

    Reply

    • Rebecca Winkler says

      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 🙂

      Reply

  20. Julia says

    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

  26. Emily says

    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

      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 🙂

      Reply

  28. SallyBR says

    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

  29. Couscous & Consciousness says

    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

      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

    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 🙂

    Reply

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