Sweet Potato Breakfast Casserole – Dairy and Wheat Free

70 Replies

I love sweet potatoes. They are amazing. When I first made this Sweet Potato Breakfast Casserole, I was in love! It’s wheat free, dairy free, and is Whole30 approved. The perfect food to start your morning.

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

I made it once, ate leftover for the next three days. Made it again and ate the leftovers all week. It’s one of those dishes you don’t grow tired of – I enjoyed it just as much while finishing off the pan the second time. Yes, that means the leftovers taste just as good!

Let’s just pretend you don’t love sweet potatoes quite as much as I do. Don’t be scared away! My husband is not a fan and even he enjoyed this dish. The kiddos, they gobbled it up too.

If your mornings are anything like mine, you aren’t going to want to take time to brown pork and onions and roast the sweet potatoes in the morning. Let me fill you in on a little secret. The night before do all the prep work and layer the potatoes, meat, and veggies in the pan. Stick in the refrigerator. In a bowl, crack and whisk the eggs. Stick in the fridge. The next morning, pull the dishes out, whisk the coconut milk into the eggs and pour into the pan. Put the pan into the cold oven and turn onto 350 degrees. In just 30-35 minutes it will be ready for you!

4.7 from 7 reviews
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Sweet Potato Breakfast Casserole - Dairy and Wheat Free
 
Ingredients
Sausage
  • 1 pound ground pork (or meat of your choice)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon powdered thyme
  • ½ teaspoon sage
  • ⅛ teaspoon fennel
  • pinch red pepper flakes
  • black pepper
Everything Else
  • 4 cups peeled and cubed sweet potatoes (3-4 potatoes)
  • 1 onion, diced
  • 1 bell pepper, diced (optional)
  • 8 eggs (large - extra large)
  • ½ cup coconut milk (canned) can sub other milk
  • Sea Salt and freshly cracked pepper
Instructions
  1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
  2. Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. I keep my pan in the middle of the oven, if yours is higher you may need to cut down on the time.
  3. Turn oven to 350 degrees.
  4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
  5. Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
  6. Put in preheated 350 degree oven and bake for 30 minutes.
Notes
To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.

 

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

Linking up to these fun parties!

70 thoughts on “Sweet Potato Breakfast Casserole – Dairy and Wheat Free”

    1. Deanna Michaels Post author

      If you enjoy sweet potatoes, I bet you’ll love this! I was sad when we ate the last of the most recent pan and can’t wait to make it again. 🙂 Yummy and healthy way to start the day and we’ve even had it for lunch before too.

      Reply ↓
  6. Andrea

    This looks super tasty and nutritious! I struggle to get my daughter to eat may vegetables, but she loves sweet potatoes. I am sure she would love this!

    Thanks for linking up to Natural Living Monday!

    Reply ↓
    1. Deanna Michaels Post author

      It is tasty and nutritious! My 17 month old loves sweet potatoes (and won’t touch white) so both he and my 3 1/2 year old enjoy this. Yay for finding recipes the little guys willingly eat. Thanks for stopping by and hosting!

      Reply ↓

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  8. Retfam

    D-E-L-I-C-I-O-U-S. Sitting down for my second piece today! I cut up a package of Aidells Chicken and Apple Sausage (Whole 30 Approved) for the meat. I packaged it all up and put 1/2 in the freezer, but I think when my son tries it, that will have been a waste of my time.

    Reply ↓
    1. Deanna Michaels Post author

      YAY!!! So glad that you enjoyed the casserole! We love it as well. I bought the ingredients to make it again this week. I’ll have to keep my eyes open for that sausage!

      Reply ↓
  9. Rhonda Crank

    I love one “dish wonders”! This sounds awesome. Our sweet potatoes out did themselves this year so I’m always looking for great recipes. Can’t wait to try this one. Thanks for sharing it.
    Rhonda
    thefarmerslamp.com

    Reply ↓

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  13. Stacey

    Made this for breakfast this morning and it was AWESOME! I usually can get 2 meals out of 9×13 dishes for our family of 5, but this is completely gone! My 6 year old asked for seconds which is quite unusual as he is very picky; and my 10 month old screamed as soon as his high chair tray was empty of it! Thanks for this great recipe. I will be making it a lot!!!

    Reply ↓
    1. Deanna Michaels Post author

      Yay!!! I’m so glad you guys loved it too. It’s still my favorite breakfast recipe and my kids like it too. We made it vegetarian one time and I want to try it with bacon instead of the sausage too. Thank you sooo much for letting me know how it turned out. Hope you all have a wonderful Christmas.

      Reply ↓

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  16. Kathy M.

    Thanks so much for sharing this–can’t wait to try it! I think I might also try making “mini-muffins” out of this, since my husband likes to have breakfast on the go. Do you know if it freezes well (sounds like it might not last that long for you, though). 🙂

    Reply ↓
    1. Deanna Michaels Post author

      I hope you guys enjoy it as much as we do. Lol, very true. The last time I made it there was a random piece leftover and we had other breakfast plans the next few days so I stuck it in the freezer. I still liked it reheated. It wasn’t as good and the sweet potatoes were a little mushier, but it was still good!

      Reply ↓

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  22. Kathy

    Just made this and it is delicious. Now I will have something healthy to eat this week for work. Can’t wait to try more of your fabulous Paleo recipes. I will give your dish its due credit when I talk about how easy and tasty it is on my journal blog.

    Reply ↓
  23. Emily B

    Thanks for the recipe! It was very tasty. Next time I will be using more eggs, for some reason 8 didn’t cover all my ingredients. I think mine were on the smaller side.

    Reply ↓

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  27. Sandra M

    I found this recipe through Pinterest, and made it tonight. Everyone raved and asked for the recipe. Huge success! Thanks!

    Reply ↓

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  37. Carol

    thank you !! I am SO tired of eggs and such. I know I can eat spaghetti saucy and meat or chili or anything else, but they dont always sound good first thing in the am

    Reply ↓

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  40. Dianne

    Hi !
    I am going to make this with a fruit salad and something else? for Easter Brunch for the family. I have a daughter and her boyfriend that follow Whole 30.
    What size cubes for the sweet potatoes? I’m imagining the size of the carrots in frozen peas and carrots. ? Help please…..
    Also, since I have you here….do you have a suggestion for that something else that might go nicely with it? and can be made the night before or quickly finished in the morning?
    Thanks!!

    Reply ↓
    1. Deanna Michaels Post author

      Oh no!!! I’m just seeing this comment. 🙁 I hope your Easter brunch turned out yummy! For this dish I normally do the sweet potatoes a little bigger than than – maybe 1/2 inch chunks. They’d still be tasty the small size though – I love doing them diced (the size of the peas and carrots you were talking about) and sauteing them up in a little coconut oil in a skillet.

      Reply ↓

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  50. Susan A Blanco

    Lordy-mercy, this stuff is close to being addictive! Shared a plateful with my caregiver @ breakfast – she’s got quite the “discerning palate” & a boatload of food intolerances – & was tickled pink when she went back for seconds, then asked for the recipe. I’m guilty of very happily eating it twice a day until it was gone, then made another batch. It freezes beautifully, too. Thank you for this hearty & healthy recipe. Blessings!

    Reply ↓
    1. Deanna Michaels Post author

      I feel horrible for not logging on and replying sooner. Your comment made my day! It was breakfast for us this week – all the kids love it. This time I used ground turkey.

      Reply ↓

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