This Moroccan Gluten-Free Breakfast Casserole packs a punch in vibrant flavors!
True life fact about me: I eat breakfast for dinner more than I care to admit. Like, not even in a quirky, “Haha, breakfast for dinner!” kind of way. I mean full-on planned brinner nights multiple times a week. And not just for dinner. There have definitely been stretches where I’ve had something eggy, carby, or slightly sweet at every meal of the day. We’re just going to call that balance.
I’ve always been more of a sweet breakfast girl (hi, cookie dough oats), but every now and then, something savory sneaks in and swings me in the opposite direction. This Moroccan gluten-free breakfast casserole? Yeah. That was my turning point that interrupted my sweet streak. Its flavors are warm, kind of smoky, and still a little bit sweet. The texture is rich but not heavy. And it’s one of those recipes that absolutely works just as well for a weekday lunch as it does for a cozy dinner when you’re in no mood to cook something time-consuming. The fact that it’s layered with spiced sweet potatoes, fire-roasted tomatoes, and salty bacon didn’t exactly hurt, either.
Is This Moroccan Gluten-Free Breakfast Casserole Healthy?
I eat this casserole in moderation, but there are plenty of healthy ingredients tucked inside. Sweet potatoes are rich in fiber, vitamin A, and potassium, while eggs bring in the protein, B vitamins, and choline. You also get vitamin C from the onions and tomatoes. Bacon is the “treat” ingredient here, as it’s high in sodium and saturated fat. You could swap in some turkey bacon for a lighter option, but note the flavor of the final dish will change, especially since the original recipe uses the rendered bacon fat to cook the sweet potatoes and onions. You could always use a dash of olive oil or avocado oil instead.
This casserole is gluten-free and dairy-free and can work for the Whole30 diet depending on the brand of bacon and canned tomatoes you use.
Don’t Overcook Your Potatoes
A pro tip here (that comes from experience): When sautéing your sweet potatoes, do NOT cook them to the point that they are done and you could straight up serve them as is, straight from the pan.
They must be a little undercooked and firm. Otherwise, they will get super mushy in the oven and throw off the texture of the whole casserole. It’s not the end of the world, but it’s a small detail that can make a big difference in the end.
How Do I Store Leftovers?
Let the casserole cool completely, then slice it into portions and store them in an airtight container in the fridge. It’ll keep for up to 4 days. You can also freeze portions for up to 3 months. Reheat in the microwave or a low oven until warm.
Serving Suggestions
Apart from meal-prepping your own hearty breakfast for the week, this casserole makes a fantastic brunch dish to serve a crowd. I love to make a spread with this casserole, plus some Avocado Toast, Mexican Shakshuka, and Breakfast Pizza, and everyone’s happy. Don’t forget the mimosas!
Recipe
Ingredients
- olive oil for greasing the pan
- 3 slices sugar-free bacon
- 2 1/2 cups sweet potato cut into 1/2-inch cubes
- 1/2 cup onion roughly chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon smoked paprika
- 1/16 teaspoon ground allspice
- 2 teaspoon tomato paste
- 1 14-ounce can fire-roasted diced tomatoes
- 4 large eggs
- Cilantro for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit and rub an 8×8-inch pan with olive oil.
- Heat a large pan on medium heat and cook the bacon until crispy, flipping once, or about 2-4 minutes per side. Transfer the bacon to a paper towel-lined plate (do not drain the fat) and blot off any excess fat from the bacon. Set aside.
- Add the potatoes and onions right into the pan with the remaining bacon fat. Cook until they just begin to brown and start to become tender, about 5 minutes.
- Add the cumin, salt, cinnamon, smoked paprika, and allspice, and stir until the potatoes are covered. Add the tomato paste and stir it around. Cook, stirring frequently, until the potatoes are mostly tender, but still a little undercooked, about 5-7 minutes. Transfer them to the bottom of the prepared baking dish and spread out evenly in a single layer.
- In a large bowl, whisk together the diced tomatoes and eggs, adding a pinch of sea salt. Crumble up the cooked bacon and whisk it in. Pour over top of the sweet potatoes, spreading out until all the potatoes are covered.
- Bake until the top feels set, about 30-35 minutes. Let stand for 4-5 minutes.
- Garnish with cilantro and enjoy!
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