Try this delicious Whole30 Breakfast Casserole with sweet potatoes and sausage—it’s so satisfying and guaranteed to start your day off on a bright note!
On Christmas morning, my mother always treated us to a brunch buffet full of the most tempting treats. On a beautifully laid table next to the tree, we found stacks of pancakes with little bowls of assorted fresh fruit to top them with. There was always a cake stand full of buttery biscuits and another one piled high with apple-cinnamon turnovers. In a basket lined with a pretty linen napkin, she arranged three different types of waffles (banana-walnut, corn-blueberry, and classic buttermilk). But my favorite dish was always her breakfast casserole, richly filled with sausage, potatoes, and vegetables.
I decided to recreate her recipe, but with a little twist. This Whole30 breakfast casserole is made with fresh, natural ingredients and is deliciously satisfying. The combination of colorful vegetables makes it so attractive, too. It’s perfect for Christmas morning, but it will be loved by all no matter what the occasion.
Is This Whole30 Breakfast Casserole Healthy?
Although this dish is packed with the goodness of spinach, sweet potatoes, and tomatoes, the eggs and sausage make it high in fat. To make it a bit leaner, you can use ground turkey or try a vegetarian version with shredded, sautéed oyster mushrooms or plant-based ground “beef.”
Whole30 Casserole Recipe Variations
Want to tweak your casserole recipe just a little? Instead of the sweet potatoes, try regular potatoes, carrots, or butternut squash. The spinach can be replaced with other greens such as kale or watercress. Sweet peppers, sun-dried tomatoes, red onions, and sautéed mushrooms of any kind will go very well with this casserole. If you love cheese, stir in some grated cheddar, Gouda, or Comté. Freshly chopped herbs, such as sage, parsley, and thyme, will add extra flavor and an aromatic touch to the dish.
How To Make Ahead And Store
This breakfast casserole can be made in advance. Once cooled, cover it tightly with plastic wrap. It can be kept in the fridge for up to 4 days. The casserole can also be frozen (baked or unbaked) for up to 3 months.
Serving Suggestions
If serving the casserole as part of a breakfast buffet, it would be in very good company next to a stack of Classic Pancakes, a basket of Blueberry Waffles, some flaky Air-Fryer Biscuits, and a fresh Fruit Salad.
Recipe
Ingredients
For the casserole
- 1 pound pork sausage
- 4 cups sweet potato diced
- 1 cup onion diced
- 10 eggs
- 1 teaspoon sea salt
- 1/2 cup unsweetened cashew milk
- 2 large Roma tomatoes, diced
- 5 ounces baby spinach
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 9×13 inch-pan with cooking spray.
- Heat a large pan on medium-high and cook the sausage until no longer pink. Spread it over the bottom of the prepared pan.
- Cook the potatoes and onions in the pork fat left in the pan on medium heat. I like to cover the pan and stir every few minutes. Cook until they just begin to soften, about 5 minutes.
- Spread the potato mixture over the sausage.
- Whisk the eggs, salt, milk, and tomatoes together.
- Add the spinach to the hot pan and stir until wilted. Mix it into the egg mixture.
- Pour over the potatoes and bake for 30 to 35 minutes until set.
- Let the casserole stand for 5 minutes and serve!
Hi! This looks delish and I’d like to try it out for thanksgiving breakfast. Can it be prepped the night before, kept in the fridge, and then baked the next morning?
Hi Holly, it surely can. Just store it in an airtight container in the fridge. Enjoy 🙂
Where are the “notes”??? What kind of sausage: bulk pork, sausage Pattie’s or links???!!!
Hi there! You can use bulk pork sausage for the recipe. Feel free to reach out if you have more questions!
Do you think almond or coconut milk could be subbed for cashew milk (allergy)?
Hi Kim – Yes both should work but make sure to use unsweetened version. Enjoy!