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Sweet Potato Sausage Breakfast Casserole

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A hearty, protein-packed breakfast casserole featuring roasted sweet potatoes, savory sausage, kale, and eggs. Perfect for meal prep or serving a crowd—gluten-free, dairy-free, and endlessly customizable.

Ingredients

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  • 4 tbsp extra virgin olive oil
  • 1 lb sweet potatoes, peeled & cubed
  • ½ cup onion, diced
  • 4 cloves garlic, minced
  • ½ cup red bell pepper, diced
  • 1 lb ground breakfast sausage
  • 2 cups kale, chopped
  • 12 large eggs
  • ½ cup milk (any kind)
  • Kosher salt & black pepper

Instructions

  1. Preheat oven to 400°F. Grease a 9×13-inch baking dish.
  2. Toss sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, until tender.
  3. While potatoes roast, heat 2 tbsp olive oil in a skillet. Sauté onion and garlic 2-3 minutes. Add bell pepper, cook 1 more minute. Transfer to baking dish.
  4. In the same skillet, cook sausage until browned. Drain and add to baking dish with veggies. Add roasted sweet potatoes and kale. Toss to combine.
  5. In a bowl, whisk eggs, milk, salt, and pepper. Pour evenly over casserole.
  6. Bake uncovered 25-30 minutes, until eggs are set in the center. Cool 5 minutes before slicing.

Notes

  • Substitute spinach or Swiss chard for kale.
  • Use turkey or chicken sausage for a lighter version.
  • Store leftovers in the fridge up to 4 days; reheat gently to avoid drying.
  • Freeze individual portions for up to 2 months.

Find it online: https://paleo.recipes/sweet-potato-sausage-breakfast-casserole/