Sweet Potato Breakfast Casserole

Learn how to make a healthy breakfast sweet potato casserole that will have everyone asking for more. This dish is perfect for the holidays and can be made the night before, so you aren’t spending the holiday in the kitchen.

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Easter is such a joyous holiday celebrating the miracle of Jesus’ resurrection!  However, like most holidays, it can be stressful. All the preparation, family gatherings, and egg dying can leave little time to relax and enjoy the true meaning of Easter. 

The last thing I want to do on any holiday is to spend the day in the kitchen. I like to prep food the day before, as much as possible, so I have more time to spend with my family. 

I love this breakfast casserole because you can make it the night before and throw it in the oven in the morning. It is loaded with healthy fats, protein, and vegetables, making it nutritious and filling.  At least I know my kids will have one healthy meal before the festivities begin! 

HEALTHY EASTER MORNING SWEET POTATO BREAKFAST CASSEROLE

This casserole is gluten and dairy-free, making it great for anyone with allergies. It is paleo and whole 30 approved. 

INGREDIENTS 

• 12 eggs  
• 1 pound breakfast sausage (I like to make my own to avoid ingredients found in store-bought sausage, check out my recipe below.) 
• 4 medium-size sweet potatoes 
• 1 green pepper, diced 
• 1 onion, diced 
• 2 large handfuls of spinach 
• 1 tablespoon of coconut oil 
• Salt and Pepper to taste 
• 1 teaspoon of dried rosemary 

INSTRUCTIONS 

1. Add the coconut oil to a large skillet and add in diced green peppers and onions. Sauté for 5 minutes and then add in breakfast sausage. 
2. Continue to cook until the sausage is browned. 
3. While the meat is cooking, slice the sweet potatoes into 1/2 inch thick circles and line them into a 9 by 13 baking dish. Sprinkle with salt and pepper. 
4. Add the spinach on top of the sweet potatoes, and then pour the sausage and veggies over the spinach and potatoes. 
5. Whisk the 12 eggs, rosemary, salt, and pepper together in a large bowl, and then pour over top of the veggies and meat. 
6. Cover dish and stick it in the refrigerator overnight. Or, if you are making it ahead of time, you can bake it right away.  I have done it both ways, and either way is delicious. 
7. In the morning, bake it in a 375-degree oven for 45 minutes or until the eggs are set.  

HOW TO MAKE HOMEMADE BREAKFAST SAUSAGE 

INGREDIENTS 

• 1 pound ground pork (You can also use beef or turkey.) 
• 1 tablespoon Italian seasoning 
• 2 teaspoons coconut sugar
• 1 teaspoon sea salt
• 2 teaspoon black pepper
• ¼ teaspoon garlic powder
• 1 teaspoon crushed fennel seeds
• 1 teaspoon red pepper flakes
• ¼ teaspoon onion powder 
• ¼ teaspoon paprika

INSTRUCTIONS

1. Add the meat to a medium-size skillet. 
2. Sprinkle with all the spices and cook until done. 

OTHER VARIATIONS TO TRY

You can get creative with this breakfast casserole!  Try adding in other meats, vegetables, and spices to customize it however you want. 

• MEATS TO TRY– Polish Sausage, turkey sausage, bacon, or diced ham 
• VEGETABLES TO TRY– Red or yellow peppers, diced tomatoes, shredded zucchini, red potatoes, or mushrooms 
• CHEESES TO TRY– If you aren’t dairy-free, you can top your casserole with cheese for the last 10 minutes of baking.  Try mozzarella, cheddar, Colby jack, provolone, or feta. 
• SPICES TO TRY– Basil, cumin, thyme, oregano, or sage 

DO YOU MEAL PREP? 

I am the queen of meal prepping, Easter or not.  With 4 little mouths to feed at 3 meals a day (plus snacks!), naturally, I spend a lot of time in the kitchen.  Anytime I can cut down on cooking time is a win to me.

When I made this casserole, I doubled the recipe and made two.  I mean, if I am already making the mess, why not?  You can freeze one and bake it at a later date.  One casserole was enough for the kids and my breakfast for the week!  

If you are going to make an extra to freeze or freeze anything for that matter, it is key that you cover it really well. This will help it from becoming freezer burnt.  I have a 9 by 13 baking dish with a lid that works well. If you don’t have a pan with a lid, consider wrapping it twice with plastic wrap or foil to ensure no air can enter.

MORE RECIPES FOR EASTER DAY

Homemade Healthy Jello

DIY Paleo Suckers 

WANT MORE HEALTHY RECIPES? CHECK THESE POST OUT!  

WHOLE 30 BREAKFAST RECIPES 

PALEO PUMPKIN BREAD

5 OIL INFUSED SMOOTHIE RECIPES 

SWEET POTATO TOAST 

AVOCADO PUDDING 

PRINT THE RECIPE 

Healthy Easter Morning Sweet Potato Breakfast Casserole

Laura Ascher

Learn how to make a healthy breakfast sweet potato casserole that will have everyone asking for more. This dish is perfect for the holidays and can be made the night before, so you aren’t spending the holiday in the kitchen.

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 6 servings

Calories 516 kcal

Equipment

• ▢
  skillet
• ▢
  9x13 baking dish
• ▢
  Mixing bowl 

Ingredients

 

1x2x3x

• ▢ 12 eggs
• ▢ 1 lb breakfast sausage ground
• ▢ 4 medium-sized sweet potatoes
• ▢ 1 green pepper diced
• ▢ 1 onion diced
• ▢ 2 large handfuls of spinach
• ▢ 1 tablespoon coconut oil
• ▢ Salt and pepper to taste
• ▢ 1 teaspoon dried rosemary

Instructions

 

• Saute peppers and onions in a skillet with coconut oil
• While the meat is cooking, slice the sweet potatoes into 1/2 inch thick circles and line them into a 9 by 13 baking dish. Sprinkle with salt and pepper. 
• Add the spinach to the top of the sweet potatoes and then pour the sausage and veggies over top of the spinach and potatoes. 
• Whisk the 12 eggs, rosemary, salt, and pepper together in a large bowl, pour over top of the veggies and meat. 
• Cover the dish and stick it in the refrigerator overnight. Or if you aren't making it ahead of time, you can bake it right away.  I have done it both ways and either way is delicious. 
• In the morning, bake it in a 375-degree oven for 45 minutes or until the eggs are set.  

Video

Nutrition

Calories: 516kcalCarbohydrates: 34gProtein: 25gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 382mgSodium: 690mgPotassium: 880mgFiber: 5gSugar: 8gVitamin A: 22013IUVitamin C: 22mgCalcium: 108mgIron: 3mg

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I am not a nutritionalist. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.