Paleo Egg Breakfast Casserole Recipe

I wanted to make a big breakfast casserole for the week to help make breakfasts easier while still being healthy. My mom makes an egg breakfast casserole for Christmas morning every year so I decided to try making it but I changed some things up to make it Paleo. I added some veggies and switched out russet potatoes for sweet potatoes. It turned out great and it’s really easy to just cut a slice and heat in the microwave. You can top this with guacamole and a little hot sauce to add more flavor. Yum!


2 medium sweet potatoes, peeled and cubed

1 pound breakfast sausage

1 green bell pepper, diced

1 red bell pepper, diced

1/2 yellow onion, diced

8 eggs

½ cup almond milk

salt and pepper

1 teaspoon garlic powder

1 teaspoon onion powder


Preheat oven to 350 degrees.

Cook and crumble sausage on the stove over medium heat. Drain excess grease and set aside.

Peel and cube sweet potatoes into bite sized pieces and cook in some cooking oil over medium heat. After 5 minutes of cooking, add diced onion and bell pepper and continue cooking for an additional 10 minutes. Total cooking time = 15 minutes.

Combine together sausage, sweet potatoes, onion and peppers, and pour evenly into a 9×13 greased baking dish.

In a large bowl, whisk together eggs, almond milk, salt and pepper (a few shakes of each), garlic powder, and onion powder. Pour evenly over sausage mixture.

Bake for 45 minutes, or until eggs are cooked.

Talk to you soon