This casserole is a well-balanced and nutritious breakfast to power you through the morning. It’s quick and easy to prepare and unbelievably delicious.

Raise your hand if you find yourself eating the same thing again and again for breakfast. Until WordPress figures out a way for us to add emojis you will have to believe me  both my hands are raised for this one. If your house is anything like mine mornings can be crazy, so in order for breakfast to happen it must be quick and easy. To add a little variety  I put together this breakfast casserole for all of us to enjoy. I prepared it ahead of time to reheat and eat on it throughout the week and it was perfect.

This breakfast casserole is paleo which means it’s dairy-free and grain-free, so you wont find any bread cubes or cheese being used here. Instead the carbs come from sweet potatoes and nutritional yeast is added to give it a slightly “cheesy” flavor. Protein and healthy fats come from the bacon and eggs and essential vitamins and nutrients, including fiber and iron, come from the spinach. It’s healthy, hearty and filling which is everything you could want to start off your day.

Feel free to swap out broccoli for the spinach or sausage for the bacon depending on preference or what you have on hand. This casserole is a  great option  if you have family coming in or feeding a group for breakfast or brunch. Paired with a small salad on the side this dish also makes for a great lunch or lighter dinner.

 

Paleo Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 large sweet potato, peeled and diced
  • 6 slices bacon, cooked and chopped
  • 2 cups chopped spinach
  • ½ yellow onion, diced
  • 8 large eggs, whisked
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • ¼ cup Almond milk
Directions
  1. Preheat oven to 375 degrees. Grease and 9 x 13 inch casserole dish and set aside.
  2. Fry the bacon in a skillet or on a foil lined baking sheet in the oven. Set aside. Chop and set aside.
  3. Add the onions and sweet potatoes to a skillet with olive oil, stirring often, until the sweet potatoes become crispy on the outside and tender on the inside. (About 15 minutes). Add spinach to the pan, stirring frequently, until wilted. Stir in the salt, garlic powder and the cooked and chopped bacon. Remove from heat.
  4. Beat the eggs in a large bowl with the nutritional yeast and milk. Add in the sweet potato mixture and mix well. Pour everything into the prepared casserole dish and spread until evenly distributed. Bake for 20 minutes or until the eggs are set. Allow to cool for 5 minutes before slicing and serving.