Paleo Breakfast Casserole
Author: Allie
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
  • 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
  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.
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