PALEO BREAKFAST CASSEROLE WITH BACON, SAUSAGE, SWEET POTATO, & KALE Recipes

This paleo breakfast casserole is so packed with flavorful ingredients that no one will notice it’s dairy free and Whole30 compliant. It’s great to make ahead and reheat on busy mornings, too!

When I make a recipe, I always expect it to turn out great. Of course, sometimes it doesn’t, but if I weren’t expecting delicious results, why would I bother making the recipe at all?

On the other hand, sometimes there’s a qualifier. I might say to myself, “These cookies will be great–for sugar-free cookies.” Or in this case, “This will be wonderful–for a dairy-free, paleo breakfast casserole.”

This recipe comes together quickly, is packed with flavor and texture, and reheats well, so you can make it ahead to have breakfast on hand for busy mornings. The nutritional yeast gives the casserole a nice cheesy taste. If you’re not dairy free and don’t have nutritional yeast, you could add a freshly grated sharp cheese, like pecorino romano or parmigiano reggiano, instead.

INGREDIENTS

• 1 large sweet potato, peeled and finely chopped
• 
4 slices bacon*
• 2 fully-cooked sausage links, finely chopped (I used Wellshire Farms turkey andouille sausage)
• 6-8 kale leaves, stems removed, torn into bite-size pieces
• 1 teaspoon cumin
• 1 teaspoon coriander
• 6 large eggs
• ¼ cup milk of choice or water
• 
1 tablespoon nutritional yeast

INSTRUCTIONS

• Preheat the oven to 375°F and grease a 9×13″ pan (or similar sized casserole dish–I use and love this one!) with olive oil.
• Put the sweet potato chunks in a microwaveable bowl and add ¼ cup water. Cover the bowl with parchment and microwave for 3-5 minutes, until the sweet potatoes are tender when poked with a fork. Drain any excess water. If you’d rather not use a microwave, you can also just steam the sweet potato on the stovetop.
• Chop the bacon crosswise into pieces about half an inch wide. Fry the bacon in a large skillet over medium heat until almost crisp. Add the sausage, raise the heat to medium high, and cook until nicely browned. Add the kale and cook, stirring frequently, until wilted. Stir in the cumin, coriander, and cooked sweet potato and remove from the heat.
• Beat the eggs in a large bowl with the milk or water and nutritional yeast. Add the meat and vegetable mixture to the bowl and stir. Pour everything into the prepared baking dish, using a spoon to spread everything out so it’s evenly distributed.
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