Sweet Potato Sausage Breakfast Casserole

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Paleo Sweet Potato Sausage Breakfast Casserole


Lisa @ onceamonthmeals.com


  • 1.5 cups sausage, browned*
  • 0.66 cup sweet potato, peeled and gratedIMG_0287
  • 2 cups baby spinach, chopped
  • 0.5 cup red onion, diced
  • 12 large eggs, lightly beaten
  • 0.5 cup coconut milk
  • 1 teaspoon dried sage
  • 1 Tablespoon coconut oil, for greasing pans


In a large bowl, combine sausage, sweet potato, baby spinach, red onion, eggs, coconut milk and sage. Divide between two greased 8×8 baking pans. Bake at 375 for 30 minutes or until eggs are set.  Cut into 8 equal sized pieces.

*Notes(from Christina):

Feel free to use any kind of sausage you like. I used organic garlic and basil pork sausage from Whole Foods and it was great. If you buy the sausage in casings just slice them long ways enough to puncture the casings and peel it off. Its really easy. I used ground sage because I was out of the dried sage flakes and it was fine. Another thing, you don’t have to use two baking pans. If you do it bakes in 30 mins like the recipe says which is great, but you can use a large baking dish like I did and cook for an extra 10-15 mins until the edges get a little brown. Either way it will turn out the same.


Freezing Directions:

Bake as directed above and cool completely. Cut into 8 equal sized pieces. Place into gallon freezer bags, label and freeze.  To serve: Reheat in microwave for 1 minute.




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