Sausage and Sweet Potato Breakfast Casserole

Sausage and Sweet Potato Breakfast Casserole | Plaid and PaleoI’m in Thanksgiving countdown mode. Since I was little I’ve spent almost every Thanksgiving on my family’s farm. Both my parents grew up on farms in rural Kansas. Now four generations gather at my mom’s childhood farm to celebrate. While cooking for a large crowd is a little daunting, I’m ready for the challenge. A kind of funny fact is that I didn’t start cooking until a couple years ago. I was actually banned from the kitchen in fear I would burn it down. These fears were completely unwarranted! After a lot of convincing my family allowed me to cook our gigantic turkey. The turkey turned out amazing and since then I feel like I have a bar I need to live up to!

Since my family has a somewhat “destination” Thanksgiving, everyone sticks around a couple days to catch up, hunt and watch a little football. Next to the big Thanksgiving feast, breakfast is the second most important meal! Before the hunters take off into the field, everyone has a filling breakfast. This breakfast casserole is stuffed full of meat, veggies and eggs. Perfect to hold anyone over to a late lunch.

Sausage and Sweet Potato Breakfast Casserole | Plaid and Paleo

Paleo Sausage and Sweet Potato Breakfast Casserole

Serves 8-10


  • 1 1/2 lbs breakfast sausage
  • 1/2 tbls coconut oil
  • 12 eggs
  • 2 sweet potatoes, peeled and diced
  • 1/2 large sweet onion, diced
  • 1 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1 tsip sea salt
  • 1 tsp pepper
  • 1/4 cup coconut milk
  • 4 cups power greens (kale, spinach, arugula)


  1. Heat oven to 375 degrees.
  2. In a large skillet over medium heat, melt coconut oil and add in sausage.
  3. Brown and break apart with a wooden spoon.
  4. Beat eggs in extra large bowl.
  5. Shred sweet potatoes and onion in your food processor. Mix into eggs with seasoning, coconut milk and power greens.
  6. Grease 9x13 casserole dish with more coconut oil.
  7. Pour in egg mixture and stir in sausage.
  8. Cook for 45 minutes. Cover with foil and cook for 10 more minutes or until center is set.

x vanessa


  1. MamaO says:

    I made this tonight and it ended up being my dinner..It’s soooooooo good and so easy to make!! i realized that i had 8 eggs so i ended up cutting down on everything else. do you mind if i post this on my blog with full credit to you? i can even send you the link afterwards if you would like :)

  2. donna says:

    I just made this this morning and thought it was very good! You’re not kidding about using an extra large bowl! I was curious how did you go about measuring 4 cups of greens? Because 4 cups is 12 ounces and when I measured that out and tried to get all that in the 9 x 13 dish, it was just too much. I had to put it in the next size (11 x 15?) and still had a bunch of the mixture left in the 9 x 13 minus the sausage So i am going to bake up some bacon since I have no more sausage and try that with the overflow. But 12 ounces of green is way too much for this recipe.

  3. donna says:

    Oops, I just realized I made a mistake. 4 cups is actually 6 ounces so half would be perfect which is what the recipe said! Well, the upside is I now have my extra mixture in the oven with the bacon so I’m curious how that will turn out. Thanks for the recipe … I will definitely make it again only do it right next time!

    • vanessa says:

      No worries at all!! I did loose measured cups because I was using my greens from a giant 20 oz container. I hope it turns out great! Bacon is always a good idea!

  4. Brit says:

    I love this dish but sweet potatos range in size and I feel I am over doing it with sweet potatoes, don’t get me wrong I love sweet potatoes but what weight range of sweet potatoes should i be using. At my grocery store they are huge! bigger than bake potatoes. Or how many cups of shreaded sweet potatoes should I be using? Only reason I ask is because I don’t think I have enough liquid to compensate.

  5. Stephanie says:

    Have you every made this the night before and then baked it in the morning, or maybe even reheated it tin the morning? Ive got to be somewhere with a yummy breakfast dish super early and would like to make it ahead of time.

  6. Alissa says:

    This was great! I cooked it ahead of time, so it could be reheated for our weekend away. Tasted great. I only used 1 lb of sausage and before putting it in the oven, I sprinkled it with garlic powder and crushed red pepper. Definite keeper!

  7. Annette says:

    We don’t have breakfast sausage in Australia. I understand that the equivalent to your ‘sausage’ is mince to us. So, what would I mix, with what type of mince (beef, pork, chicken etc), to get something equivalent to your ‘Breakfast Sausage’? Thank you…

    • vanessa says:

      You could use pork or chicken and blend with 1 teaspoon sage, 1 teaspoon garlic powder, 1 teaspoon fennel, 1 teaspoon salt, 1/2 teaspoon black pepper. You can add an optional 1/2 tablespoon coconut sugar or honey!

  8. Lauren says:

    I’ve made this recipe at least 5 times and it’s SO good. We eat it for breakfast when we do whole 30 and my 2 year old loves it too. I even made it for Christmas Brunch and my whole family loved and asked for the recipe (the true test!) I use Aidell’s Chicken Apple Sausage and it;s delish. Thank you!

  9. eemartini says:

    I like this recipe and it looks good, but I don’t own a food processor. How could this recipe be altered for cubed sweet potatoes instead of shredding them?

    • vanessa says:

      I think it could definitely work with cubed sweet potatoes! Alternatively you can shred potatoes with a box grater. I used that method for a long time before investing in a food processor.

  10. LD says:

    Awesome recipe id like to try, but I’m allergic to eggs :( would you suggest trying this with an eggless sub like flax egg or chia?

  11. Betsy says:

    Could I make this and then reheat the leftovers over the next couple of mornings? I’m always in a rush in the morning and need something I can heat up quick and head out the door.

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