Savory Paleo Sweet Potato & Sausage Breakfast Casserole

Ingredients

For the Meat & Vegetable Sauté:

• 1 lb pasture-raised bulk pork breakfast or Italian sausage (sugar-free, nitrate-free)
• 2 medium organic sweet potatoes, peeled and coarsely grated / shredded (approx. 3 cups)
• 4 cups fresh organic baby spinach, roughly chopped
• 1 cup cremini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced (optional for color and sweetness)
• 4 cloves garlic, minced
• 1.5 tbsp unrefined avocado oil or grass-fed ghee

For the Fluffy Egg Custard:

• 8 large pasture-raised eggs
• 0.33 cup full-fat canned coconut milk or unsweetened almond milk
• 2 tbsp nutritional yeast (imparts rich, cheesy savory depth without dairy)
• 1 tsp garlic powder and 1 tsp onion powder
• 1.5 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper
• 0.25 tsp crushed red pepper flakes (optional for subtle morning warmth)

For Garnish & Serving:

• 2 green scallions, thinly sliced
• 1 ripe Hass avocado, sliced
• Fresh salsa or clean hot sauce

Step-by-Step Instructions

1. Preheat & Grease Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch glass or ceramic baking dish with avocado oil.
2. Brown the Sausage: Heat a large skillet over medium-high heat. Add the bulk pork sausage, breaking it up with a spatula. Cook for 5 to 6 minutes until browned and crumbly. Transfer cooked sausage to a paper towel-lined plate.
3. Sauté Sweet Potatoes & Veggies: In the same skillet with remaining fat (adding 1 tbsp avocado oil if needed), add shredded sweet potatoes, diced onion, bell pepper, and sliced mushrooms. Sauté over medium-high heat for 6 to 7 minutes until sweet potatoes are tender and lightly golden around edges. Stir in minced garlic and baby spinach; cook for 90 seconds until spinach wilts. Remove from heat.
4. Whisk the Savory Egg Custard: In a large mixing bowl, vigorously whisk together the 8 pasture-raised eggs, coconut milk, nutritional yeast, garlic powder, onion powder, coarse sea salt, black pepper, and red pepper flakes until light and frothy.
5. Layer & Pour: Spread the sautéed sweet potato and vegetable mixture evenly across the bottom of the prepared 9x13-inch baking dish. Scatter the browned sausage evenly over top. Pour the whisked egg custard evenly across the entire dish, gently pressing down on vegetables so they are fully submerged in egg.
6. Bake to Puffy Golden Perfection: Bake at 375°F for 28 to 32 minutes until the center is set (no jiggle) and the edges are lightly puffed and golden brown.
7. Rest, Slice & Serve: Remove from oven and let rest for 8 minutes (allows clean, distinct squares to slice without falling apart). Slice into 6 large squares. Garnish with sliced avocado, green scallions, and fresh salsa. Enjoy immediately or pack into meal prep containers for the week!

Nutritional Breakdown (Per Serving - 1 Large Square)

Chef's Paleo Nutritional Science

Pasture-raised eggs are one of nature's most complete superfoods, dense in choline for neurotransmitter synthesis and lutein for retinal cellular defense. Shredded sweet potatoes deliver steady, slow-burning complex carbohydrates rich in beta-carotene, while spinach supplies bioavailable folate and magnesium to modulate adrenal cortisol response upon waking.

Frequently Asked Questions