This Sweet Potato Breakfast Casserole is loaded with sweet potatoes, eggs, cheese, bacon, and veggies. This make-ahead breakfast casserole is Paleo and Whole 30 compliant. Versatile and fancy enough for a Sunday brunch with friends!
A make-ahead breakfast for the non-morning person!
Confession: I am absolutely not a morning person. You’re lucky if I brush my hair before I leave for work, so forget making a full meal at 8:00 a.m. After spending many mornings listening to my growling stomach, I learned that breakfast is not a skippable meal. I had to train myself to prepare breakfasts the night before! Though it started with granola bars and overripe bananas, I’ve since developed a few easy-to-prep, make-ahead breakfast recipes. One of my favorites is this Sweet Potato Breakfast Casserole, complete with every stereotypical breakfast component! It covers the essentials of every morning meal: carbohydrates, proteins, fats, and obviously, the most important food group of them all: cheese.
This casserole is loaded with sweet potatoes, eggs, cheese, bacon, and as many vegetables as your little heart desires. However, my favorite part about this recipe is that it’s easy to change! Everyone’s tastes are different, and I think the best recipes are the ones that cater to that. Don’t like sweet potatoes? Add yellow potatoes! Don’t want vegetables? Add more bacon! Are you dairy-free? Add vegan cheese! Follow a paleo or Whole 30 diet? This recipe is already compliant for both!
Impressive enough for Sunday brunch!
Just line the bottom of a glass or ceramic 9×13 baking pan with the frozen potatoes, and start layering from there. The layers from bottom to top go: potatoes, eggs, vegetables, cheese, and bacon. Though the layers may seem arbitrary, trust that there’s a method to my cooking madness! Adding the eggs to the potatoes helps the whole casserole stick together, and helps the bottom layer have this deliciously crispy crunch. Then, adding the cheese on top of the vegetables is the “glue” for all of the toppings. Finally, adding the bacon on top is just genius. I have no additional explanation for that. Let me know by leaving a comment below if you try this recipe, and follow me on Instagram @thepaleoish for more food inspiration!
- 1 bag sweet potato tater tots (I find mine in the freezer section!)
- 9 eggs
- 1 lb bacon, cooked + drained + diced
- 1 bag shredded cheddar cheese
- 1 red pepper, diced
- 1 onion, diced
- 3 tbsp olive oil
- Salt + pepper to taste
- 1 jalapeño, minced (optional)
- Preheat oven to 375˚F.
- Line a 9x13 baking dish with frozen tater tots / shredded potatoes.
- In a large bowl, add eggs, olive oil, and salt + pepper as desired, and thoroughly beat mixture together.
- Pour mixture evenly over potatoes in pan.
- Top with diced vegetables.
- Sprinkle shredded cheese over vegetables.
- Top with bacon and jalapeño.
- Cover with foil, and bake for 30 minutes.
- Remove foil, and bake for 20 minutes to allow top to crisp up.
- Let cool before cutting, serve, and enjoy!
Potato Tip: If you can't find sweet potato tater tots in the freezer section, use a bag of hash browns instead! Anything in shredded/small potato form will work.
Dairy-Free Tip: My favorite dairy/soy-free cheddar cheese is from Daiya! They make Cheddar Style Shreds that have an incredible taste/texture.
We hope you enjoy this Sweet Potato Breakfast Casserole recipe from SoFabFood Home Chef, Anna from The Paleoish, as much as we do. If you love this make-ahead breakfast recipe, you can find more like it by visiting our Breakfast Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!