We have 10 mins or less for breakfast on work days but we want to eat healthy and feel full until lunch. Is that too much to ask? Not with this recipe.

Savory Breakfast Casserole features Sweet Potatoes & Kale is easily made Whole30 Compliant

Just the Recipe | 8 Single Servings

Ingredients

1 Med-Lg Sweet Potato

1/2 Onion

1/2 Bell Pepper

1 lb Sausage

4 Cups Spinach and/or Kale

1 Dozen Eggs

From the Pantry:

Salt
Pepper
Granulated Garlic
Oil

Oven Temp: 400° | Dish: 9 x 13 Pan

Steps

Roast Sweet Potato for 20-25 minutes
- Cube the sweet potato & spread on sheet pan
- Toss with oil/salt/pepper/granulated garlic
- Roast in oven until soft
Sauté onion/pepper/sausage until sausage is fully cooked
- Heat pan and brown sausage, breaking it up every few minutes (using a magic masher tool makes this easy!)
- Dice and add in the vegetables
- Season with salt/pepper/granulated garlic to taste
- Cook until the onions are translucent and the sausage has no more pink in it
Chop up the spinach/kale
Wisk the dozen eggs in a large bowl until combined
Assemble and bake for 25-30 minutes
- Grease the 9 x 13 pan
- Layer or mix together all ingredients except the eggs
- Pour the eggs evenly over the vegetables and sausage (some may not be covered, that’s ok)
- Bake for 25-30 minutes until the egg is set in the center

Meal Block Plan | 8 Breakfasts

Cool and cover; store in fridge.
Slice into 8 even pieces (each serving will have about 1 1/2 eggs & 1/2 cup of vegetables)
Cover and microwave for 75-90 seconds in the morning
Enjoy 8 breakfasts!
Too many? Freeze slices individually (Cool in fridge. Then, slice and wrap individually in foil. Add to a freezer bag, label and freeze). Defrost slices overnight in the fridge, then microwave as above.

Want more?

Additional information below. #busyfoodiecooks

I like to think of meals in blocks. We’re busy. I’m a planner. Blocks work. Sun-Sat meal plans don’t work. Neither do Mon- Fri plans. Fundraiser tickets show up unexpectedly. Meetings run long. Traffic. We need viable blocks of food that are homecooked, healthy, and fit into our busy schedules. And I hate going to the grocery story and wasting food. So I want to do this well. That’s what I’m trying to accomplish here. I still spend more time meal planning and grocery list writing each week than I should. But I’m going to hack this for us, and I’m going to share it with you!

This breakfast casserole is one of my cornerstones. It has enough protein to keep up full but the milk and cheese staple of many egg casseroles is left out leaving eggs and sausage to be balanced with kale and sweet potatoes for a healthy and filling breakfast. This is a winner. And we haven’t gotten tired of it yet, probably because it’s easy to tweak.

This recipe is really a mashup of many breakfast casseroles we’ve tried over the years. This combination works for us and consistently keeps my husband full, happy, and eating low(er) cholesterol breakfasts. I like to think of it as a cousin to this delicious Easy Breakfast Casserole by PaleOMG. Girl knows her breakfasts, I mean look at this treasure trove: PaleOMG Breakfast. The adjustments here make the dish fill 8 breakfast blocks and allows flexibility for what’s on hand. Check out the tips for more.

Kitchen Acumen Tips:

Substitute regular potatoes for sweet potatoes. Potatoes actually have a lot of health benefits, including being an excellent source of potassium which is great for a healthy heart. So use whichever potatoes you prefer or have on hand for this recipe. Roasting time should take about 20-25 minutes for either type depending on the size of the cubes. Always roast in a dish with shallow sides so the air can circulate around the veggies. I use these Nordic Ware Half Sheet Pans that America’s Test Kitchen recommended.
Tweak seasonings to keep it interesting; consider adding chili powder to make it spicier or cinnamon for a sweet kick.
Extra mushrooms? They go great in here. Sauté with the onions/pepper/sausage until they’ve released much of their water.
Want a different protein? Diced ham or pancetta swap in nicely as a sausage substitute. If using a raw meat, be sure it’s cooked through. If using a fully cooked meat, you just need to warm it up with the veggies.
How about bacon? Use these drip pans over a half sheet pan to cook up a 1/2 dozen slices of bacon in the oven (400° for 12-18 minutes depending on the thickness of the bacon) while the sweet potatoes roast. You'll have to pull the bacon out before the potatoes. Trust your nose. When it smells good, start checking and watch closely. Baking is so much easier but as with cooking on the stove bacon can burn easily. Cool and dice the cooked bacon. Stir in when you add the veggies and before the eggs.
Layer it! You can really do what you want here. Layer the veggies or stir it all together. Sometimes I put the kale on the bottom and the hot veggies on top to start steaming the kale right away. Other time I leave the greens on top so they poke out from the eggs a bit and get crispy. This recipe is versatile and easy. Don’t overthink it!
Cook time may vary if you add a few more or a little less veggies, so learn how to tell if the eggs are set. Shake the pan and look at the center. Does it look liquidy? Or is it pretty well congealed? The last place the eggs will set is the very center.
Exercising a lot and this isn’t keeping you full until lunch? Enjoy with a cup of milk for some additional protein or a slice of toast if you need carbs. Or, just divide into 6 even slices.
Miss the dairy? Sprinkle cheese on top. A cup of a sharp cheese, like cheddar, will add some extra savory.