Whole30 Breakfast Casserole

Prep this easy Whole30 Breakfast Casserole over the weekend and have breakfast ready for you for the week ahead. It's made with ground pork, sweet potatoes and eggs, and is incredibly filling and flavorful.

'Tis the season for breakfast casseroles! Specifically this whole30 breakfast casserole, since January is quickly approaching.

Two of my favorite whole30 breakfast recipes are my sweet potato breakfast bowl and my zucchini noodle breakfast bowl, but this breakfast casserole makes prepping breakfast ahead of time super easy.

This one's made with pork because, well, you really can't go wrong with pork. While I adore these juicy baked pork chops, using ground pork is a great option in a casserole.

Recipe features

• Make this on a Sunday and have breakfast ready to go all week long
• Loaded with veggies like mushrooms and kale
• Incredibly flavorful, and of course gluten free/dairy free

Ingredient notes

Pork - Ground pork; can sub a different kind of meat if you prefer (think: beef, lamb), or even sausage with the casing removed.

Spices - The spices help to add flavor to the pork and to the recipe as a whole. If you want to limit the spiciness, use regular paprika instead of smoked paprika and only 1 teaspoon of chili powder.

Sweet potato, bell pepper, mushrooms, kale - All of these veggies can easily be substituted for whatever is in your refrigerator, like butternut squash instead of potatoes or spinach instead of kale.

Step-by-step instructions

Step 1: Cook the pork. Start by adding the pork, along with all of the spices, to a large skillet. Use a wooden spoon to break up the pork, sautéing until it's cooked all the way through. Then, use a slotted spoon to remove it and set it aside.

Step 2: Sauté the vegetables. To that same skillet, add the sweet potatoes and mushrooms and cook them for 3 minutes before adding in the bell pepper, onion and garlic and continuing to cook for 3-5 more minutes or until the potatoes are soft. Last, add the kale.

Step 3: Add the eggs and bake. Pour the cooked vegetables and pork into a greased 9x13 baking dish. Then, whisk the eggs together in a large bowl and pour them over the pork/veggies. Bake the casserole for 35-40 minutes or until the edges are golden and eggs have set.

Tips

• Feel free to adjust the spices to your liking -- the chili powder and smoked paprika add a bit of heat, so if that's not your thing, cut them in half.
• Don't want to use ground pork? Try sausage with the casing removed instead.

Make ahead & storage

To make ahead: fully prep the casserole, then place a piece of plastic wrap over top and store it in the refrigerator overnight. Then, bake it in the morning.

Storage: Place leftovers in a sealed container in the refrigerator for up to 3 days.

To freeze: Wait until casserole cools, then slice it into 8 pieces and individually wrap them. Store them in a freezer-safe container for up to 3 months.

More Whole30 recipes

• Paleo Turkey Meatballs
• Bacon-Wrapped Salmon
• Whole30 Mushroom Soup

If you made this recipe, be sure to leave a comment and star rating below. Thanks!