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.
- 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
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 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.
- 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
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Whole30 Breakfast Casserole
- 1 lb. ground pork
- 2 teaspoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1 cup died sweet potato peeled
- 2 cups mushrooms baby bella or white, sliced
- 1 red bell pepper diced, seeds removed
- 1/4 cup yellow onion diced
- 2 garlic cloves minced
- 3 cups kale stems removed
- 12 eggs
- Preheat oven to 350°.
- Start by adding the pork, chili powder, garlic powder, paprika, salt, pepper, and oregano to a large skillet and cooking over medium heat until the pork is cooked. Use a slotted spoon to remove the pork and set it aside.
- To that same skillet, add the sweet potato and mushrooms and sauté over medium heat for 3 minutes. Then, add the bell pepper, onion and garlic and sauté for 3 more minutes or until the sweet potatoes are soft. Last, add the kale and cook for 1 more minute, stirring until everything is combined.
- Pour the sausage back in the skillet and stir to combine. Then, transfer everything to a greased 9x13 baking dish.
- Whisk the eggs together in a large bowl, then pour the eggs into the casserole dish. Bake for 35-40 minutes, or until the eggs are set and the edges are golden brown.
- Serve with additional salt and pepper, or even your favorite (whole30-compliant) hot sauce and enjoy!