A breakfast casserole is the perfect solution for a holiday breakfast or brunch. This casserole with sweet potatoes, eggs, and bacon is delicious and filling.
Serve this amazing breakfast casserole for any holiday gathering. It will feed a crowd and leave them satisfied with lots of healthy protein. It’s gluten-free and Whole30 and keto-friendly, featuring eggs and meat. It’s easy to make it dairy-free as well by using dairy-free cheese or omitting it completely.
By using sweet potatoes instead of white potatoes, it is low in starchy carbs. Not only is it healthier, but it has the rich flavor of sweet potatoes.
Is this a healthy breakfast?
A traditional breakfast casserole contains white potatoes or hash browns. By replacing those with sweet potatoes, we eliminate unnecessary carbs and increase the nutritional value.
Sweet potatoes deliver all the following nutrients:
- Vitamin A
- Vitamin C
- Potassium
- Manganese
- Several B vitamins
- Vitamin E
This is a lower carb breakfast that can be ready in an instant when it is pre-baked and waiting for the morning rush.
What is in a breakfast casserole?
Technically, casseroles include any meal that is cooked and served in the same dish.
As you could guess, breakfast casserole usually includes typical breakfast foods. In this casserole, I use:
- Bacon
- Sweet potato
- Eggs
- Red pepper
- Onion
- Mozzarella
Once you are comfortable with the method of making breakfast casserole, you can change up the ingredients for a different dish each time. Try some of these ingredients in your casserole:
- Sausage
- Sour cream
- Spinach
- Any kind of cheese (cheddar and Swiss are both great choices)
Is it healthy to cook with bacon grease?
In this casserole, I cook the bacon first in the same pan I plan to use for the rest of the casserole. I put the veggies right in the bacon grease that is left over.
Don’t be afraid of that grease. Not only does it make your veggies taste amazing, it is a small amount and everything in moderation is perfectly fine. At least 50% of the fat is the same heart-healthy fat that you will find in olive oil.
Can you make this breakfast casserole ahead of time?
To make your holiday brunch even easier, you can prepare this breakfast casserole in advance.
Bake it fully and keep it in the refrigerator for up to four days before reheating.
It’s also a great freezer meal.
It’s great for a crowd or for a nutritious breakfast when you don’t have lots of time in the morning.
Another great meal prep breakfast solution are these egg muffins.
Can you freeze breakfast casserole?
One of the many great things about breakfast casserole is that is a great freezer meal. Whether you want a filling dinner ready in the freezer or are trying to prepare for a holiday get together, you can make this casserole in advance and freeze it.
You can keep the fully cooked casserole in the refrigerator for three to four days. If you plan to keep it longer than that, freeze it. You will only need to heat it in the oven for about 20 minutes or until hot all the way through after thawing it.
Sweet Potato Breakfast Casserole
Ingredients
- 3 strips bacon
- 1 sweet potato
- 2 small red bell peppers (or 1 large)
- 1/2 onion
- 12 eggs
- 1/2-1 tsp sea salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400F (200C).
- Place the bacon in your oven-proof dish you will be making the whole casserole in and place in the oven for 12-18 minutes or until crisp but not burnt.
- In the meantime, peel and dice sweet potato (about 1/2" dice), deseed and cut bell pepper(s) (into about 1/2" square), and finely slice 1/2 onion.
- Remove the dish from the oven and use tongs to remove bacon and set aside on a paper-towel-lined plate leaving the bacon fat in the oven-proof dish.
- Add vegetables to the bacon fat and use a spoon or spatula to stir and coat all vegetables in the bacon fat. Then place in the oven for 25 minutes.
- In the meantime, crack 12 eggs into a large mixing bowl and whisk until liquid and not snotty anymore (about 5 minutes of continuous whisking). Add some sea salt, pepper, and nutmeg, as well as the 3 bacon strips crumbled up, and give a final whisk to combine.
- Remove baking dish from the oven and pour the egg mixture on top of the roasted veggies into the super hot baking dish, give it a quick mix, sprinkle cheese evenly on top and return to the oven to bake for 15 minutes + 5 minutes under the broiler.
- Remove from the oven and let rest for approximately 5-10 minutes, then cut into 8 pieces and serve immediately.
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Thorbjorg Sigurdardottir says
I do love your recipts and I have made á few of your máls. They are Easy and always hit the mark with me. I live alone 74 years old and there is so much I can use for me.
Keep up the good work and I will follow your blog. Thank you from Iceland.
Brian Green says
We tried this tonight and loved it! Very hearty and healthy tasting. We used asparagus instead of red peppers and cooked it in a cast iron frying pan.
Wendy says
sounds wonderful.
At what point in this recipe would you add spinach?
Thank you!
ps your deconstructed Cabbage Roll soup has become a staple in our house, I’ve been making it once a week!!!!!
Lorena says
Yay! I’m so happy your family likes the Cabbage Roll Soup :D I would use baby spinach in this recipe. You can add it once you whisked the eggs and then mix it into the whisked eggs. Make sure it’s well mixed and all baby spinach is wet from the eggs. Then add egg/spinach mix to the hot dish.