Healthy Recipe: Paleo Breakfast Casserole

Image used with permission from  Paleo Running Mama

Image used with permission from Paleo Running Mama

We love sharing healthy recipes to support your family’s wellness goals. This month, we’ve found a delicious breakfast casserole recipe that’s great for brunch or making ahead of a busy week. It’s a savory dish loaded with eggs, sweet potatoes, caramelized onions and roasted brussels sprouts, then topped with crispy bacon.

Not only is it a delicious option for busy families, but it’s Paleo and Whole30 friendly!


  • 12 slices nitrate-free bacon (sugar-free for Whole30)

  • 2 large sweet potatoes, peeled and sliced into 1/4" rounds

  • 1 tbsp melted ghee, coconut oil, or olive oil + sea salt for roasting the sweet potatoes

  • 3 cups brussels sprouts, quartered or chopped, plus about 1 tbsp ghee, coconut oil, or olive oil, plus a pinch of sea salt for roasting

  • 1 large onion, thinly sliced

  • 12 eggs

  • 1/3 cup full fat coconut milk

  • 1/2 tsp salt, or more to taste

  • 1/4 cup nutritional yeast, or Parmesan if you include dairy in your diet

  • 1/2 tsp garlic powder

  • Black pepper to taste


  1. Preheat your oven to 425 F. Grease a 9x13" dish with coconut oil, and line a large baking sheet with parchment paper.

  2. Cut the bacon into 1" pieces and cook in a large heavy skillet, over medium/high heat, stirring occasionally for even browning, until crisp. Remove and drain on paper towels. Set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize your onions.

  3. Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your olive oil, ghee or coconut oil and sea salt to taste, and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.

  4. Now do the same with your brussels sprouts, arranging them on the parchment-lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. Roast the sweet potatoes for about 30 minutes until soft, and roast the brussels sprouts for about 20.

  5. Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat (alternatively, you can use ghee or coconut oil).

  6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Your goal is to cook the onions long and slow (about 25 minutes) to bring out the most flavor! Once they're deeply caramelized and very soft, remove from heat.

  7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast (or Parmesan), salt, pepper, and garlic powder.

  8. Now it's time to assemble the casserole! Lower your oven heat to 400 F, then layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.

  9. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm.

Leftovers can be covered and stored in the refrigerator for up to 5 days.

Get the printable version here, or visit Paleo Running Mama online for the Paleo Breakfast Casserole recipe and notes.

If you’re following a Paleo diet, you might also enjoy this recipe for Crockpot Paleo Minestrone Soup. It’s another healthy meal that’s perfect for busy families on the go.