Whole30 Breakfast Casserole
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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
- Just like my crockpot breakfast casserole, you can 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 it’s gluten free and dairy free.
Breakfast Casserole Ingredients
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 tsp 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 9×13 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.
Erin’s 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
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Whole30 Breakfast Casserole
Video
Ingredients
- 1 lb. ground pork
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp oregano
- 1 cup sweet potato, peeled and diced
- 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
Instructions
- 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 9×13 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!
Notes
Nutrition
Perfect for meal planning!
Thanks for the 5-star rating, Terri!
Love this! Needed a dairy free recipe for a mom’s group meetup, and it was a hit!
Loved adding salt, pepper, and hot sauce at the end and.
I would recommend chopping the mushrooms instead of just slicing, and definitely dice the sweet potatoes pretty small if you want them to cook within a reasonable amount of time.
Thanks for sharing!
Thanks Jessica! Glad you enjoyed the casserole!
Surprisingly good ! I used Leeks instead of mushrooms because my grand daughter is allergic to mushrooms. I also left out the chili powder. The casserole is really delicious ! Thank you.
Thanks so much! Glad you loved the casserole!
Looks Amazing! Thanks Erin!
Love this recipe! I’ve been making it every week for me and my toddler. It’s SO nice to have a breakfast I can pop in the microwave and get going on the day. I’ve also substituted zucchini for the sweet potato when I didn’t have it. Honestly, you can really add whatever veggies you like to this! I also use the Amyli breakfast chicken sausage from Costco (also whole 30 approved) to cut down on having to season everything, add a couple dash’s of garlic and herb seasoning. It’s delicious every time.
Thanks Rachel! Nice addition of the chicken sausage!
I found a very clean version of breakfast sausage and used it. Being someone who regularly makes loaded sweet potato hash and eggs, THIS was a delicious switch! SO GOOD! I could actually eat the filling in a bowl with a fried egg on top too! It’s hearty and ridiculously good!
Thanks so much! Glad you love the casserole so much!
This was sooo delicious. I reduced the chili powder as recommended to make it toddler friendly. We devoured it! Definitely keeping this one in the rotation!
I’m so happy you liked it!
Made it for dinner tonight, everyone loved it, even the kids who are picky with veggies — and this baby is loaded with them! This one’s definitely a make-again!
Woohoo — I love to hear it!
DELICIOUS!!!!
This breakfast casserole is always a big hit! I am personally not a big kale fan, so I substitute with fresh spinach.
Thanks for the review, Kelly — I’m glad you like it!