My NEW Paleo Pork Sausage, Veggie and Egg Breakfast Casserole and PaleoFx Recap
Recipe type: Breakfast, Brunch
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
This is my new go-to breakfast casserole. When I get bored with it, the next time I make it I sub new vegetables in it and it is still yummy. I usually make this casserole on Sunday night and then my husband and I have a cooked protein filled breakfast all week. This is a life saver since all we have to do is plop a piece in the microwave during those busy weekday mornings we are all trying to get out of the door on time.
  • 2 sweet potatoes, peeled and cut to ½ in cubes
  • 1 large onion, peeled and sliced
  • 1lb of natural pork sausage
  • 3 cups of frozen or fresh spinach
  • 3-4 tablespoons of olive oil (or fat of your choice)
  • 12 eggs
  • 1 cup of coconut milk from a can (use the full fat kind)
  • ⅛ teaspoon of nutmeg
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. While you are waiting for oven to get warm, peel and cut your sweet potatoes into ½ inch cubes. The smaller you cut them the faster they will cook. I placed the cubed sweet potato on a lined cookie sheet and added about 2-3 tablespoons of olive oil and salt and pepper to taste. When they are seasoned plop them in the oven for about 30 minutes until cooked all the way through and lightly roasted. Cook for longer if you think it needs more time and you will certainly have the time since you will be caramelizing the onions and browning the pork at the same time. Once you are done roasting the sweet potatoes, please lower the oven temperature to 350 degrees.
  3. While your sweet potatoes are roasting, peel and cut your large onion and in a sauté/ frying pan warm about 1-2 tablespoons of olive oil (or your fat of choice) and slowly caramelize your onions. It should take about 20-25 minutes, don't rush this step. Cook on medium to low heat and constantly stir the onions to avoid burning. This step is optional but I find when you caramelize the onions first instead of placing them raw in the casserole it gives the casserole an overall sweet and smoother consistency.
  4. Once your onions are complete, take them off the heat and place them in a bowl off to the side. In the same pan, add a little more olive oil (or fat of your choice), probably no more than 1 tablespoon, and brown your 1lb of pork sausage. Cook on medium heat until most of the pink is gone. When you are complete put the pork in another bowl and put to the side until you are ready to assemble the casserole.
  5. The last step before the assembly process is whisking all 12 eggs, 1 cup of coconut milk, salt, pepper and nutmeg in a bowl.
  6. Now you are ready to assemble. Take your 13x9 in Pyrex pan and lightly grease it. First you will place your browned sausage on the bottom of the pan.
  7. Next, you will place the caramelized onions.
  8. After the onions, place your roasted sweet potatoes. It is important to note you can add any vegetable in this casserole. One time I made it with cubed butternut squash. You can also add other starchy veggie like acorn squash or sub for roasted zucchini and summer squash. The sky is the limit with this casserole.
  9. Next, add the 3 cups of frozen or fresh spinach.
  10. The last step in the assembly process is to add your egg and coconut milk mixture. For all the steps you want to make sure you spread the ingredients evenly so each bite has every ingredient but this is the most important rule where it applies because you want to make sure the egg mixture covers all the ingredients.
  11. Roast the entire pan uncovered in the oven for 40 minutes at 350 degrees.
Recipe by Our Full Plate at