This Paleo and Whole30 Mexican Breakfast Casserole has a sweet potato crust and is packed with sausage, peppers and onions plus the perfect spices for an anytime-recipe that everyone will love – even kids! Great to make ahead of time, too.
There is nothing I love more in the morning than realizing that breakfast is already made. For real, NOTHING. There was a time, way back when, when I loved experimenting with new breakfast recipes in the actual morning. This was a time I refer to in my mind as my “Paleo honeymoon.”
Maybe some of you are still in yours. It’s a time defined by excitement. For Paleo food. Like in the honeymoon phase of a human relationship, Paleo does you no wrong during this time. The new foods, how you feel, how you look – it all just keeps getting better.
And then something happens. Maybe other family members are now interested in eating Paleo and they’re expecting you to be as generous and excited to cook for them as you are for yourself (oops.)
Maybe you don’t want to wake up 45 minutes earlier than your non-paleo self had to, just so you can chop veggies and fry bacon and eggs. Maybe you’re tired of cleaning your stove 3 times per day, and sick of going to work with bacon grease in your hair.
Maybe all of this is happening, all at the same time. Fear not! None of this means you need to give up Paleo eating or that you’re lazy. Heck no. It just means you need some good make-ahead breakfast recipes in your life, so you can grab and go (or grab, heat, and go) just like your pre-paleo self did.
I didn’t get really serious about having breakfast casseroles available and ready to go regularly until this past January when Adam and I both did the Whole30 together. Basically, when you’re feeding a big family paleo food, you need to approach breakfast the same as you might approach dinner, where PREP IS NECESSARY!
My original big breakfast casserole turned out to be a huge hit with so many of you, so I knew I had to revisit it and start thinking flavor variations. According to Adam, a Mexican themed twist on the original was in order. You really can’t go wrong with adding a little bit of spice, sausage and salsa to breakfast, right?!
If I could’ve made this absolutely perfect, I would’ve subbed the bottom sweet potato “crust” for plantains. But, I know from sad, painful experiences that plantains do not hold up so well when roasted and stored in the refrigerator. This really does make me sad because I love them so much!
But, there’s not much point in making a big breakfast casserole that won’t last for 5 days in the refrigerator, you see, so I stuck with sweet potatoes. I’m always amazed by how well sweet potatoes keep after cooking! Seriously, they are really the perfect Paleo carb 🙂
After the sweet potatoes, the casserole is layered with a mixture of breakfast sausage, peppers and onions, then salsa and finally an egg/coconut milk/nutritional yeast (Whole30 friendly!)/spice mixture. Bake, top with cilantro and serve with avocado. You have it all! I know you guys will love this one, let’s get cooking!
Mexican Breakfast Casserole {Paleo & Whole30}
Mexican Breakfast Casserole {Paleo & Whole30}
Ingredients
- 2 med/large sweet potatoes peeled and sliced into thin rounds
- Coconut oil for coating dish and sea salt for roasting
- 1 med onion diced
- 1 large or 2 small red bell peppers diced
- Pinch of salt
- 1 lb bulk sausage or casings removed turkey or pork (sugar-free or homemade for Whole30 compliance)
- 12 large eggs
- 1/3 cup coconut milk full fat canned
- 1/2 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 cup nutritional yeast
- 1 cup salsa paleo (no sugar added, check ingredients)
- fresh cilantro and avocado for garnish
Instructions
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Preheat your oven to 425 degrees and grease a 9x13 baking dish with coconut oil
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Arrange the sweet potato rounds over the bottom of the dish sprinkle with salt and roast for 30 mins. Once potatoes are soft, remove and set aside, then lower the heat to 400.
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While potatoes are roasting, heat a large skillet over med heat and add 1 tbsp ghee or coconut oil.
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Add the onions and cook until translucent then add peppers and cook 2-3 minutes, then add sausage and cook while breaking up lumps and stirring. Once toasty, remove from heat and drain excess fat, if needed.
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In a large bowl, whisk eggs well with coconut milk, nutritional yeast, chili powder, cumin and salt
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Layer the sausage mixture over the sweet potatoes, then spread salsa over the top. Pour egg mixture over everything evenly.
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Bake at 400 for 30 minutes until center is set, allow to sit 5 minutes before cutting into squares and serving. Garnish with cilantro and avocado, enjoy!
Products I Used To Make My Mexican Breakfast Casserole:
Want more Whole30 breakfast and brunch recipes? Try one of these!
Paleo & Whole30 Breakfast Casserole
Butternut Apple and Bacon Hash
“Bacon Burger and Fries” Breakfast Bake
Tell Me!
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How many calories per serving is this? Would be nice to have that a nutritional I formation listed.
This is a great recipe. Tastes great day of and also for saving and eating thoughout the week when you are in a rush….
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