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11.06.16

Paleo Breakfast Casserole {Whole30}

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This Paleo Breakfast Casserole is loaded with so many goodies and is perfect for brunch or to make ahead!  Roasted sweet potatoes form the “crust” and are topped with crispy bacon, roasted brussels sprouts, caramelized onions, and baked with eggs.  Nutritional yeast adds the right amount of “cheesy” flavor in this Whole30 friendly breakfast recipe.

paleo sausage and brussels sprout breakfast casserole in a glass dish

Guys, I completely spoiled myself with this recipe. Not because of the bacon and caramelized onions (or at least, not entirely) and not because of the roasted sweet potatoes and Brussels sprouts (god I love them!)

But really, I spoiled myself mostly because I woke up for 3 days straight and DID NOT HAVE TO COOK BREAKFAST.

Scrambled eggs being poured over a dish of bacon, onions, and brussels sprouts

Let me tell ya, it was a glorious 3 days.  Well, actually it wasn’t totally glorious because it happened to coincide with the annoying upper respiratory infection that arrived in time for my birthday.

Don’t even ask why I made 2 breakfast casseroles when I was sick and it was a challenge to just stand upright.  The short answer is that I don’t take sick days, the honest answer is that I can’t resist an opportunity to challenge torture myself.

I definitely do not recommend you do the same!   Wait until you’re good and healthy, then make 3 of these babies (or however many fit in your fridge/freezer) and go on a breakfast strike for a solid week.

So let’s get right into the details here!  When I was planning this Paleo breakfast casserole, there were a few things I NEEDED to include.

a slice of breakfast casserole being taken out of a casserole dish with a serving tool

Ingredients Needed for Paleo Breakfast Casserole

  • Nitrate free bacon (Sugar free for Whole30)
  • Sweet potatoes (peeled & sliced into thin rounds)
  • Brussels sprouts (cut in quarters or chopped)
  • Melted cooking fat
  • Onion (sliced thin)
  • Eggs
  • Coconut milk
  • Nutritional yeast
  • Garlic powder
  • Sea salt & black pepper

Caramelized onions and bacon, to start – there are simply no other ingredients that provide the flavor you get from that combo!  I used my favorite sugar free bacon, discovered during my first Whole30, way back when, from U.S. Wellness Meats and my family swears it’s the best bacon they’ve had, Paleo or not.  That’s big stuff around here!

Second, I wanted sweet potatoes.  Because let’s face it – I need some carbs in my breakfast and I wanted this casserole to be all inclusive – no frying or roasting on the side allowed, period.

breakfast casserole on a plate of spinach with grape tomatoes on the side

What Can I Substitute for Brussels Sprouts?

When I was dreaming up this casserole, I knew I wanted to add some roasted GREEN veggies!  So, it was down to either Brussels sprouts or broccoli.  I decided on Brussels sprouts since I’m digging them lately, but in truth, you can sub your favorite veggie/veggies here and it will be delicious.  If you like, try including mushrooms, peppers, really anything roast-able. 🙂

I also have a Mexican Breakfast Casserole that is Paleo and Whole30 if you want to spice things up a bit!

Why Should I Use Nutritional Yeast?

I wanted a little bit of a kicker in the form of CHEESY flavor.  Ever since trying out Amanda’s dairy free cheese sauce, I’ve been experimenting with adding nutritional yeast to a few of my favorites recipes. Nutritional yeast is a great way to get that cheesy flavor without adding unwanted dairy to your cooking.

While it has a subtle flavor, it definitely adds something to the egg mixture in this casserole and is a fun ingredients to experiment with if you typically avoid dairy or are doing the Whole30.

a forkful and a slice of bacon and brussels sprout breakfast casserole

How to Assemble Paleo Breakfast Casserole

First, grease a casserole dish with coconut oil and line a baking sheet with parchment. Cut your bacon into one-inch pieces and cook them in a skillet until crisp. Drain the bacon and set aside but reserve the bacon fat for later.

Toss the sweet potato rounds in your cooking fat of choice and arrange them overlapping in the bottom of the casserole dish. Arrange the Brussels sprouts in a single layer on your prepared baking sheet. Place the sweet potatoes and Brussels sprouts in a 425 degree oven to roast. The sweet potatoes will take about 30 minutes and the Brussels sprouts will take 20 minutes.

Caramelize the onions in the reserved bacon fat over low-medium heat for about 25 minutes.

Lower your oven heat to 400 degrees. Over the sweet potatoes in the baking dish, layer the Brussels sprouts, caramelized onions, and bacon. Whisk the eggs, coconut milk, nutritional yeast, and spices in a separate bowl and pour the mixture over the veggies and bacon. Bake for 25 minutes until set and enjoy!

Ready to get started?  We’re about to enter complete breakfast casserole bliss.   Let’s go!

Paleo Breakfast Casserole {Whole30}

breakfast casserole in a dish with two slices of casserole on plates of spinach

Paleo Breakfast Casserole {Whole30}

This Paleo Breakfast Casserole is loaded with so many goodies and is so easy to make! Roasted sweet potatoes form the "crust" and are topped with crispy bacon, roasted brussels sprouts, caramelized onions, and baked with eggs. Whole30 friendly!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast/brunch
Cuisine: Paleo &amp, Whole30
Keyword: bacon, breakfast, brussels sprouts, caramelized onion, casserole, egg casserole, eggs
Servings: 10 servings
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Leave a review
4.63 from 158 votes

Ingredients

  • 12 slices nitrate free bacon sugar free for Whole30
  • 2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4"
  • 1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes
  • 3 cups Brussels sprouts tops removed and either quartered or chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting
  • 1 large onion or 2 small sliced thin
  • 12 eggs
  • 1/3 cup full fat coconut milk
  • 1/2 tsp salt plus to suit your taste
  • 1/4 cup nutritional yeast this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet
  • 1/2 tsp garlic powder
  • Black pepper to taste

Instructions

  1. Preheat your oven to 425 F and grease a 9x13" casserole 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 with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.*

  3. Next, roast the sweet potatoes and brussels sprouts. Toss the sweet potato rounds with cooking fat of choice and sea salt to taste (I add a generous pinch) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.

  4. Arrange the brussels sprouts on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and 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*

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

  7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
  8. Lower your oven heat to 400 F, then assemble the casserole. 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 stored, covered, in the refrigerator for up to 5 days*** Enjoy!

Recipe Notes

*If you want to use a different cooking fat to caramelize the onions, coconut oil or ghee are your best bets!
**Melted coconut oil, ghee, or light-flavored olive oil will work well here
***If you wish to freeze this casserole to make ahead of time, cover tightly and freeze before the final baking step.

Nutrition

Calories: 254kcal
Carbohydrates: 10g
Protein: 12g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 213mg
Sodium: 272mg
Potassium: 370mg
Fiber: 2g
Sugar: 2g
Vitamin A: 4185IU
Vitamin C: 23.8mg
Calcium: 54mg
Iron: 1.9mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Paleo Breakfast Casserole 

 

Breakfast, brunch, or make ahead! #Paleo and #whole30 #breakfast casserole loaded with all your favorites

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Want more Whole30 and Paleo breakfast recipes?  Try one of these!

Roasted Butternut Bacon and Apple Hash

Chorizo Sweet Potato Frittata with Caramelized Onions

Plantain Apple and Bacon Hash

Sausage Pizza Egg Muffins

Whole30 Breakfast Recipes on the Web:

Buffalo Chicken Breakfast Casserole

Breakfast Baked Sweet Potatoes with Almond Butter, Banana and Chia

Tell Me!

How important are make-ahead breakfasts?

What are your favorite veggies to have with eggs?

Michele

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

You Might Also Like...

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  • Italian Breakfast Casserole {Paleo, Whole30}
  • Spinach Artichoke Breakfast Casserole {Paleo, Whole30}
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Karen says

    November 6, 2016 at 2:24 pm

    ohmygoodness. This looks AMAZING. I will be making a few of these next weekend. YUMMY!!

    Reply
    • Karen says

      November 16, 2016 at 3:00 pm

      I made this today. It is incredibly tasty! Thank you!

      Reply
      • Michele says

        November 16, 2016 at 8:58 pm

        Awesome!

        Reply
        • Alex says

          March 31, 2017 at 9:13 am

          What is the approximate calories for each serving?

          Reply
          • Tania Nassar says

            May 12, 2017 at 2:55 pm

            Yes I would like to know the nutritional information for this!!!

          • Lea says

            September 16, 2017 at 11:50 am

            5 stars
            Courtesy of Spark people macros approximate based on skin on sweet potato and 10 slices of thick cut bacon, all else is according to the recipe.

            Nutrition Facts
            8 Servings
            Amount Per Serving
            Calories 363.6
            Total Fat 17.7 g
            Saturated Fat 3.2 g
            Polyunsaturated Fat 1.6 g
            Monounsaturated Fat 5.2 g
            Cholesterol 10.9 mg
            Sodium 409.7 mg
            Potassium 116.4 mg
            Total Carbohydrate 32.0 g
            Dietary Fiber 7.1 g
            Sugars 10.2 g
            Protein 20.2 g
            Vitamin A 297.4 %
            Vitamin B-12 27.1 %
            Vitamin B-6 93.3 %
            Vitamin C 24.8 %
            Vitamin D 1.0 %
            Vitamin E 0.0 %
            Calcium 4.8 %
            Copper 1.3 %
            Folate 0.0 %
            Iron 3.6 %
            Magnesium 1.0 %
            Manganese 1.0 %
            Niacin 61.7 %
            Pantothenic Acid 1.7 %
            Phosphorus 3.3 %
            Riboflavin 120.0 %
            Selenium 6.7 %
            Thiamin 136.7 %
            Zinc 4.2 %
            *Percent Daily Values are based on a 2,000 calorie diet.

        • Trish says

          April 29, 2017 at 6:31 pm

          5 stars
          Omg Michelle! This recipe is amazing. I never comment on blogs but I have to for this one. I just made it with the intention to put it away for tomorrow and the remainder of next week cornmeal prep but I had to have a piece it looks and smells so good! Tastes amazing too. Thanks!

          Reply
          • Michele says

            April 29, 2017 at 8:45 pm

            This is definitely a favorite! Thrilled you liked it!

        • Kathleen says

          December 31, 2017 at 1:37 pm

          5 stars
          This is so delicious! I added red peppers and spinach the last 5 minutes of carmelizing the onions and they tasted great. This is converting friends and family members to paleo. They all thought paleo was just boring food before.

          Reply
          • Michele says

            January 2, 2018 at 2:02 pm

            Sounds so good! Glad you enjoyed!

      • Barbara says

        February 24, 2018 at 1:27 pm

        How would this be without bacon for vegetarians?

        Reply
    • theresa kratschmer says

      January 2, 2017 at 7:04 pm

      So I made this today and to be honest while I was making it, I was thinking this will be the first and last time because it’s just too much work when you have a full time job. However, after one taste, I knew I was going to be making it again and again. I just have to figure out a strategy for making it quicker. One thing I”ll do is cut up vegetables for 2 complete recipes. Or maybe just make 2 and freeze one. But it is really delicious!

      Reply
      • Michele says

        January 2, 2017 at 8:02 pm

        LOL because I totally agree 🙂 It’s definitely time consuming to make if you do all the steps at once – for recipes like this I will chop everything ahead of time and then make it on a Sunday while I’m home doing other things. If you can swing making 3 at once and freezing two that would be awesome!

        Reply
        • Alison says

          October 5, 2017 at 9:03 pm

          5 stars
          Hi Michele,
          I made three! Cooked one and froze two. how much longer should the frozen one be cooked?

          Reply
          • Michele says

            October 8, 2017 at 11:34 am

            Hi! Not sure…I’d say watch it until everything is set 🙂 Hope you enjoy!

  2. Amanda @ .running with spoons. says

    November 6, 2016 at 4:40 pm

    I actually very rarely make breakfast in advance since I have oats most mornings, but if I had a family? Omg a huge dish like this would be a blessing. And isn’t nutritional yeast the best?! You’re right about it adding a certain “something”

    Reply
  3. Mel _OutRunCf says

    November 6, 2016 at 5:30 pm

    Made-ahead breakfasts are a life saver for the working running mom that I am! I love mushrooms onions and cauliflower with my eggs. Sweet potatoes are also a must when I run before work. This casserole looks delicious! I will try it for sure.

    Reply
  4. Ellen @ My Uncommon Everyday says

    November 6, 2016 at 10:06 pm

    When I clear out my fridge a little, I need to make this! With sooo much good stuff, I’m pretty sure I’d eat it at least two meals a day.

    Reply
  5. Kelli says

    November 14, 2016 at 11:54 am

    Has anyone calculated the calories in this dish ? It looks delicious!

    Reply
  6. Danette says

    November 20, 2016 at 12:32 pm

    Do you recommend freezing this with the egg added or without? I was thinking about freezing just the veggies and bacon, then adding the egg the day I cook it.

    Reply
    • Michele says

      November 20, 2016 at 4:40 pm

      I think that makes more sense so you’re not dealing with anything raw. So, make the veggies and bacon and then whisk together the egg mixture the day of. Hope you like it!

      Reply
  7. jennifer mcmurray says

    December 25, 2016 at 9:10 pm

    5 stars
    I made this for Christmas breakfast. It was delicious! Even the people who are not following Whole 30 loved it. I cooked all the veggies the day before, then assembled it in the morning, and popped it in the oven. It turned out perfectly baked, very filling, and yummy. Next time I will bake with fewer onions and more bacon, just because we love bacon.

    Reply
    • Michele says

      December 26, 2016 at 9:19 am

      That’s incredible! Thanks for letting me know – I love getting comments like this!

      Reply
    • theresa kratschmer says

      January 2, 2017 at 7:58 pm

      And I thought I”d put in more onions. I love carmalized onions in my food!

      Reply
  8. Jessica says

    January 3, 2017 at 12:13 pm

    5 stars
    It is very rare that I don’t have to adjust spices in recipes to my liking but this was amazing! Definitely time consuming but totally worth it. Cooking the onions in the bacon fat was such a nice touch. Can’t wait to make this again!

    Reply
    • Michele says

      January 3, 2017 at 2:21 pm

      Oh I am the same with spices! So happy you liked this! I also wish it took less time to make but then again, at least it makes a lot 🙂

      Reply
  9. Nicole Larsen says

    January 5, 2017 at 3:03 pm

    I did the prep work last night and then added the egg mixture and baked this morning. It is beautiful and yummy. My 11-year-old son even ate it for breakfast. That is something I consider a hit! Thanks for the recipe!

    Reply
    • Michele says

      January 5, 2017 at 8:30 pm

      Definitely a hit if an 11 year old is on board! Go you for getting it all ready the night before!

      Reply
      • Renee says

        March 5, 2017 at 1:22 pm

        How long will this keep? 3Days?

        Reply
        • Michele says

          March 5, 2017 at 8:48 pm

          it should keep 5 days in the fridge 🙂

          Reply
  10. Lauren Schmidt says

    January 14, 2017 at 10:53 am

    This casserole is amazing!! Usually I am someone who changes recipes to what I think would be great, but this recipe looked so satisfying that I didn’t change anything and it was sooo perfect and delicious! My husband immediately asked for it to be brought into our meal rotation and my toddler licked his plate clean 🙂 Bravo on the delicious recipe!

    Reply
    • Michele says

      January 14, 2017 at 10:58 am

      So happy to hear you guys loved it! Especially because it DOES take some work, it’s always nice to have the payoff in the end!

      Reply
  11. Kim W. says

    January 14, 2017 at 4:58 pm

    I do whole30 and just made this for my week… love it! I added green bell peppers with the onions and broccoli to my shredded Brussels sprouts. This is a just the change up I needed from my normal veggie frittata. Thank you!

    Reply
    • Lyn McGuff says

      September 29, 2017 at 3:16 pm

      Can you substitute egg whites?

      Reply
      • Michele says

        September 29, 2017 at 6:57 pm

        Yes I’m sure you can, not exactly sure of the measurement though 🙂

        Reply
  12. Beth R says

    January 16, 2017 at 9:56 am

    5 stars
    Made this last night for my week of breakfast! I am doing a Whole30 this month and meal prep has been essential for me. I used butternut squash, because i had some cubed and needed to be used. I am enjoying this delicious breakfast right now! This is so good. Thank you for an awesome recipe. Can’t wait to try new flavors!

    Reply
    • Michele says

      January 16, 2017 at 9:40 pm

      I’m so happy you liked it! I bet the butternut squash turned out great too 🙂

      Reply
  13. Coryn says

    January 17, 2017 at 11:28 pm

    5 stars
    Wow! This was delicious! I am about 10 days into my Whole30 and this helped pull my out of my egg coma. Love this breakfast! I haven’t made the leap into ordering the US Wellness bacon and honestly probably won’t, so I’ve been crisping prosciutto in the oven as substitute; worked perfectly! I’ve also never used nutritional yeast- learning all sorts of things!

    Thank you for the recipe.

    Reply
  14. Kelly says

    January 25, 2017 at 1:31 pm

    This looks awesome! Definitely plan to attempt it this week. Do you have a brand of nutritional yeast you recommend? And do you buy it flaked or in powdered form? Thanks!

    Reply
    • Michele says

      January 25, 2017 at 3:18 pm

      I typically use the Bob’s Red Mill flaked kind but I think any would be fine 🙂

      Reply
  15. Jamie D says

    January 25, 2017 at 10:26 pm

    5 stars
    i have been eating paleo for over 4 years and have made numerous breakfast casseroles and egg dishes that have been great, but this one is by far my FAVOURITE!!! I left out the nutritional yeast as I had none, but I need to hunt some down now! Thank you for sharing your recipes with us, you have been added to my favourite paleo peeps and I’m giddy to try many more of yours!

    Reply
    • Michele says

      January 26, 2017 at 11:22 am

      So thrilled you like it! Woohoo!

      Reply
    • Stephanie says

      February 28, 2017 at 8:34 am

      I never post about recipes but this is my favorite also… it was so good! I used Japanese sweet potatoes and they reminded me of a quiche. Yum!!

      Reply
      • Michele says

        February 28, 2017 at 3:49 pm

        Japanese sweet potatoes are my favorite and they make awesome crusts for quiches! I have a quiche recipe with spinach mushrooms and onions that’s similar to this, you’d love it 🙂

        Reply
  16. Kate says

    February 14, 2017 at 10:54 am

    5 stars
    This is so delicious!! Great way to shake up normal breakfast frittatas. It is a bit time consuming (why must brussel sprouts take so long to chop?!) but definitely worth the work. Thank you for this recipe!

    Reply
    • Michele says

      February 14, 2017 at 9:33 pm

      Ah yes brussels sprouts! I love them but sometimes I’m just too lazy…that said I’m so glad you went for it and liked the recipe!

      Reply
  17. Mommy2369 says

    February 15, 2017 at 5:31 pm

    Is Nutritional yeast compliant on Whole30?

    Reply
    • Michele says

      February 15, 2017 at 5:40 pm

      Yup it is! Here’s a great resource: http://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/

      Reply
      • Mommy2369 says

        February 15, 2017 at 8:06 pm

        Thank you! I missed that on my list! Now I just need to find the stuff? I think we should have a Whole30 store in every city! Finding things is the most time consuming thing?

        Reply
        • Michele says

          February 15, 2017 at 9:09 pm

          Two stores near me carry the bob’s red mill and Bragg brands (the “healthy section, lol), otherwise Amazon is a good option: http://amzn.to/2krAmYh

          Reply
  18. Mary says

    February 17, 2017 at 12:50 pm

    5 stars
    This recipe is absolutely amazing! As everyone else has already commented, I rarely love a recipe just as is. This one is perfect though and something I will be making regularly! A fantastic find!

    Reply
    • Michele says

      February 18, 2017 at 11:04 am

      I’m so thrilled you liked it! I too am one of those people who always needs to change something, lol, so I totally appreciate that you thought it was perfect!

      Reply
  19. Amanda says

    February 24, 2017 at 11:41 am

    This is nothing short of AMAZING!! I had to make a few changes but it still came out beautifully! I used zucchini, mushrooms and spinach instead of Brussels. I didn’t have nutritional yeast so I used coconut cream to replace that and the coconut milk. And can I just say ALL of your recipes that I’ve tried are really good! Dinner will be another! Thank you so much!

    Reply
    • Michele says

      February 24, 2017 at 9:30 pm

      That’s great! Your version sounds delicious 🙂

      Reply
  20. Susan says

    April 1, 2017 at 6:00 pm

    5 stars
    Hi! Made this casserole and served at our district Spring garden club meeting. Everyone loved the flavors. This recipe us a keeper! . Thank you!

    Reply
  21. Mary says

    April 9, 2017 at 6:57 pm

    I want to make this recipe, but was wondering if U can leave our the bacon. I have all the other ingredients. Thanks.

    Reply
    • Suzanne says

      April 19, 2017 at 2:52 pm

      I’m sure you can and even add other ingredients 🙂

      Reply
      • RitaB says

        February 4, 2021 at 2:36 pm

        Would this freeze well if I cut it into serving size portions after its baked? Rather than keeping it refrigerated (up to five days) and having to eat it multiple times.
        I haven’t made this yet but planning on it today!

        Reply
  22. Suzanne says

    April 19, 2017 at 2:51 pm

    Hi! How long and at what temp would you use to reheat the whole dish? ?T

    Reply
    • Michele says

      April 19, 2017 at 3:23 pm

      I would say cover it with aluminum foil and reheat at 400 degrees until heated through, not certain how long.

      Reply
    • Karen says

      August 22, 2018 at 1:53 pm

      5 stars
      Could you just roast the bacon, brussell sprouts, onions and sweet potatotes together?

      Reply
  23. Julie says

    April 29, 2017 at 12:39 am

    Can you assemble this the night before and then cook in the morning? Or do things get soggy?

    Reply
    • Michele says

      May 4, 2017 at 11:44 am

      I haven’t tried it but I think it would work out just fine, let me know if you try it out!

      Reply
  24. Tania Nassar says

    May 12, 2017 at 2:56 pm

    Hi there,

    Can you tell us the nutritional information for this dish? Thank you!

    Reply
  25. KB says

    May 14, 2017 at 9:46 pm

    4 stars
    First things first. The results are delicious. But . . . It takes far longer to prep and cook than advertised. Give yourself at least 30 minutes to prep. Furthermore, 25 minute cook time left me with a runny middle. Had to put it back in for about 20 minutes upon arriving at brunch. Start to finish including the bake off to finish was nearly 2 hours. Short on time? I microwaved my sweet potatoes and spread them like a pie crust. So if you don’t take that shortcut add the time to prep the sweet potatoes and cook them–probably another 25 minutes.

    Reply
  26. Laurie says

    August 4, 2017 at 2:51 pm

    This Breakfast Casserole is fantastic! I’m doing 7 day meal prep along with Whole30. One challenge is finding recipes for days 5-7 that will keep in the freezer. This one will work great.

    I had to scurry the portions into the meal prep containers and whisk them away because I could have easily stood in the kitchen with a fork and went to town! 🙂 I had previously tried a frittata recipe (from a different site) that I didn’t care for because it was so dense and flavorless. The addition of coconut milk to the eggs keeps them fluffy and the flavor compliments the sweet potato.

    I’m doing the prep and Whole30 with a friend who doesn’t care for brussel sprouts, so I replaced them with 3 cups of zucchini. I lightly sautéed cubed zucchini after the onions and it turned out great. Next time I’ll do brussel sprouts because I love them.

    This one is a keeper. Thanks so much!

    Reply
    • Michele says

      August 7, 2017 at 1:51 pm

      So happy you like it! Great to sub in different veggies to make it personalized 🙂

      Reply
  27. Alex says

    September 2, 2017 at 12:49 pm

    5 stars
    This is literally the most delicious recipe I’ve ever made!!! This will a new obsession and will be a go-to from now on. Thank you for sharing this recipe with the world!

    Reply
  28. Laura says

    September 21, 2017 at 8:39 pm

    5 stars
    I made this casserole for a Sunday class brunch. It smelled delicious and was totally gone by the time I got to the table!! I sauteed spinach (4 cups baby) instead of brussel sprouts and added chopped red bell pepper. It looked fabulous, festive and had many requests for the recipe. Thanks for making my paleo quest yummy and healthy.

    Reply
    • Michele says

      September 22, 2017 at 12:37 pm

      That sounds so good! Love that you customized it to make it your own – this is one of those recipes you can make with so many different ingredients and it always seems to work out 🙂

      Reply
  29. Cathy Osborn says

    October 9, 2017 at 1:04 pm

    5 stars
    Oh my gosh…. this is so delicious! Such a great combination of fall flavors. I love Brussels sprouts and sweet potatoes. Never would have thought to add them to a breakfast casserole! I just started meal prepping. This recipe is great for that – fairly simple to put together, makes a weeks worth of breakfasts, and it warms up well. Thank you for sharing it!

    Reply
  30. Heidi says

    October 24, 2017 at 11:32 am

    Have you ever made this without onions? I can’t eat onions, so wondering if it still has depth of flavor?

    Reply
  31. Angela W Broyles says

    November 6, 2017 at 7:21 am

    5 stars
    Wow this is so, so good! Customized the ingredients a little more to my liking. Used red potatoes, sliced and cooked in microwave. Roasted the brussels on the stove, added some kale and spinach. Added some cheese and no-salt seasoning to the eggs. Loved it!!

    Reply
    • Michele says

      November 6, 2017 at 1:42 pm

      That’s great! Sounds delicious 🙂

      Reply
  32. Rachel says

    December 10, 2017 at 1:28 pm

    5 stars
    Hi Michele!
    This recipe sounds amazing and I will definitely try it, since I love all the ingredients included. Was wondering though, have you ever tried making this in a slow cooker? Thanks!

    Reply
    • Michele says

      December 10, 2017 at 1:38 pm

      Nope I haven’t tried and I’m not sure about the time due to the eggs and not wanting to overcook, but I would think it’s possible as long as you get the timing right!

      Reply
  33. Tricia C says

    December 16, 2017 at 10:53 am

    This looks so good but my husband despises sweet potatoes. Is there another option that tastes just as good? ?

    Reply
    • Michele says

      December 16, 2017 at 11:38 am

      You can probably use regular white potatoes with good results, haven’t tried it this way but it’s worth a shot. Also, you might want to look into Japanese sweet potatoes which are starchier and sort of a cross between sweet and white potatoes (and my absolute favorite!) They’re purple inside and white/yellowish inside.

      Reply
  34. @jynxlurline says

    January 8, 2018 at 5:26 pm

    5 stars
    This casserole is so, so yummy!!!!! I made it for the first time yesterday after seeing it on @wholefoodfor7 feed. I have it pegged for my breakfasts all week and I’m already looking forward to making another batch this weekend. Can’t wait to try many more recipes on your awesome website. Thank you!!

    Reply
  35. Cassandra Harvey Henderson says

    February 6, 2018 at 12:59 pm

    5 stars
    This recipe is 100 percent a breakfast win for me! I can eat eggs ’til the ends of the earth – fortunately for a Whole30 participant. However, when I’m not on W30, those eggs come with some pretty unhealthy drivethru runs because I don’t have time to make something every morning; I’m not a fan of hard boiled eggs that have sat in fridge for a week, and for some reason every frittata recipe I ever tried make the eggs taste weird. I’ve done breakfast muffins, too, and I don’t like the flavor of the eggs. I’ve been desperately searching for a healthy breakfast meal for years. I’ve finally found it here! Not only was this an easy time-saver cuz I could make a batch of twelve servings, freeze some, and have two weeks worth of breakfasts,
    but I’m also a fan of how easy the recipe is to customize. To be clear, it is perfectly delicious as is. Now that I’m done with my January W30, though, I’ve made it with spinach, crumbled spicy breakfast sausage, and a very thin layer of Swiss cheese. It is SO good! Thank you for helping to provide me with the type of breakfast that suits my lifestyle – incredibly flavorful and fast. A true breakfast win!

    Reply
    • Michele says

      February 8, 2018 at 2:54 pm

      I like your version! This is definitely one of those recipes that anyone can customize to their liking! Happy you really enjoyed it 🙂

      Reply
      • Kimberly Prough says

        February 27, 2018 at 9:22 pm

        5 stars
        Hi Michele,
        I’m sorry I didnt know where to reply in a new box, but I was wondering if it’s possible to keep this in the refrigerator instead of the freezer, overnight before the final baking process. I would like to make this the night before a breakfast brunch at my office, but would rather not freeze it. Please let me know.

        thank you so much!
        Kim

        Reply
        • Michele says

          March 4, 2018 at 5:19 pm

          I do that that would work out just fine as long as it doesn’t sit too long unbaked (overnight is okay)

          Reply
  36. Amy Heflin says

    March 6, 2018 at 12:41 pm

    I can not stand coconut. So my question to you is, does it taste like coconut at all? I usually use almond milk.

    Reply
    • Michele says

      March 6, 2018 at 2:53 pm

      Nope, no coconut flavor here at all!

      Reply
      • Jen says

        April 9, 2018 at 9:18 pm

        I see the one post that provides Macros and am concerned it lists so many carbs. Was that an accurate macro count for this recipe?

        Reply
        • Michele says

          April 9, 2018 at 9:59 pm

          Hi! I just updated the nutrition for this – you can find all the stats right under the recipe. it’s an old recipe and I forgot to convert it! I based it on 10 servings and the carb count seems accurate to me, hope this helps.

          Reply
  37. Taylor says

    April 30, 2018 at 9:44 am

    5 stars
    Amazing! Made this today with a few alterations. Regular potato instead of sweet potato, mushrooms instead of brussel sprouts (sautéed after the onions) and added rosemary – so good!!!

    Reply
    • Michele says

      April 30, 2018 at 11:02 am

      Yum! How did the regular potato work out as a crust? I’ve been meaning to try it!

      Reply
  38. Hayley says

    May 2, 2018 at 11:26 am

    5 stars
    I didn’t want to commit to 12 eggs, so I hailed the recipe. Kicking myself now! It’s delicious, and I will be making it again. I skipped caramelizing the onions opting to roast them with the other veggies and omitted the bacon since I’m on the vegetarian Whole30 plan. Thank you!!

    Reply
  39. Shari Weston says

    June 19, 2018 at 4:06 pm

    Can I use something instead of the coconut milk or just eave it out completely. I do not like the way it tastes

    Reply
    • Michele says

      June 20, 2018 at 9:44 pm

      You can use another non-dairy milk or possibly just leave it out – it shouldn’t affect the final outcome much!

      Reply
  40. Jen says

    August 4, 2018 at 10:59 am

    5 stars
    This is absolutely delicious!! I don’t always love egg casseroles because I don’t like if it’s too eggy. This is perfect! I used 1/2 cup nutritional yeast instead of 1/4 cup because we LOVE nutritional yeast and I didn’t salt any extra because I cooked in the bacon fat. This could be a meal for anytime of the day, not just breakfast!! It’s a little prep work, but worth every second. I buy already shredded Brussels and that’s a huge time saver. I almost never leave reviews on recipes, but this needed another praise for sure!!

    Reply
  41. Kristin says

    October 14, 2018 at 5:22 pm

    5 stars
    Made this today. It took some effort
    But was worth it all! This was so delicious and will feed us for days. Thanks for another amazing recipe. I have so many of yours in my weekly rotation.

    Reply
  42. Andrea Stockton says

    November 22, 2018 at 10:10 am

    5 stars
    Loved it!!!!!!!! Didn’t miss the cheese, and didn’t even have the nutritional yeast.

    Reply
  43. Kris says

    January 2, 2019 at 8:35 pm

    5 stars
    I’m making this for the second time for my family because it was such a hit. Thank you so much for this recipe!

    Reply
  44. Kirsten Burk says

    January 9, 2019 at 10:04 pm

    4 stars
    This casserole was delicious, but there’s absolutely no way to prepare this in 15 minutes! It took me over two hours total to cook.

    Reply
  45. Jenny says

    January 13, 2019 at 2:41 pm

    This is absolutely the most amazing casserole I’ve ever made!!!

    Reply
  46. Erin says

    January 14, 2019 at 9:22 pm

    Can you freeze leftovers?

    Reply
  47. Lynn says

    January 19, 2019 at 10:54 am

    5 stars
    This is a perfect eat and go meal. Very filling and tasty. Freezes well also. It’s a staple in the house.

    Reply
  48. dana says

    January 24, 2019 at 2:11 pm

    is there a sub for the coconut milk? I don’t enjoy the taste of coconut

    Reply
  49. BB says

    January 29, 2019 at 9:53 pm

    I make this recipe all the time! It’s so good!!!! I usually use 16 eggs though.

    Reply
  50. Christina says

    February 25, 2019 at 11:02 am

    Can I refrigerate it over night and cook it in the morning?

    Reply
  51. Warner says

    April 9, 2019 at 10:55 am

    5 stars
    This casserole is what breakfast dreams are made of!! I will say, the total cook time was pretty accurate – this was one of the most time-intensive breakfasts I’ve meal prepped – but wow was it worth it! I used 93% lean ground turkey instead of bacon and added mushrooms and bell peppers for more veggies. It feels so good in the morning to know I can just cut a slice and be good to go with whole, nutrient-dense foods that will keep me satisfied until lunch. I’ve been taking mine to eat at work and my coworkers keep complaining how hungry it’s making them because it smells so good 🙂

    Reply
  52. Kaelyn says

    April 9, 2019 at 1:42 pm

    This recipe was really yummy! Next time I’m going to try and add sausage 🙂

    Reply
  53. presse plieuse CNC says

    May 6, 2019 at 8:56 pm

    There is obviously a lot to realize about this. I suppose you made various nice points in features also.

    Reply
  54. Julie says

    May 8, 2019 at 11:55 am

    5 stars
    This recipe is delicious! My husband and I loved it for dinner and I made it for my book club yesterday morning and they all loved it too. It’s very forgiving, measurements don’t have to be exact. I didn’t have coconut milk and used almond milk. You can adjust them to your liking. What a terrific way to get more veggies in your morning!!

    Reply
  55. Lizzi says

    June 8, 2019 at 10:48 am

    This was extremely good

    Reply
  56. Kim says

    July 14, 2019 at 12:45 pm

    5 stars
    This is amazing. I just took mine out of the oven and had to have a slice before I packed up for my weekly breakfast. Where has nutritional yeast been all my life? So delicious! The only thing I did different was add asparagus instead of Brussels sprouts because mine didn’t make it back home with me from the store. :(. I also added red & yellow bell peppers and mushrooms. This is a hearty breakfast with a ton of flavor!

    Reply
  57. Mel Smith says

    July 29, 2019 at 5:26 pm

    5 stars
    Thank you so much for this recipe! It has saved my life on more than one round of Whole 30. I use green peppers instead of Brussels sprouts, but other than that I follow the instructions exactly. I’m making it now for dinner and I’m looking forward to having leftovers for breakfast for the rest of the week! A+++

    Reply
  58. Lexy says

    October 7, 2019 at 11:29 am

    5 stars
    I was getting sick of eggs for breakfast, so I tried this thinking I wouldn’t even be that into it, but I was wrong! My husband and I are eating it for work-week breakfast for the the 3rd week in a row. We’ve tried it with asparagus, broccoli and brussels, but found no need to edit anything else about the recipe. Loving it all week long!

    Reply
  59. Natalie says

    October 23, 2019 at 8:22 pm

    5 stars
    This is has become a regular in our meal rotation. We make it almost exactly as written but i will admit to rushing my onions a but and adding a few dashes of Louisiana hot sauce to the mix. Thanks!!

    Reply
  60. Maria Robinson says

    December 7, 2019 at 5:59 am

    I modified this a bit….used sweet potatoes, Loads of caramelized onions, smoked salmon, nutritional yeast and eggs of course! It was a winner! Thanx for all your fabulous recipes…..i made ur garlicky her biscuits for Thanxgiving and OMGOSH!!!!! So delish! Yummy like Red lobster biscuits yummy- i cannot wait to make a pizza crust w that recipe!!! Next up to try is your poptart recipe!! Thank u so much from the bottom of my heart…..and my families stomachs!! Xoxox

    Reply
  61. Kasey says

    December 21, 2019 at 11:54 am

    Can you make thus the night before for Christmas?

    Reply
  62. mom2one says

    December 22, 2019 at 9:47 pm

    Could this be made with leftover roasted brussel sprouts and baked ham? This is what we will have for Christmas Eve and thought using up the leftovers for to make this casserole for Christmas brunch might work! I would also have to sub the sweet potato for butternut since I have to be on a low oxalate diet and sweet potatoes are very high. *sigh* Thoughts?

    Reply
  63. Kelly Knox says

    January 14, 2020 at 2:18 pm

    This is exactly what I was looking for! I have chickens and they’re laying so much I had over 50 eggs in my fridge so I figured I’d make a breakfast casserole to use some up and after looking through so many recipes I chose this one and am glad I did! I did make some substitutions, cause it was what I had but do want to try this as written asap. I used ham instead of bacon, cause I had to use some up, white sweet potatoes and spinach instead if the Brussels sprouts. And it worked beautifully! Never had caramelized onions in an egg bake but now I don’t think I’ll ever have one without! I will also be trying your Mexican breakfast casserole next! This is one of my favorite and most referred to websites! Well done Michele!

    Reply
  64. Shannon says

    February 5, 2020 at 7:32 pm

    I am wanting to try this recipe for a brunch this weekend. If I make and freeze ahead of time does the baking step change? Meaning how much time should I add? Also does it turn out the same?

    Reply
    • Shannon says

      February 5, 2020 at 7:36 pm

      or would you suggest not freezing and letting it sit in freezer overnight?

      Reply
      • Shannon says

        February 5, 2020 at 7:37 pm

        I mean fridge…ha! sorry

        Reply
  65. Jill Banfield says

    February 11, 2020 at 7:32 pm

    This is the BEST yummy and different casserole. I have made it at least 5 times. Don’t hesitate to try this and enjoy!

    Reply
  66. Denise says

    February 15, 2020 at 1:27 pm

    5 stars
    Absolutely LOVE this recipe! Make it frequently! And it’s often gone before I’m ready for the pan to be empty…

    Reply
  67. Angie says

    March 19, 2020 at 6:42 pm

    5 stars
    This looks SO GOOD! Thank you! I’m trying this one tomorrow!

    Reply
  68. Julie Hansen says

    April 5, 2020 at 2:50 pm

    Made this dish for 3 of us on Day 3 of our Whole30 journey (during our Stay at home quarantine). It was amazing! The sweet potatoes gave it a bit of sweetness, yet the bacon offers that savory option. Adding the brussel sprouts was genius. Delicious! We’ll be making this again!

    Reply
  69. Katie Hawes says

    April 25, 2020 at 10:46 am

    5 stars
    I was skeptical, but this casserole was awesome! Two thumbs up from my hubby & I. I just wish it didn’t take so long to prepare, but I’ll definitely double my batch next time and freeze half for later!

    Reply
  70. iptv bayilik says

    May 16, 2020 at 3:25 pm

    5 stars
    Great recipes..Bookmarked! Thanks alot

    Reply
  71. iptv bayilik says

    May 19, 2020 at 3:27 am

    yummy! thanks for sharing!

    Reply
  72. Katie says

    July 8, 2020 at 10:18 pm

    5 stars
    Amazing! Second time making this casserole and it is a hit! Healthy comfort food

    Reply
  73. Putin says

    July 22, 2020 at 5:56 am

    “Little as three to five years, but will only work with those not infected with the herpes
    virus previously.”

    Reply
  74. Tabitha Holman says

    July 28, 2020 at 4:38 pm

    5 stars
    Takes some prep work, but so delicious. Will for sure make again!

    Reply
  75. Sara says

    July 30, 2020 at 8:30 pm

    So we are allergic to coconut and can’t use the milk called for in recipe. What would you suggest as a replacement?

    Reply
  76. Tasty says

    September 11, 2020 at 8:21 am

    This is a wonderful casserole my family loves very much. Often I cook a double portion, when there is more time and then I freeze the finished one, this is very convenient for later

    Reply
  77. KTaylor says

    October 18, 2020 at 2:45 pm

    Just made this for my Whole30 brunch on Sunday and leftovers for breakfasts this week. Easy and delicious! I didn’t have brussels sprouts on hand so used broccoli and mushrooms instead. I might cut back a bit on the nutritional yeast next time but this is definitely a great recipe!

    Reply
  78. iptv satin al says

    October 26, 2020 at 4:36 pm

    5 stars
    thanks! bookmarked already

    Reply
  79. Kaye says

    November 16, 2020 at 9:22 pm

    I’m 70 years old, I’ve been cooking all my life, and this is in the top five recipes I’ve ever made. I thought it would be too many steps and dirty too many pans, so I roasted the sweet potatoes in the pan for ten minutes, then layered the Brussels sprouts on top and roasted for an additional 20 minutes. I don’t like things that are overly eggy, so I used just five eggs (I made a half-batch) rather than six, and grated some white cheddar into the eggs before pouring them over the other ingredients. Amazing! This will be the star of my next brunch.

    Reply
  80. Gabby says

    December 21, 2020 at 5:28 pm

    4 stars
    If I freeze this do I thaw it out before placing it in oven? Do I adjust baking time

    Reply
  81. Maria says

    January 4, 2021 at 9:20 pm

    5 stars
    This was AMAZING! and super easy.

    Reply
  82. Cynthia Crise says

    January 16, 2021 at 12:58 pm

    5 stars
    This is one of the best breakfast casseroles out there!

    Reply
  83. Laura says

    January 20, 2021 at 6:19 pm

    This took me quite a while to make but oh my goodness it was worth it. YUM!!!

    Reply

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    Reply
  46. One Month of Whole30 Recipes - Around My Family Table says:
    January 5, 2018 at 8:02 am

    […] Turkey Breakfast Sausage Mini Crust-less Egg Quiches Breakfast Casserole Sausage & Hash Brown Egg Bake Sheet Pan Breakfast Bake Strawberries with Coconut Cashew Crumble […]

    Reply
  47. Here's A Week Of Healthyish Meals To Reset For 2018 - yowBuzz says:
    January 6, 2018 at 11:55 am

    […] Paleo Running Momma / Via paleorunningmomma.com […]

    Reply
  48. Top 30 Whole30 Casserole Recipes | Real Food with Dana says:
    January 9, 2018 at 8:45 am

    […] Sweet Potato & Kale | A Calculated Whisk Fluffy Crustless Quiche | Delicious Obsessions Whole30 Breakfast Casserole | Paleo Running Momma Plantain & Sausage Breakfast Casserole | Fed & […]

    Reply
  49. 2018 Whole30 - The Fourth Round is a Charm! (Week 1 Meal Plan) - Forts and Spoons says:
    January 11, 2018 at 11:32 pm

    […] Paleo Breakfast Casserole […]

    Reply
  50. 15 Whole30 Meals You Can Prep on Sunday | The Everygirl says:
    January 21, 2018 at 1:10 pm

    […] 2. Breakfast Casserole […]

    Reply
  51. Best Whole 30 Menu Plan - Paleo Gluten Free Eats says:
    January 30, 2018 at 12:07 pm

    […] BREAKFAST CASSEROLE […]

    Reply
  52. 10 Whole30 Holiday Recipes · Sweeter Still says:
    January 30, 2018 at 9:13 pm

    […] Paleo Running Momma […]

    Reply
  53. My Whole30 Journey says:
    February 8, 2018 at 1:23 pm

    […] Quiche […]

    Reply
  54. Breakfast Casserole - Switch CrossFit says:
    February 10, 2018 at 10:01 am

    […] This Breakfast Casserole is another great option for those of us that struggle with getting a nutritious breakfast in. For those of you that are participating in the I AM SWITCH challenge, this is perfect because it combines all of your required macros into one dish. Even better, it can be made ahead of time and packaged up for quite a few days of quick breakfasts to grab on your way out the door! Enjoy! […]

    Reply
  55. Whole30 Meal Plan Round 2: Week Three – Cave Cookery says:
    February 20, 2018 at 6:55 pm

    […] PRM’s Paleo Breakfast Casserole […]

    Reply
  56. Day 3 Food Entry – You've got to be kitten me… says:
    February 21, 2018 at 4:25 pm

    […] Paleo Breakfast Casserole […]

    Reply
  57. What I Eat in A Day on Whole30 Week 2 - Thriving On Paleo says:
    March 16, 2018 at 12:29 pm

    […] Paleo Breakfast Casserole from Paleo Running Momma Black […]

    Reply
  58. Sausage, Leek, and Spinach Quiche {Paleo, Whole30} | The Paleo Running Momma says:
    March 24, 2018 at 5:00 am

    […] Bacon Veggie Breakfast Casserole {Whole30} […]

    Reply
  59. Sausage, Leek, and Spinach Quiche Paleo, Whole30 – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    March 24, 2018 at 5:14 am

    […] Bacon Veggie Breakfast Casserole Whole30 […]

    Reply
  60. Meal Prep Beginnings – Cooking Splendor says:
    March 24, 2018 at 10:25 pm

    […] next casseroles took longer to make because it was much more complicated. The Paleo Breakfast Casserole is full of […]

    Reply
  61. Our Complete Whole30 Meal Plan | Luv in the Bubble says:
    March 26, 2018 at 2:27 pm

    […] Breakfast Casserole (made on Sunday, time intensive) Lunch: Salad with bacon, tomato, avocado, hard boiled egg and […]

    Reply
  62. Week 2 - 90 Day Whole30 Challenge - I'll Lose 55 lbs in 90 Days or Less says:
    April 3, 2018 at 12:35 pm

    […] We had an Easter breakfast potluck today. We made a delicious Whole30 casserole, which I probably ate about half of. It was incredible, healthy, and you can find the recipe here. […]

    Reply
  63. TGIF! – everydayandi says:
    April 13, 2018 at 1:28 pm

    […] breakfast: breakfast casserole (planning to portion the rest for breakfasts next […]

    Reply
  64. Movie and meal prep Saturday – everydayandi says:
    April 14, 2018 at 7:01 pm

    […] kitchen. Matt started chopping cucumbers and peppers, while I worked on Paleo Running Mama’s breakfast casserole. It looks amazing and I’m excited to try it […]

    Reply
  65. Paleo Meal Plan Menu (with Shopping List and Preparation Plan!) - Cheap and Healthy Meal Prep says:
    April 15, 2018 at 6:12 pm

    […] Paleo Breakfast Casserole  […]

    Reply
  66. Bacon, Caramelized Onion and Veggie Quiche {Paleo, GF, DF} | The Paleo Running Momma says:
    May 6, 2018 at 5:01 am

    […] Paleo Breakfast Casserole {Whole30} […]

    Reply
  67. Whole 30 Week 1 Details | Whole 30 | Style Your Senses says:
    May 18, 2018 at 1:17 pm

    […] Breakfast: Loaded Breakfast Casserole […]

    Reply
  68. The Ultimate Whole30 Grocery List | Whole 30 | Style Your Senses says:
    May 18, 2018 at 1:26 pm

    […] Breakfast: Loaded Breakfast Casserole […]

    Reply
  69. Whole 30 for the Whole Family (of 6)! - Silver Wolf Crossfit says:
    July 16, 2018 at 7:07 am

    […] Egg Bake (like this: Bake) Scrambled Eggs Zucchini Pasta & Meatballs Fried Zucchini Cakes* Pizza […]

    Reply
  70. Paleo Breakfast Casserole (Whole30) – Cucina de Yung says:
    August 7, 2018 at 8:27 am

    […] light-flavored olive oil will work well here INSTRUCTIONS  Get full recipe >> Paleo Breakfast Casserole (Whole30) @ paleorunningmomma.com Casserole, Paleo In […]

    Reply
  71. 21 Best Paleo + Whole30 Recipes for Meal Prep | says:
    August 20, 2018 at 5:01 am

    […] Paleo Breakfast Casserole via Paleo Running […]

    Reply
  72. Spinach Artichoke Breakfast Casserole {Paleo, Whole30} | says:
    September 16, 2018 at 5:01 am

    […] Paleo Breakfast Casserole […]

    Reply
  73. Fall Brunch Tablescape With Bed Bath & Beyond - One Swainky Couple says:
    October 1, 2018 at 6:46 am

    […] *Breakfast Casserole: While I didn’t picture this in the photos, I would definitely include a hearty breakfast casserole for my guests. Our all time favorite recipe is this one (so easy and can be prepped the night before, ready to bake for the party). For a healthier option, we also love this one. […]

    Reply
  74. Whole 30 week 2 menu | Myriah Cole, Health and Wellness Enthusiast says:
    June 27, 2020 at 1:03 pm

    […] actually made this Breakfast Casserole instead of the one I posted in my last blog. I had made this one before and knew it was good. For […]

    Reply
  75. Whole 30 week 1 menu and grocery list | Myriah Cole, Health and Wellness Enthusiast says:
    July 16, 2020 at 2:25 pm

    […] Breakfast- Breakfast casserole […]

    Reply
  76. Whole 30 week 2 menu and grocery list | Myriah Cole, Health and Wellness Enthusiast says:
    October 28, 2020 at 1:10 pm

    […] actually made this Breakfast Casserole instead of the one I posted in my last blog. I had made this one before and knew it was good. For […]

    Reply
  77. Paleo/whole30 Breakfast Egg Bake | Myriah Cole, Health and Wellness Enthusiast says:
    January 19, 2021 at 9:11 pm

    […] recipe was inspired by Paleo Running Momma! Check out her recipes. I make a lot of her […]

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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