This spinach artichoke breakfast casserole starts with an easy roasted sweet potato crust and is loaded with veggies, bacon, and flavor! Dairy-free, grain free, gluten free, paleo and Whole30 compliant. It’s perfect to make ahead of time for easy, satisfying breakfast all week.
Breakfast casserole have been a big thing at my house ever since I realized that it’s impossible to cook a hash for everyone, every morning. Oh man, do I love a good hash! But, a good breakfast casserole? Definitely the next best in line 🙂
In truth, I’m usually pretty stubborn and make my favorite sweet potato hash with kale and bacon most mornings. Can’t stop, won’t stop, and it’s been that way for years!
But I do love have breakfast casserole around for quick lunches and even afternoon snacks. Yes, this is what us paleo lovers snack on!
However, my kids are another story – they need something extremely quick before school, which usually means plain scrambled eggs with GF toast or cereal.
But, when I actually prep and make a Sunday breakfast casserole, they can actually heat it themselves which makes life SO much easier for all of us. Plus, it’s a whole lot tastier and packs a bigger nutritional punch than that toast/cereal!
Trust me – I know it’s a decent amount of work to prep and cook a breakfast casserole (though not difficult in the least), but it’s always (yes ALWAYS) worth it in the end!
This one is Whole30 compliant, super filling, and combines good carbs, fat, and protein. Plus, if you happen to be a die-hard spinach artichoke fan like I am, you’ll want to eat it for every meal. Which I definitely did for at least 2 days after making it!
Here’s the run down on how you put it all together. The sweet potatoes form the bottom layer (or crust) of the casserole. They’ll get roasted in the bottom of the dish while you make the filling.
The meat/veggie filling for this recipes is actually really simple – bacon, onions and garlic, spinach, artichoke. It only takes minutes to make on the stovetop since we’re working with quick-cooking ingredients!
Then, we whisk together a creamy, flavor-packed egg mixture made with whole eggs, coconut milk (you don’t taste it), seasonings, and nutritional yeast for added “cheesy” flavor.
Once the sweet potatoes are roasted, we’ll layer the bacon/veggies and then pour the egg mixture over the top. It bakes up relatively quickly and then you’re good to go!
The recipe makes a good 10 servings so it’s perfect to make ahead of time for weekday breakfasts – and hey, you can even double it (in 2 casserole dishes) if you have a huge family and need a ton.
It’s also great to serve for a brunch or really any gathering at all – this is one of those things that both paleo and non-paleo eaters will love, regardless!
I hope you’re in the mood for GREENS and a recipe you’ll want to make again and again! Now let’s get to the fun part – grab your aprons (BACON!) and let’s make this incredible paleo spinach artichoke breakfast casserole!
Spinach Artichoke Breakfast Casserole {Paleo, Whole30}
Spinach Artichoke Breakfast Casserole {Paleo, Whole30}
This spinach artichoke breakfast casserole has an easy sweet potato crust and is loaded with veggies, bacon, and flavor! It's dairy-free, grain free, gluten free, paleo and Whole30 compliant. It's perfect to make ahead of time for easy, satisfying breakfast all week.
Ingredients
- 8-10 slices nitrate free bacon sugar free for Whole30
- 2 medium sweet potatoes I used white sweet potatoes peeled and sliced into thin rounds approximately 1/4"
- 1 medium onion chopped
- 3-4 cloves garlic finely chopped
- Sea salt to taste, for veggies
- 10 oz fresh baby spinach chopped
- 14 oz can artichoke hearts drained and chopped (check label for Whole30 compliance)
- 12 large eggs pasture raised
- 1/2 cup coconut milk full fat, from a can
- 3 Tbsp nutritional yeast optional, for flavor (you can sub in 1/3 cup parmesan cheese if you include dairy in your diet)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder optional
Instructions
-
Preheat your oven to 400 F and grease a 9x13" casserole dish with coconut oil.
-
Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish, and along the sides if desired.
-
Place the casserole dish with the sweet potatoes in the preheated oven and roast until softened and beginning to turn light brown, 25-30 mins.
-
Meanwhile, heat a large skillet over med-hi heat and add the bacon slices and cook until crisp, frying in batches if necessary. Drain on paper towels.
-
Discard (or save for another use) all but 1 Tbsp of the rendered bacon fat. Turn the heat to medium and add the onions, cook until translucent, then add the garlic and cook another 30 seconds.
-
Add all the spinach and sprinkle with sea salt, allow it to wilt, then add the chopped artichoke hearts and cook, stirring, to heat through, then remove from heat.
-
In a large bowl or measuring cup, whisk together the eggs, coconut milk, salt, pepper, onion powder and nutritional yeast (if using), until very smooth.
-
To assemble casserole, arrange the spinach artichoke mixture over the cooked sweet potato crust, leaving excess water in the skillet. Crumble the bacon over the veggies, then pour the egg mixture over the top evenly.
-
Bake in the preheated oven for 22-25 minutes or until egg mixture is set in the center and begins to puff up. Don’t allow it to overcook or begin to brown!
-
Allow casserole to sit for 10 minutes before slicing and serving. You can also refrigerate or freeze to reheat at a later point. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Whole30 Breakfast Recipes? Try One of These!
Sweet Potato Hash with Sausage and Eggs
Butternut Squash Crusted Quiche
Sweet Potato Hash with Kale and Bacon
Breakfast Cauliflower Fried Rice
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 Paleo Running Momma!
I made this as a main dish for Thanksgiving Day. It was a bit labor intensive but the results were worth the effort. Everyone loved it and it is complaint with the food choices we make. A winner for sure.
I have to say I am not known for my culinary skills these past few years but working with this as well as two other recipes yesterday have emboldened me. lol
My comment above should read compliant not complaint.
excellent
A lot of work but so worth it! It is DELICIOUS!!!
I’m always thrilled when I find a super healthy recipe that tastes this good! It’s absolutely delicious! I made a couple changes just because I wanted to use what I had in hand. I made homemade chicken breakfast sausage with ground chicken instead of bacon (sad lol but still good) and then I added 1 cup of cottage cheese for extra protein since we’re not dairy free. I will make this again and again. Thank you!