Paleo Breakfast Casserole (Whole30)
This Paleo breakfast casserole with turkey bacon is a wholesome, satisfying dish layered with roasted sweet potatoes, caramelized onions, Brussels sprouts, and fluffy eggs. It’s a clean, protein-packed meal that’s perfect for meal prep or feeding a hungry crowd.
Prep Time20 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 15 minutes mins
Servings: 8
- 12 slices turkey bacon chopped
- 2 large sweet potatoes peeled and sliced thin
- 3 cups Brussels sprouts trimmed and halved or chopped
- 1 large onion thinly sliced
- 12 large eggs
- ⅓ cup full-fat coconut milk
- ¼ cup nutritional yeast
- 1 tablespoon cooking fat plus more as needed
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- Black pepper to taste
Cook the Turkey Bacon
Preheat oven to 425°F and grease a 9×13-inch baking dish.
Cook chopped turkey bacon in a skillet over medium heat until lightly crispy.
Remove and set aside, reserving any drippings if available.
Roast the Vegetables
Toss sweet potatoes with cooking fat and a pinch of salt.
Arrange in the casserole dish in an even layer.
Toss Brussels sprouts with cooking fat and spread on a baking sheet.
Roast sweet potatoes for about 30 minutes and Brussels sprouts for 20 minutes.
Caramelize the Onions
In the same skillet, cook onions over medium-low heat.
Stir occasionally and cook for 20–25 minutes until soft and golden.
Prepare Egg Mixture
In a bowl, whisk together eggs, coconut milk, nutritional yeast, garlic powder, salt, and pepper.
Assemble
Reduce oven temperature to 400°F.
Layer roasted Brussels sprouts over sweet potatoes.
Add caramelized onions and turkey bacon.
Pour egg mixture evenly over the casserole.
Make ahead: Bake in advance and reheat portions during the week.
Add herbs: Fresh thyme or parsley adds extra flavor.
Swap veggies: Try broccoli or kale instead of Brussels sprouts.
Storage: Keep refrigerated for up to 5 days.
Reheat gently: Warm in oven or microwave until heated through.