Whole30+Paleo Egg Breakfast Casserole

As promised, but severely delayed (oops…), I’m sharing a recipe for the egg breakfast casserole I’ve been prepping ahead of time for breakfast on weekdays. It’s SO good – Whole30/Paleo or not. And having breakfast prepared for the week ahead is such a game changer, whether you work outside the home, in your home or even just stay at home with kids. In all 3 scenarios above, kids make eating breakfast significantly more challenging as you must cater to their every need 😉

So back to the recipe! I actually stumbled across the recipe on Pinterest (follow me for more Whole30/Paleo meal ideas) and tweaked it ever so slightly to make it work for us.

Whole30+Paleo Egg Breakfast Casserole – Adapted from Aimee Mars

• 1 tablespoon of coconut oil (for greasing the casserole dish and pan)
• 1 pound of lean ground turkey or ground turkey sausage (I think the sausage gives it a little something extra in terms of flavor!)
• 12 cage-free eggs
• 2 cups of cubed sweet potatoes*
• 1 cup of baby spinach
• sprinkle of black pepper, basil, chili powder, garlic powder (or your favorite spices)

*The recipe I originally followed calls for raw sweet potato cut into thin slices; however, I have always used leftover (from a previous dinner) roasted sweet potato cubes in mine. I think roasting sweet potatoes with coconut oil really brings out their flavor, so that is my suggestion, but I think it would be totally fine to use raw thin sliced sweet potatoes here if you prefer!

1. Preheat the oven to 375 degrees.
2. Grease a casserole dish with melted coconut oil and use the rest in the pan/skillet for cooking the ground turkey/turkey sausage.
3. If you use raw sweet potato, you’ll want to cut it up here. If using already cooked sweet potatoes, go ahead and spread them out in the casserole dish.
4. Crack all of the eggs into a large bowl and beat them with a whisk.
5. Add the spices to the eggs and give it a stir.
6. Spoon the cooked ground turkey/turkey sausage over the sweet potatoes, trying to spread evenly across the dish.
7. Pour the eggs on top.
8. Tear or lightly chop the baby spinach and spread on top of the casserole.
9. Place the dish in the oven for 40-50 minutes. When it’s ready, it will begin to brown on top and will no longer be runny or jiggle. I usually stick a knife in the middle to ensure it’s fully cooked!

This recipe makes six servings, and you can easily pop it on a plate and into the microwave to heat it in the morning. Enjoy!