Go Back
For this Whole30 breakfast casserole, you need fresh and simple ingredients. Here’s what you will need: - 2 medium sweet potatoes, peeled and diced into small cubes - 1 cup fresh spinach, chopped into bite-sized pieces - 1/2 cup bell pepper, diced (any color for a vibrant dish) - 1/2 cup red onion, diced finely - 6 large eggs - 1/2 cup full-fat coconut milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - Fresh herbs for garnish (such as parsley or cilantro for color and freshness) These ingredients align with Whole30 rules. They provide great flavor and nutrition while keeping your meal compliant. Using fresh produce is key for this dish. Fresh vegetables add flavor and texture. Sweet potatoes give a hearty base, while spinach offers a burst of color and nutrients. Fresh herbs, like parsley or cilantro, brighten the dish. They not only enhance taste but also make it visually appealing. Always choose organic produce when possible. This choice supports health and local farms. If you want to mix things up, you have options. You can replace sweet potatoes with zucchini or butternut squash. These veggies also work well and are Whole30 friendly. Different greens, like kale or arugula, can replace spinach for varied flavors. If you need a dairy-free option, almond milk can substitute for coconut milk, but remember to check for additives. This flexibility lets you tailor the casserole to your tastes while staying within Whole30 guidelines. For the complete recipe, check out the Full Recipe link. To start, grab your sweet potatoes. Peel and dice them into small cubes. This helps them cook evenly. Next, chop your spinach into bite-sized pieces. You can use fresh baby spinach for a tender touch. Dice the bell pepper and red onion. I like to mix colors for a vibrant look. Once all your veggies are ready, heat a skillet over medium heat with olive oil. Add the sweet potatoes first. Cook them for about 5-7 minutes. Stir often until they soften and get a nice brown color. Then, add the bell pepper and red onion. Cook for another 5 minutes until the onions are clear. Finally, toss in the spinach and let it wilt down for 2 minutes. Now, it's time for the egg mixture. In a large bowl, crack six large eggs. Whisk them well until they blend. Add 1/2 cup of full-fat coconut milk for creaminess. Sprinkle in garlic powder, onion powder, salt, and black pepper. Mix until it's frothy and smooth. This adds flavor and richness. Carefully fold in the sautéed veggies. Make sure everything is well combined. This mixture will be the heart of your casserole. Next, pour the mixture into your greased 9x13 inch baking dish. Spread it out evenly so it cooks well. Preheat your oven to 375°F (190°C) while you prepare. Once ready, place the dish in the oven. Bake for 25-30 minutes. You’ll know it’s done when the center is set and the top is golden brown. After baking, remove the dish from the oven. Let it cool for 5 minutes. This helps with slicing. Before serving, add fresh herbs to make it pop. Enjoy your savory sweet potato and spinach breakfast casserole! You can find the full recipe to try this delicious dish. To boost the taste of your Whole30 breakfast casserole, use fresh herbs like thyme or oregano. These herbs add depth and freshness. You can also try adding a pinch of smoked paprika for a warm, smoky flavor. If you enjoy a bit of heat, consider diced jalapeños or crushed red pepper flakes. These simple tweaks will elevate your dish and keep it exciting. For a fluffy texture, beat the eggs well before mixing them with the veggies. Whisking incorporates air, making the casserole light and airy. Also, avoid overcooking the sweet potatoes. They should be soft but still hold their shape. This balance ensures a delightful bite in every forkful. Letting the casserole cool for a few minutes before slicing also helps it hold its shape. To save time, prep your ingredients the night before. Dice the sweet potatoes, bell peppers, and onions. Store them in an airtight container in the fridge. You can also whisk the egg mixture ahead and keep it chilled. When it’s time to cook, all you need to do is sauté the veggies and combine everything. This makes mornings easier without sacrificing flavor or freshness. For the full recipe, check the details provided. {{image_4}} You can boost the protein in your Whole30 breakfast casserole easily. Try adding cooked sausage or diced chicken. Ground beef also works well. Just cook the meat first, then mix it into the veggie and egg mix. For a meat-free option, use black beans or lentils. These add protein while keeping it plant-based. Feel free to swap in your favorite veggies. Zucchini, mushrooms, or broccoli can make great additions. Just remember to chop them small so they cook evenly. If you want more colors, add sliced carrots or cherry tomatoes. You can also use frozen veggies for convenience. Just make sure to thaw them first. Change the flavor of your casserole by adding spices or herbs. Try smoked paprika for a smoky kick. If you prefer a fresh taste, add basil or dill. You can even use a splash of hot sauce for some heat. Different cheese can also change the dish's vibe. Just make sure it fits Whole30 rules. Check out the full recipe for more tips on flavors and ingredients. To keep your Whole30 breakfast casserole fresh, let it cool first. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container. Store it in the fridge for up to four days. This helps keep the flavors intact and prevents drying out. When you're ready to eat leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes, or until warm. You can also use the microwave. Just heat in short bursts, checking often to avoid overcooking. If you want to save some for later, freezing is a great option. Cut the casserole into portions before freezing. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can easily grab a portion anytime. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat as mentioned above. Enjoy the ease of meal prep with this simple method! Yes, you can make this Whole30 breakfast casserole ahead of time. Prepare the dish and store it in the fridge overnight. This makes mornings easier. Just bake it fresh in the morning or reheat it. The flavors blend well when made ahead. You can serve this casserole with fresh fruit, avocado slices, or a green salad. These sides add color and texture. A simple fruit salad brings sweetness, while avocado adds creaminess. You can also pair it with a hot sauce for a spicy kick. Yes, this recipe is very customizable. You can swap out vegetables based on what you like. If you need a dairy-free option, use almond milk instead of coconut milk. For added protein, you can add cooked chicken or turkey. This way, it fits many diets. This blog post covered how to make a Whole30 breakfast casserole. We explored compliant ingredients, fresh produce, and tasty alternatives. You learned step-by-step instructions for prepping, mixing, and baking. Tips on enhancing flavor and ensuring texture made your dish shine. We discussed protein options, veggie swaps, and more. Lastly, you got key storage details and answered common questions. Cooking can be fun and rewarding. You can enjoy this dish and feel good about eating it. Now, go make your Whole30 casserole a reality!

Whole30 Breakfast Casserole

Start your day right with this Savory Sweet Potato & Spinach Breakfast Casserole! Packed with nutritious ingredients like sweet potatoes, spinach, and eggs, it's the perfect make-ahead meal for busy mornings. Easy to prepare and deliciously flavorful, this casserole is sure to please everyone at the table. Click through for the full recipe and enjoy a hearty breakfast that’s both healthy and satisfying!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

1 cup fresh spinach, chopped into bite-sized pieces

1/2 cup bell pepper, diced (any color for a vibrant dish)

1/2 cup red onion, diced finely

6 large eggs

1/2 cup full-fat coconut milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

1 tablespoon extra virgin olive oil

Fresh herbs for garnish (such as parsley or cilantro for color and freshness)

Instructions
 

Preheat your oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with a little olive oil to prevent sticking.

    In a large skillet, add the olive oil and heat it over medium heat. Once hot, add the diced sweet potatoes and sauté for about 5-7 minutes, stirring occasionally until they begin to soften and are lightly browned.

      Incorporate the diced bell pepper and red onion into the skillet. Continue to cook for an additional 5 minutes, or until the onions become translucent and the peppers soften slightly.

        Stir in the chopped spinach and sauté for about 2 minutes, or until it wilts down. Remove the skillet from heat and set aside to cool slightly.

          In a large mixing bowl, crack the eggs and whisk them vigorously. Add the coconut milk, garlic powder, onion powder, salt, and pepper. Whisk until the mixture is completely combined and slightly frothy.

            Carefully fold the sautéed vegetable mixture into the egg mixture using a spatula, ensuring everything is well combined.

              Pour the combined mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.

                Place the dish in the preheated oven and bake for 25-30 minutes. The casserole is done when it is set in the center and the top has turned a lovely golden brown.

                  Once baked, take the casserole out of the oven and let it cool for 5 minutes. This will make slicing easier.

                    Before serving, garnish your casserole with freshly chopped herbs to add a burst of flavor and visual appeal.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                        - Presentation Tips: Cut the casserole into squares and serve warm on a colorful plate. You can add a dollop of yogurt or a sprinkle of feta cheese on top for an extra touch of richness.