This recipe for egg casserole with sweet potatoes, butternut squash and sausage is Whole30-compliant and Paleo but even if those words don’t mean much to you, I promise you’ll find it delicious!
Egg Casserole with Sweet Potato, Butternut Squash and Sausage
I made this casserole to bring to a potluck brunch but I’ve been reheating the leftovers all week for easy breakfasts and lunches. It’s a great make-ahead recipe that can be reheated and ready in under 90 seconds. Perfect for those of you with busy morning schedules or needing a breakfast to take to work with you.
The first step for the prep is to roast the sweet potatoes, butternut squash and onions.
This increases the deliciousness factor by about 1,000%! The onions get caramelized and so sweet while the sweet potatoes and squash get browned and tender.
While the potatoes, squash and onions are roasting, you cook the sausage on the stovetop. I used traditional pork breakfast sausage but you could also use a chicken or turkey sausage and I’m sure that other flavor variations would be good too. The key is just to make sure the sausage doesn’t have sugar added if you’re doing the Whole30/Paleo thing.
Here’s the finished product with the eggs and some fresh spinach sprinkled on top. You could also substitute kale here.
And like I said, Whole30/Paleo or not, this is a great recipe! I’ve been eating it alongside avocado sourdough toast with fresh fruit. I’m savoring all the sourdough I can before staring my second Whole30 next week.
Egg Casserole with Sweet Potato, Butternut Squash and Sausage
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Egg Casserole with Sweet Potato, Butternut Squash and Sausage {Whole30 + Paleo}
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
Description
A delicious egg casserole packed with sweet potatoes, butternut squash, sausage and spinach that can be prepped ahead for easy breakfasts. Whole30-compliant and Paleo!
Ingredients
- 1 tablespoon coconut oil
- 1 cup diced sweet potatoes (about 1 medium)
- 1 cup diced butternut squash
- 1 medium onion, halved and cut into thin slices
- 1 lb pork, turkey or chicken breakfast sausage
- 2 cups chopped fresh spinach
- 12 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Freshly ground pepper, to taste
Instructions
- Preheat oven to 400 degrees. Melt the coconut oil on a baking sheet in the oven and remove baking pan and toss melted coconut oil with sweet potatoes, butternut squash and onion. Season with salt and pepper and place back in the oven to roast for about 20-25 minutes, or until squash and sweet potatoes are tender but not mushy. Stir mixture after 10 minutes and every 5 after that.
- While that’s roasting, heat a nonstick skillet over medium-high heat and add the sausage. Cook until browned and no longer pink and then remove from skillet and place on a plate lined with paper towels.
- Whisk eggs with salt, garlic powder and fresh black pepper.
- Grease a 9×13 pan and place sweet potato mixture and sausage in it. Top with chopped spinach. Pour eggs over and gently stir to combine.
- Bake at 400 for about 20-25 minutes or until eggs are set in the middle. Watch it and don’t let it overcook!
Let cool and then slice into squares for serving and storage.
Notes
Recipe adapted from PaleOMG.
Great mid-week recipe! So easy, flavorful, and great leftovers for me and my husband. (Teenage sons not as enthusiastic, but what do you expect?) Thanks!
Thank you for trying it and leaving a comment. And haha on the boys! 🙂
Hey Jen!
Can I ask what brand of sausage you used for this recipe? I’ve read that some flavors of Applegate are compliant but the ones I’ve seen have sugar listed in their ingredients (despite saying 0 grams of sugar on the nutrition facts!)
Thanks so much 🙂
Made this today and it came out so well! I used sundried tomato chicken sausage and doubled up on the sweet potato as I didn’t have butternut squash on hand. I also used kale–sautéed in a bit of chicken stock to soften it up first. I ended up making a bit too much filling, so I added two extra eggs!
Love it and will definitely make it even after Whole30 is over!
Hey Emily – thanks for trying it out! I’m glad to hear that it turned out well for you and thanks for sharing your modifications!
Saving this to Pinterest. Looks great except I do not eat onions so I would need to make it without!
I think it would taste great without the onions!
Since the recipe was posted, I have made it twice:) I used turkey sausage and added a few cloves of garlic. This is the FIRST post I have ever made on a recipe, on any site:) It’s a big deal…this recipe rocks!!
Kristi – thank you SO MUCH for the comment and the kind words! I’m so glad to hear that you enjoyed it! 🙂
I made this yesterday using Earth Fare’s Breakfast sausage. I substituted the sweet potato for Whole Foods spiral zucchini. I cannot believe how easy this was to make. It is so flavorful that one does not miss the cheese. I was also impressed with the density of the casserole. Truly easy to cut into squares for storage. Thank you for sharing this recipe. Question, can you freeze and how does it hold up when reheating? Thanks.
Hi! Just wanted to say I’ve been making this for the past few weeks and love it! It’s really the only breakfast that keeps me going. Thanks!
This sounds wonderful! Have you ever made it ahead and baked it later? Or baked ahead and reheated in the oven? I hoped to find something I could make the day before and serve for brunch on Easter!