Sometimes we’re tired of the same old, run-of-the-mill breakfasts of eggs and bacon, French toast, and pancakes, and we just want to try something different. How about a combination of all of those ingredients in one pan?
Who says a casserole has to be for dinner, or something you bring to a family function? You can also whip up a quick casserole from the breakfast ingredients that you probably already have in your kitchen!
Plus, a casserole is a great way to feed a larger group of people all at once, so you can make it for the whole family without worrying about measuring out separate servings for each person. Plus, it’s a lot easier to go back for seconds with a casserole (provided there is any left, of course).
Not only is this recipe Paleo-approved, but it’s also dairy-free! It also makes for great leftovers, so you can make it on, say, Sunday night and then cut off chunks of it and re-heat it throughout the week. Now you have about four days’ worth of quick and easy breakfasts!
Breakfast Casserole with Bacon, Sausage, Sweet Potato, Kale
● 1 large sweet potato, peeled and finely chopped
1. Preheat the oven to 375 degrees.
2. Grease a 9x13" pan (or similar-sized casserole dish) with olive oil.
3. Put the sweet potato pieces in a microwaveable bowl and add ¼ cup water.
4. Cover the bowl with parchment and microwave for three to five minutes until the pieces are tender when poked with a fork. Drain excess water. You can also steam the sweet potato on the stove if you don’t have or want to use a microwave.
5. Chop the bacon crosswise into pieces about ½-inch wide.
6. Fry the bacon in a large skillet over medium heat until almost crisp.
7. Add the sausage, raise the heat to medium-high, and cook until browned.
8. Add the kale and cook, stirring frequently, until wilted.
9. Stir in the cumin, coriander, and sweet potato and remove from heat.
10. Beat the eggs in a large bowl with the ¼ cup of milk or water and yeast.
11. Add the meat and vegetable mix to the bowl and stir.
12. Pour everything into a prepared baking dish, using a spoon to spread it out evenly.
13. Bake for 20 minutes, or until the eggs set.
14. Cool for at least five minutes before serving. Slice into squares and serve hot. Leftovers can be stored in the refrigerator for up to three days.