Sweet Potato & Sausage Breakfast Bake {grain-free & dairy-free}

Sweet Potato & Sausage Breakfast Bake {grain-free & dairy-free}

Need the perfect addition to your Christmas breakfast, holiday brunch, or even just a special weekend morning?

Then this gluten-free, grain-free, dairy-free, and nut-free Sweet Potato and Sausage Breakfast Bake are IT. It’s loaded with tons of flavor and nutritious vegetables.

Sweet Potato and Sausage Breakfast Bake

The sweet potatoes and bell peppers are partially cooked in the oven first while the sausage and the onions are sautéed on the stove top. Everything is combined with eggs and finished to perfection in the oven.

The amount of salt needed depends largely on the type of sausage is used. I used a nitrate-free chicken breakfast sausage with casing removed. It’s not too salty, so more salt was added to the finished product.

Feel free to experiment with different sausages for varying flavors. Try hot Italian sausage if you love spicy or plain breakfast sausage for more subtle flavors. Simply break it up and sauté the sausage in a cast iron skillet before adding all the ingredients together.

To Dice or Spiralize?

I’ve made breakfast casseroles using cubed potatoes and chopped vegetables, and there’s really no difference in flavor. Since sweet potatoes naturally spiralize beautifully, I use that method whenever I can.

To stay consistent with even cooking times, cut bell peppers into thin strips if spiralizing the potatoes. Likewise, if you’re going for cubed potatoes, be sure to chop bell peppers to same size.

This Sweet Potato & Sausage Breakfast Bake is plenty delicious without cheese. If dairy is tolerated and desired, some grated gourmet cheese would be an amazing touch to this breakfast casserole. Use a semi-hard sheep’s cheese such as Manchego. Gouda and Swiss cheese are yummy too!

What’s for breakfast on special mornings at your house?

Sweet Potato & Sausage Breakfast Bake
The sweet potatoes and bell peppers are partially cooked in the oven first while the sausage and the onions are sautéed on the stove top. Everything is combined with eggs and finished to perfection in the oven.  
    Servings6 servings
    Prep Time15 minutes
    Cook Time50 minutes
    Ingredients
    • 2 sweet potatoes
    • 1 bell pepper
    • salt & pepperto taste
    • 2pounds your favorite sausagepreferably nitrate-free and organic
    • 1medium yellow onion
    • 8 eggs
    • 1/2teaspoon Wildly Organic Himalayan Saltstart with this amount, adjust as needed
    • 1cup fresh baby spinach, packed
    Instructions
    1. Preheat oven to 425F. Grease a 9" x 13" casserole pan.
    2. Spiralize sweet potatoes and cut bell peppers into thin strips. Alternatively, cube potatoes into 1/2" cubes and chop bell peppers.
    3. Arrange sweet potatoes and bell peppers on a baking sheet. Season with salt and pepper and bake for 20 minutes.
    4. Cook sausage in a large skillet over medium-high heat. Break up sausage with a flat spatula during cooking.
    5. Add chopped onions and cook until translucent.
    6. In a medium bowl, whisk eggs and salt until slightly foamy. Add cooked sausage and onion mixture, sweet potatoes, bell peppers and spinach. Combine.
    7. Pour mixture into a greased pan and bake for 30 minutes or until eggs are cooked.
    8. Remove from oven and allow to rest for 5 minutes. Garnish with green onions if desired.

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