Breakfast for Dinner Casserole

Breakfast for Dinner Casserole

  • Serving Size5


    • 1 large sweet potato, peeled and finely chopped
    • 4 slices nitrate-free bacon
    • 2 fully-cooked, pastured sausage links, finely chopped
    • 6-8 kale leaves, stems removed, torn into bite-size pieces
    • 1 tsp cumin
    • 1 tsp coriander
    • 6 large eggs
    • ¼ cup unsweetened almondc cashew or coconut milk or water
    • 1 T nutritional yeast



    Preheat the oven to 375°F and grease a 9×13″ pan.


    Place the sweet potatoes in a saucepan with a little water and steam  until the sweet potatoes are tender when poked with a fork. Drain any excess water. 


    Chop the bacon crosswise into pieces about half an inch wide. Fry the bacon in a large skillet over medium heat until almost crisp. Add the sausage, raise the heat to medium high, and cook until nicely browned. Add the kale and cook, stirring frequently, until wilted. Stir in the cumin, coriander, and cooked sweet potato and remove from the heat.


    Beat the eggs in a large bowl with the  milk or water and nutritional yeast. Add the meat and vegetable mixture to the bowl and stir. Pour everything into the prepared baking dish, using a spoon to spread everything out so it’s evenly distributed.


    Bake for 20 minutes, or until the eggs are just set. Cool for at least 5 minutes before serving. Slice into squares and serve hot.


    Leftovers can be stored in the refrigerator for up to 3 days.

    Recipe adapted from: acculatedwhisk

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