Breakfast Casserole Recipe With Sweet Potatoes And Beef

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This breakfast casserole recipe is easy to throw together and it can be made ahead of time. It’s perfect for a crowd and a holiday breakfast or brunch. It’s naturally gluten-free, dairy-free, low carb and it’s loaded with nutrients. It’s the perfect meal to add to your Meal Plan or Batch Cooking.

Gluten-free Breakfast Casserole

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What do you need to make this breakfast casserole

The ingredients for this egg casserole are very common and should all be in your local store. 

The only ingredient that you might not find easily is the herbes de Provence. It’s a mix of dried herbs with the main ones being savory, marjoram, rosemary, thyme, and oregano.

If you can’t find it in your local store, you can buy it online here, or you can use your favorite herbs and spices instead. 

The good thing about a breakfast casserole is that it can easily be adapted to the ingredients you have at home.

The only main ingredients that can’t be swapped are the eggs, which means that you can easily make a vegetarian version if you wish to.

These are the tools you need to make this recipe:

Note that if you are using a glass dish like the one in the video, you don’t need to add any extra fat, as the oil used for the sweet potatoes is enough.

How to make this breakfast casserole

To make this casserole, first bake the sweet potatoes while you prepare the other ingredients. 

In a medium-large pan, cook the bacon, onion, garlic, peppers, ground meat, salt, and herbs.

Once the meat and sweet potatoes are done, add the meat to the casserole with the sweet potatoes, whisk the eggs and add them to the casserole, too.

Give it a stir and level up the mixture before baking for 15 to 20 minutes.

STEP BY STEP PICTURES ON HOW TO MAKE THIS BREAKFAST CASSEROLE RECIPE

Step 1 to make Breakfast casserole

Preheat the oven at 350ºF (180ºC). Peel and dice the sweet potato into small cubes. 
Place them in a baking dish with a tablespoon of EVOO.  
Bake them at 350ºF (180ºC) for about 30 minutes.

Step 2 to make this breakfast casserole

Prep the rest of the ingredients except the eggs: dice the bacon and the pepper, and peel and chop the onion and garlic.

Step 3 to make this breakfast casserole

Fry the diced bacon over medium-high heat and add the onion and garlic

Step 4 to make this breakfast casserole

Add the peppers, beef, salt, and herbs and stir occasionally until the meat is cooked

Step 5 to make this breakfast casserole

In a medium-size bowl, whisk the eggs.

Step 6 to make this breakfast casserole

Once the sweet potatoes are soft, add the meat mixture to the baking sheet together with the whisked eggs.

Step 7 to make this breakfast casserole

Stir well all the ingredients and bake for about 15-20 minutes or until a toothpick inserted into the middle of the casserole comes out clean.

Step 8 to make this breakfast casserole

Serve when still hot.

WATCH HOW TO MAKE THIS BREAKFAST CASSEROLE RECIPE (86 sec)

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Can I make this breakfast casserole ahead of time? 

Yes, you can prepare it a day ahead or even months ahead, if you want to include a freezing process.

DAY AHEAD
You can follow all the steps and stop just before baking it. Cover the casserole with plastic wrap and store it in the fridge. Bake it the following day.

Another option is that you make the entire recipe and, once the casserole has cooled down completely after baking it, you can store it in the fridge, also covered with plastic wrap.

The following day, let it rest at room temperature for about one hour and bake or grill it for 5 to 10 minutes to warm it up.

UP TO TWO MONTH AHEAD
This casserole holds up very well during a freezing/thawing process, then baked.

Let it cool down completely, cover it with plastic wrap, in a way you want to seal it, and add a layer of aluminum foil. 

Let it thaw overnight and let it rest at room temperature before warming it up.

Why do I consider this breakfast casserole to be healthy

EGGS
As I have already extensively explained in my post for the Mirza Ghassemi recipe, eggs are a nutrient-dense natural food that is rich in vitamin D (1), they are a good source of antioxidants that protect our eyes (2), and they contain all of the essential amino acids that our body needs to form the proteins it uses to function (3).

GROUND BEEF
Beef is a great source of protein and it’s rich in the different B vitamins, especially B12, and minerals like zinc, selenium, phosphorus, and iron. (4)

Eaten in moderation – not every day and taking up ¼ of our dish – meat can be part of a healthy diet. 

You want to consume grass-fed, grass-finished meat, making sure that the animal was well treated, lived and ate the way nature has intended. 

Buying your meat at Butcher Box, you’ll make sure that you are eating 100% grass-fed and grass-finished beef, heritage breed pork and free-range organic chicken.

Plus, they always have a special offer for new subscribers; either free bacon for life or extra ground beef. Have a look at what their offering at the moment.  

PEPPERS
In my post for the Mojo Picón recipe, I have already talked about red peppers and have explained that they provide double of the recommended daily amount of vitamin C, they are rich in fiber, vitamin A, polyphenols and carotenoids. (5

SWEET POTATOES
In my post for the Sweet Potato Toast recipe, I have explained how this tuber has high nutritional value and is considered a medicinal food. (6)

Gluten-free Breakfast Casserole

How to store and how long it lasts

Store it in the fridge in an airtight glass container for up to 5 days; reheat it in the microwave or in the oven, or enjoy it cold if you prefer. 

You can also freeze it for up to 2 months. Thaw it by leaving it in the fridge overnight and warm it up in the oven or microwave.

Can I make it with different ingredients?

One of the best things about this recipe is that is extremely adaptable. 

You could add cheese if you wish to have extra flavor; you can add your favorite veggies, like spinach or broccoli, or you can make it vegetarian by leaving the meat out and adding more veggies.

What should I serve this casserole with: 

This casserole doesn’t need to be exclusively for breakfast. 

It’s indeed perfect as a takeaway lunch to work, as a picnic dish, or even as travel food. Just wrap it up in plastic wrap or aluminum foil and eat it like a piece of bread. It’s also delicious cold. 

You want to eat this casserole with extra veggies, or a salad like this cabbage salad. 

Remember that for a balanced meal, half your plate should be veggies or salad. 

More breakfast and brunch recipes that you can make ahead of time. 

Your turn: What do you think about breakfast casseroles? Will you give this recipe a try? 

Let me know if you have any questions by leaving a comment below.

As always, I appreciate you stopping by my blog. If you think this post might help someone you know to make even a small step to a healthier lifestyle, please don’t hesitate to share it away!

Happy Healthy Eating!

A big hug,

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Gluten-free Breakfast Casserole
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Breakfast Casserole Recipe With Sweet Potatoes And Beef

Gluten-free Breakfast Casserole

This breakfast casserole recipe is easy to throw together and it can be made ahead of time. It’s perfect for a crowd and a holiday breakfast or brunch. It’s naturally gluten-free, dairy-free, low carb and it’s loaded with nutrients. It’s the perfect meal to add to your Meal Plan or Batch Cooking

  • Author: Claudia Canu
  • Prep Time: 40 min
  • Cook Time: 20 min
  • Total Time: 60 min
  • Yield: 1 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: International
Scale

Ingredients

  • 1 medium sweet potato (1.5 cup diced approx.)
  • 1 tablespoon of EVOO
  • 4 slices of bacon (about 1 cup diced)
  • 2 small cloves of garlic (about 2 teaspoons peeled and chopped)
  • 1 small onion (about ⅓ cup peeled and chopped) 
  • 1 small red pepper (about 1 cup washed and chopped)
  • 1 small green pepper (about 1 cup washed and chopped)
  • 7 ounces (200 g or 1 cup) of ground beef
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper powder
  • 2 teaspoons herbes de Provence*
  • 8 eggs

Instructions

  1. Preheat the oven at 350ºF (180ºC). 
  2. Peel the sweet potato and dice it into small cubes. 
  3. Place them in a 12 x 7.5-inch (30,5 x 19 cm) glass baking dish with a tablespoon of Extra Virgin Olive Oil.  
  4. Bake them at 350ºF (180ºC) for about 30 minutes while you prepare the rest of the ingredients.
  5. Prep the rest of the ingredients except the eggs: dice the bacon and the pepper, and peel and chop the onion and garlic.  
  6. Fry the diced bacon in a large sauté pan over medium-high heat for about 5 minutes. You don’t need to add any oil as the bacon is already oily.
  7. Once the bacon starts releasing its oil, add the onion and garlic, and stir.
  8. Add the peppers and stir.
  9. Add the ground meat, stir and make the meat into small pieces. 
  10. Add the salt, pepper and herbes de Provençe.
  11. Continue cooking for about 10 minutes, stirring occasionally until the meat is cooked.
  12. In a medium-size bowl, whisk the eggs. 
  13. Once the sweet potatoes are soft, take the baking dish out of the oven, add the meat mixture, the whisked eggs and stir well. 
  14. Distribute the mixture evenly in the baking dish and bake for about 15 to 20 minutes, or until a toothpick inserted into the middle of the casserole comes out clean.
  15. Serve when still hot.

Notes

*Herbes de Provence is a mix of dried herbs with the main ones being savory, marjoram, rosemary, thyme, oregano.

MAKE IT VEGETARIAN:

Leave out the meat and add more veggies of your choice.

HOW TO STORE IT:

Store it in the fridge in an airtight glass container for up to 5 days and reheat it in the microwave or in the oven, or enjoy it cold if you prefer.  You can also freeze it for up to 2 months. Thaw it by leaving it in the fridge overnight and warm it up in the oven or microwave.

Keywords: meat casserole, egg casserole recipe, protein casserole, low carb casserole

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10 responses to “Breakfast Casserole Recipe With Sweet Potatoes And Beef”

  1. Angela Allison says:

    I love a savory breakfast casserole! This one looks so delicious. So many tasty flavors, love it!

  2. Julia says:

    What a delicious way to feed a crowd! Love that you can make it vegetarian too!

  3. Annie @ Annie's Noms says:

    I love making breakfast casseroles! This one looks packed full of flavour and so delicious!

  4. Emese says:

    I love breakfast casseroles. When two kids are running around, I am in need easy, mix and match-type recipes that I can throw together quickly.

  5. Heidy L. McCallum says:

    This breakfast casserole sounds awesome! How can you go wrong with a wonderful tasting healthy breakfast for the family and kids!?!

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