While the sweet potatoes are baking, dice the bacon and add it to a pan. Cook until it's just turning crispy. Set bacon aside in another dish, leaving the grease in the pan.
While the bacon is cooking, mix all of the ingredients for the sausage in a mixing bowl. I added salt, pepper, sage, coriander seeds, thyme and cayenne. Cook it in the bacon grease until no longer pink.
Add fresh, quartered cherry tomatoes over the kale. I like the ones still attached to the vine as they tend to have the most intense flavour.
When the breakfast casserole is nearly finished, carefully remove the aluminium cover and bake for a little longer, so that the bacon and kale get nice and crispy.
Serve for breakfast or brunch, on it's own, with hot sauce or with a side of fruit. This Whole30 Breakfast Casserole keeps well in the fridge for meal prep, and also in the freezer.
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