Whole30 Breakfast Casserole

Spray the bottom of a baking dish with olive oil, place sliced sweet potato in a single layer, spray with more oil and bake until tender.

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.

While the sausage is cooking, whisk together eggs, salt, pepper, garlic powder, fresh basil and almond milk.

When the sweet potatoes are ready, take them out of the oven and spread the sausage over them, followed by chopped kale.

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.

Next, pour over the egg mixture. You may need to give the baking dish a little wiggle so the the eggs spread evenly throughout the other ingredients.

Lastly, spread the bacon out evenly over the top, cover with aluminium and bake. The bacon and kale both get crispy - that's my favourite part!

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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