Overnight breakfast casserole with eggs, sweet potato, sausage, and fresh herbs on a white plate.

Overnight Breakfast Casserole (Paleo Friendly)

Our family absolutely loves this recipe. It’s one of the 46 recipes from my new holiday cookbook, Christmas Eats! It’s perfect for a quick and easy breakfast because all the prep and dishes are done the night before. #MomWin

The combination of savoury sausage, sweet potato and fresh herbs is one of my favourites. Not just because it’s obviously super tasty but it fills belly up with protein and fibre. Two important nutrients to be having at breakfast to keep your blood sugar levels stable.

If your blood sugar levels dip, then the h-angry monsters sets in (along with fatigue, shakiness, and irritability). So if you’ve got a busy Christmas Day ahead of you, make sure to have a hearty meal to keep your fuelled throughout the morning. 

And if you’re in need of a little extra boost, pair a slice of this overnight breakfast casserole with my matcha latte!

Choosing Ingredients

Because I put nutritional thought behind every recipe I make, let’s quickly breakdown a few of the ingredients and why I chose them…

Eggs: cheap source of high quality protein, choline helps brain cell membranes maintain their structure, and source of fat soluble vitamins A, D, E and K.

Sweet Potatoes: high source of beta-carotene which supports healthy skin and a strong immune system + support gut health.

Rosemary & Thyme: provide anti-inflammatory benefits + strong antimicrobial properties.

Serves 4-8


Overnight Breakfast Casserole

15 minPrep Time

25 minCook Time

40 minTotal Time


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  • 12 eggs, whisked
  • 3 chicken, turkey, or berkshire pork sausages, casing removed
  • 2 large sweet potatoes, peeled and chopped into ¼” cubes
  • 1 large onion, chopped
  • 1 cup baby spinach, thinly sliced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • Sea salt and pepper to taste
  • Avocado oil for cooking
  • Optional:
  • 3 tbsp dairy-free pesto
  • ¼ cup nutritional yeast


  1. Heat coconut oil in a large pan. Add sausage, break down into chunks and cook until no longer pink. Set aside.
  2. In the same skillet, add the onion, sweet potatoes, and herbs. Cook until onions are translucent (about 5-7 minutes).
  3. Return the sausage to the pan and fold in baby spinach. Mix until well combined.
  4. Season with sea salt, and pepper. Let cool.
  5. Grease a large glasses baking dish with a little bit of oil.
  6. Add sausage mixture to the dish along with nutritional yeast (if using).
  7. Pour whisked eggs over top. Season with additional sea salt and pepper, if desired.
  8. Mix to combine well and top with dollops of pesto (if using).
  9. Cover and chill in the fridge overnight.
  10. In the morning, bake in a oven preheated to 400F for 25-30 minutes or until eggs are golden and sweet potatoes soft.

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