Mexican Breakfast Casserole 

This Mexican Breakfast Casserole has a sweet potato crust and is packed with sausage, peppers and onions plus the perfect spices for an anytime-recipe that everyone will love – even kids! Great to make ahead of time, too. (Inspired by Paleo Running Momma)
Servings: 8 servings


    • 2 med/large sweet or regular potatoes peeled and sliced into thin rounds
    • 1 Tbls. butter
    • 1 med onion diced
    • 1 large red bell pepper, diced
    • 2 tsp.  salt
    • 1 lb bulk pork or turkey sausage
    • 12 large eggs
    • 1/3 cup milk (unsweetened canned or carton coconut or almond or regular milk)
    • 1/2 tsp salt
    • 1 tsp chili powder
    • 1/2 tsp cumin
    • 1/4 cup Parmesan cheese
    • 1/1/2 cups salsa  (no sugar added, check ingredients)
  • fresh cilantro and avocado for garnish


    1. Preheat your oven to 425 degrees and grease a 9×13 baking dish with cooking spray
    1. Arrange the potato rounds over the bottom of the dish sprinkle with salt and roast for 30 mins. Once potatoes are soft, remove and set aside, then lower the heat to 400.
    1. While potatoes are roasting, heat a large skillet over med heat and add 1 tbsp butter.
    1. Add the onions and cook until translucent then add pepper and cook 2-3 minutes, then add sausage and cook while breaking up lumps and stirring. Once browned, remove from heat and drain excess fat, if needed.
    1. In a large bowl, whisk eggs well with milk, Parmesan cheese, chili powder, cumin and salt
    1. Layer the sausage mixture over the sweet potatoes, then spread salsa over the top. Pour egg mixture over everything evenly.
    1. Bake at 400 for 30 minutes until center is set, allow to sit 5 minutes before cutting into squares and serving.
  1. Garnish with cilantro and avocado, enjoy!