Breakfast Casserole Recipe

Do you like to meal prep and save some money in the process? Try my from-scratch breakfast casserole. It is super easy and full of vegetables and all those delicious breakfast ingredients we all enjoy. This is great to prepare on weekends for the busy individual with a crazy work week. You work hard and deserve a delicious breakfast that is easy on the eyes and the wallet.

For my multi-taskmasters you can bake the bacon and the sweet potatoes at the same time. Just keep two different timers. Or you can insert the bacon when there is 18 minutes left for the sweet potatoes to cook. Do what works best for you. I also used a 9x13 baking dish.


1 Yellow bell pepper diced

2 to 3 Shallots chopped finely

1/2 pound of Brussels sprouts cut in half

1 Red bell pepper diced

1 Pound of Grass-fed and Grass finished Ground beef 90% lean (you can use regular ground beef if you want to save money)

8-ounce package Baby Bella Mushrooms sliced

1 1/2 pounds of sweet potato

1 pound of thick cut bacon

12 Pasture Raised Eggs (you can use regular eggs if you want to save money)

8 ounces of grated cheddar cheese

8 ounces of heavy whipping cream (you can also use non-dairy milk)

1-2 teaspoons Salt

1 tablespoon of Paprika (optional)

2 tablespoons of avocado oil 


Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: Dice your sweet potatoes into about 1-inch cubes.

Step 3: Place your diced sweet potatoes in a large mixing bowl.

Step 4: Add 2 tablespoons of avocado oil, 1 to 2 teaspoons of salt, and 1 tablespoon of paprika and mix with your hands.

Step 5: Get a baking sheet and cover it with parchment paper.

Step 6: Place your sweet potatoes flat on the covered baking sheet.

Step 7: Place in the oven and bake for 35 minutes.

Step 8: Remove the potatoes from the oven and let them cool.

Step 9: Get another baking sheet and add the bacon to it. Make sure your bacon is separated and lying flat on the sheet.

Step 10: Bake your bacon on 400 degrees Fahrenheit for approximately 18 to 20 minutes.

Step 11: Once your bacon is done remove it from the oven and save the bacon fat.

Step 12: In a large pan add the bacon fat and turn on the stove to medium high heat.

Step 13: Add your Brussels sprouts and shallots and toss in the bacon fat cooking until the shallots are translucent.

Step 14: Remove your Brussels sprouts and shallots from the pan and place them in a bowl.

Step 15: Heat a large pan on medium high heat. Once the pan is hot, add the ground beef.

Step 16:  Start breaking up your ground beef with a spoon and cook until brown.

Step 17: Remove the beef from the stove but save the beef fat.

Step 18: Place your large pan back on the stove and add your bell peppers and mushrooms.

Step 19:  Cook the bell peppers and mushrooms for about 7 to 10 minutes on medium high heat mixing occasionally.

Step 20: Once your vegetables are cooked remove them from the stove.

Step 21: In a large mixing bowl crack a dozen eggs and add your heavy whipping cream.

Step 22: Whisk together.

Step 23: In a 9x13 baking pan add your beef, sauteed veggies, sweet potatoes and most of your bacon. Mix together with a spoon.

Step 24: Add the eggs to your baking pan.

Step 25: Cover the top with your grated cheese and add the remaining bacon.

Step 26: Bake in the oven at 400 degrees Fahrenheit for about 35 minutes.

Step 27: Remove from the oven and allow to cool.

Step 28: Enjoy or save for later (Great for meal prep).

Servings: Approximately 14

Calories 474

Fat 32 grams

Carbohydrates 16 grams

Fiber 3 grams

Sugar 5 grams

Protein 30 grams