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This ham and veggie breakfast casserole is a savory breakfast dream! Packed with protein and veggies, it’s easy to throw together and great to prep ahead of time. Paleo, grain free and dairy free with a Whole30 option, family approved and awesome as breakfast for dinner!
I have several breakfast casserole recipes that use either a sweet potato or butternut squash for the bottom layer and I love them!
This Italian breakfast casserole with a butternut squash crust, my original breakfast casserole with sweet potato crust and others have been favorites on my blog for years.
For this casserole I decided to use a white sweet potato for the bottom “crust” layer and the flavor is SO good.
You can definitely use an orange sweet potato too if you can’t find a white one. The diced ham and veggies make it perfect for Spring brunches like Easter or Mother’s Day!
Let’s get into the details, I know you’re going to love it!
What You Need to Make this Breakfast Casserole
I gave a different option in this casserole than some of my others – dairy free cheese!
The dairy free cheese isn’t for those doing the Whole30, but it’s a nice option to make things cheesier while still avoiding dairy. I like Violife cheddar shreds for this.
If you’re doing the Whole30 or want to avoid the store bought vegan cheese, nutritional yeast added to the egg mixture give you a little bit of cheesy flavor.
Here’s everything you’ll need to prepare the casserole:
white sweet potato olive oilSea salt and black pepperham, diced (try Jones Dairy Farm for Paleo friendly)onionbell pepperbaby spinacheggsdairy free milk of choicegarlic powderdairy free cheddar shreds, optionalOR nutritional yeast (this is for a cheesy flavor if you’re not using dairy free cheese)
How to Make This Ham and Veggie Breakfast Casserole
Preheat your oven to 425° F and spread a 9×13” baking dish with avocado oil spray.
Scrub your sweet potato or peel if you prefer. Thinly slice the potato and arrange the slices in the bottom of the baking dish, overlapping slightly.
Drizzle olive oil over the potatoes and sprinkle with salt and pepper, then use your hands to coat the potatoes. Place the baking dish in the oven and bake for 20-25 minutes or until soft and beginning to turn golden brown. Once done, lower the heat to 400°F.
Meanwhile, heat a large skillet over medium high heat and add 1 tablespoon of olive oil. Once hot, sauté the ham, onions and bell pepper until the ham starts to brown and the onions and pepper are soft and fragrant. Sprinkle with a bit of salt and pepper, then add the spinach and stir to combine until just wilted, then remove from heat and set aside.
In a large bowl, whisk together the eggs, milk of choice, salt, pepper, and garlic powder. If using nutritional yeast (for Whole30) stir that in as well, or if using dairy free cheddar stir it in now.
Arrange the ham and veggie mixture over the cooked potatoes, then pour the egg mixture over the top. If using dairy free cheddar, sprinkle some more over the top, then bake in the 400° oven for about 25 minutes or until the center is set.
Allow the casserole to cool for several minutes in the baking dish before cutting into pieces and serving warm.
Leftovers can be stored, covered, in the refrigerator for up to 5 days.
Veggie Substitutes For This Breakfast Casserole
This casserole is very adaptable and you can definitely sub in preferred veggies!
Some ideas are mushrooms, chopped broccoli, shredded Brussels sprouts, or chopped asparagus.
You can easily sauté any of these veggies with the onions following the instructions in the recipe and they’ll blend right in.
I hope you’re ready for a breakfast casserole that’s healthy, great for Spring and easy to throw together!
Grab your ingredients because it’s time to cook – let’s go!
Ham and Veggie Breakfast Casserole {Paleo, Whole30 Option}
Ham and Veggie Breakfast Casserole {Paleo, Whole30 Option}
This ham and veggie breakfast casserole is a savory breakfast dream! Packed with protein and veggies, it’s easy to throw together and great to prep ahead of time. Paleo, grain free and dairy free with a Whole30 option, family approved and awesome as breakfast for dinner! Prep Time: 10 minutesCook Time: 50 minutesCourse:Breakfast, BrunchKeyword:breakfast casserole, eggs, ham, paleo, whole30Servings: 10 servings
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Ingredients
Crust:
1large white sweet potato1tablespoonolive oilSea salt and black pepper
Filling:
Olive oilfor cooking8ozhamdiced (try Jones Dairy Farm for Paleo friendly)1/2medium onionchopped1large bell pepperchopped3cupsbaby spinachchopped10large eggs1cupdairy free milk of choice1/2teaspoonfine sea salt1/4teaspoonfreshly ground black pepper1/2tspgarlic powder1/2cupdairy free cheddar shredsoptional (plus more for the top, if using)OR 3 Tablespoons nutritional yeastthis is for a cheesy flavor if you’re not using dairy free cheese
Instructions
Preheat your oven to 425° F and spread a 9×13” baking dish with avocado oil spray.Scrub your sweet potato or peel if you prefer. Thinly slice the potato and arrange the slices in the bottom of the baking dish, overlapping slightly.Drizzle olive oil over the potatoes and sprinkle with salt and pepper, then use your hands to coat the potatoes. Place the baking dish in the oven and bake for 20-25 minutes or until soft and beginning to turn golden brown. Once done, lower the heat to 400°F.Meanwhile, heat a large skillet over medium high heat and add 1 tablespoon of olive oil. Once hot, sauté the ham, onions and bell pepper until the ham starts to brown and the onions and pepper are soft and fragrant. Sprinkle with a bit of salt and pepper, then add the spinach and stir to combine until just wilted, then remove from heat and set aside.In a large bowl, whisk together the eggs, milk of choice, salt, pepper, and garlic powder. If using nutritional yeast (for Whole30) stir that in as well, or if using dairy free cheddar stir it in now.Arrange the ham and veggie mixture over the cooked potatoes, then pour the egg mixture over the top. If using dairy free cheddar, sprinkle some more over the top, then bake in the 400° oven for about 25 minutes or until the center is set.Allow the casserole to cool for several minutes in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days. Enjoy!
Nutrition
Calories: 172kcalCarbohydrates: 6gProtein: 11gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 178mgSodium: 552mgPotassium: 264mgFiber: 1gSugar: 2gVitamin A: 3439IUVitamin C: 24mgCalcium: 76mgIron: 1mg
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Want More Savory Breakfast Recipes? Try One of These!
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