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 oil
- Sea salt and black pepper
- ham, diced (try Jones Dairy Farm for Paleo friendly)
- onion
- bell pepper
- baby spinach
- eggs
- dairy free milk of choice
- garlic powder
- dairy free cheddar shreds, optional
- OR 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}
Ingredients
Crust:
- 1 large white sweet potato
- 1 tablespoon olive oil
- Sea salt and black pepper
Filling:
- Olive oil for cooking
- 8 oz ham diced (try Jones Dairy Farm for Paleo friendly)
- 1/2 medium onion chopped
- 1 large bell pepper chopped
- 3 cups baby spinach chopped
- 10 large eggs
- 1 cup dairy free milk of choice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 cup dairy free cheddar shreds optional (plus more for the top, if using)
- OR 3 Tablespoons nutritional yeast this is for a cheesy flavor if you’re not using dairy free cheese
Instructions
-
Preheat your oven to 425° F and spread a 9x13” 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
Want More Savory Breakfast Recipes? Try One of These!
Paleo Whole30 Bacon Veggie Breakfast Casserole
Whole30 Breakfast Casserole with Hash brown Crust
Sweet Potato Sausage Breakfast Hash
Chorizo Sweet Potato Breakfast Bowls
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This was delicious. It tastes even better as leftovers. I did exchange the sweet potatoes for regular potatoes. I’m not a fan of sweet foods for breakfast, so I really enjoyed it. I’ll definitely make it again, but with some green bell peppers next time.
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I like the idea of using regular potatoes – thanks for sharing! 🙂
So easy and flavorful
That’s a great idea! Thanks for sharing about using regular potatoes.
This was a great breakfast casserole. I love how it was well balanced with eggs, and veggies, and ham for flavor. So good! I am pinning to bring as a pretty healthy classroom dish that even kids will eat.
This breakfast recipe is a winner eggs, avocado, and crispy bacon on toast. Quick, tasty, and packed with nutrients for a great start to your day!
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Ham and Veggie Breakfast Casserole is the best, and it gives a delicious taste. I saw this recipe is easy and I can try it. You are good to have such amazing recipes with us.