I try not to consume eggs regularly. They make me bloat. But that’s because my body is an asshole and is incredibly sensitive. You wouldn’t think my body would be like most of the guys I’ve dated. Kidding. I don’t date assholes. Nor do I really date. I like food more than dating. Food doesn’t have emotions. Nor do I. Therefore, we get alone well. Anyways, have any of you dealt with this issue? With the eggs, not the dudes? Not sure? Look down. Are you bloated? Can you see your goods? Did you consume eggs this morning? That’s how I figured it out. Easy peasy, lemon squeezy.

Now that we’ve talked about my digestive issues, let’s chat about the actual meal. I decided to make this because I really never make breakfast that is worthy of blogging about. I almost always eat leftovers for breakfast so that means I’m usually consuming some kind of random reheated meat and a butt load of fat. So I thought it would be nice to make some breakfast for my roommate (the Laursters) because she’s so awesome. Who doesn’t love cooking for friends? Assholes, that’s who. I fall under the category far too often. Damn.

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Paleo Savory Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 33 reviews

  • Yield: 6-9 1x


  • 12 eggs, whisked
  • 1lb chorizo, cooked and broken into pieces
  • 1 sweet potato, shredded
  • 1/2 yellow onion, diced
  • 2 tablespoons hot sauce (I used Siracha)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Start things off right by preheating your oven to 375 degrees.
  2. First you’ll want to get your chorizo (or other choice of meat) cooking. So add your chorizo to a hot skillet and let cook until it begins to crumble.
  3. While the meat is cooking, dice up your onion and shred your sweet potato. I shredded mine by throwing it in a food processor, using the shredding attachment. Genius.
  4. Now, beat those eggs of yours in a large bowl.
  5. Add the cooked meat, onion, and sweet potato to the bowl with the whisked eggs. Then add the rest of your ingredients and mix all together.
  6. Grease an 8×8 baking dish and add your egg mixture to it.
  7. Cook for 25-30 minutes until the eggs aren’t runny. The middle takes a bit longer so just be patient.
  8. Let sit for 10+ minutes before consuming.
  9. Then consume.

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  1. Lauren @ For the Love of Dixie says:

    Eggs make me gassy for sure, but I eat them anyways. Making this to take to a brunch in the a.m.

  2. Ryan S says:

    Great recipe idea! I plan to blog about it and share it with my friends.

    I subbed Turkey sausage and didn’t have an onion. Love the seasoning/sauce combination! Awesome flavor!

    I cooked for an additional 25mins because it still seemed watery/runny. I messed up by using too narrow of a dish (6×6? Numbers are hard).

  3. Shannon says:

    I just made this recipe for family this weekend and they all LOVED it! I always love how easy & delicious your recipes are & get a kick when my Non Paleo family enjoy them too!

  4. Jenn says:

    Made this to change up my obsession with the Tex Mex bake and it was good! Tex mex is still my favorite though. I used only 6 eggs just bc I’m not a HUGE egg lover. Also made it similar to the tex mex… cooked the chorizo, threw in the potato and onion, poured the eggs over, threw the whole pan into the oven to bake. Easier for me than transferring it to another baking dish. 🙂

  5. Mike says:

    Delicious. We make this all the time. I saute the onions before mixing them in, which turns out really good ( not as much of that strong onion-y flavor if that makes sense )

  6. Dana Lu says:

    SO GOOD. I use the pork chorizo sausages that they make in house at Whole Foods. For the hot sauce I used half Siracha and half Frank’s red as I was worried full Siracha would have been too spicy for me (and I think it would be). Then topped with some avocado. Will def make again!

  7. Robin says:

    Made this morning, exactly as written except added some broccoli I had chopped up very fine in processor. Used Siracha, not too spicy at all, perfect! Made in 9″x13″ pan took 30 minutes to bake, will definitely make again…and again…and again 🙂

    1. juli says:

      yay!! glad you liked it!

  8. Traci says:

    EGG ALLERGY BUDDIES: Find some duck eggs, or even goose (they’re huge)– your allergy may just be to chicken eggs.

    Trying this in the am with company, since everyone’s results are so positive…

    BTW I hated sweet potatoes, too, but now on Paleo for a year and a half, I love them AND they keep you full/blood sugar stable. Get colorful ones, tho!

    1. Chris says:

      You’re right Traci. But goose eggs are not only huge, they’re expensive. There are several farms in Pennsylvania that sell goose eggs and duck eggs.

      So, I have my ingredient list for this, which I’ll make for my Thanksgiving guests from South Carolina later this month. First, the guests will bring the (dark orange flesh) sweet potatoes; I’ll substitute duck eggs (like you suggest) and Italian turkey sausage, add mushrooms and some special hot peppers from my neighbor’s garden (gotta be careful with these).

      I think this is going to be fun!

  9. Juliet Shavitz says:

    I have made this before and just love it. My question now is can I get all the ingredients together and refrigerate them overnight and then put them in the baking dish in the morning to bake it.

  10. Katie says:

    Can you make this in advance and freeze it?

    1. juli says:

      i don’t find that eggs freeze very well so i wouldn’t do that myself, but you can try it out yourself and see what you think!