This Whole30 breakfast bake with sausage, eggs, spinach, and mushrooms is flavorful enough to live off of during a Whole30. You’ll love this Whole30 breakfast because it’s packed with flavor, protein, and fiber, making you feel a-freaking-mazing all day. This might just become your new favorite paleo breakfast bake!
I know I lament the eggy Whole30 regularly, and it’s true! I tire quickly of savory eggs every morning for breakfast. I need the dominant flavor of a dish to be, well, not eggs, so the fact that this Whole30 sausage egg passes muster says a lot.
Any time we’re on a Whole30, I spend a couple hours on Sunday afternoon, making dishes for the week. This usually looks like a batch of Whole30 garlic mayonnaise, Whole30 chicken salad, Whole30 ranch dressing, and my Whole30 bread pudding (OMG. I could–and can–eat this every single day.). But one Sunday, I was struck by the strangest, strongest urge to make a sausage and veggie bake, filled with chopped spinach, fresh tomatoes, sautéed mushrooms, homemade spicy breakfast sausage, and fresh herbs.
And you know what? I never tired of eating it that week, not once! No, I fell in love with the creamy egg bake, the rich sausage, the fresh veggies, the flavorful herbs.
Even better, I felt amazing after eating it, which is one of my very favorite things about eating a Whole30 breakfast. There’s no heaviness or energy slump. Nah, you feel light and energized and full until lunch. With loads of veggies and plenty of protein, this Whole30 breakfast bake with sausage, eggs, spinach, and mushrooms might just be Whole30-perfect.
You’ll love this dish because it’s the Whole30 breakfast bake for Whole30 breakfast bake haters. It’s packed absolutely full of flavor and contains tons of protein. It isn’t heavy, and there’s great fiber content, too. This dish is one where I combined basically everything good I could think of and included all my favorite veggies: sausage, mushrooms, tomatoes. We had fresh basil on hand, so of course I added it. However, you’d be fine without it, or you could substitute dried basil easily.
On top of being oh-so-flavorful, it’s super easy and pretty darn quick… major bonus points for anything Whole30, if you know what I mean. The directions go basically as follows: sauté stuff, pour eggs over, bake, um… eat? As much as I freaking love making mayonnaise all the time (liar, liar, pants on fire), I am all about some efficencies in the kitchen.
If you’re trying a Whole30 (and I really think you should), make sure you add this recipe to your meal plan! It’s fantastic, easy, and so healthy. It’s super versatile, so feel free to swap out any ingredients for what you have on hand. If you make it, tag me on Instagram @40aprons or use the hashtag #40aprons!
- 1 pound Whole30-compliant breakfast sausage (recipe below)
- 3 cups sliced button mushrooms
- olive oil, as needed
- 6 green onions, sliced
- 3 Roma tomatoes, seeded and diced
- 1 tablespoon chopped basil (or 2 teaspoons dried basil)
- 16 ounces frozen chopped spinach, thawed
- 1½ teaspoons salt
- 10 eggs
- 1 pound ground pork
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- pinch dried marjoram
- pinch crushed red pepper flakes
- pinch ground cloves
- Combine all ingredients in a medium bowl and mix well with your hands. Use in recipe right away or keep in an airtight container for 1 day in the fridge.
- Preheat oven to 350º.
- In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.
- Add mushrooms and cook about 5 minutes or until soft, stirring occasionally. Add remaining vegetables, herbs, and salt and cook about 2 minutes or until slightly softened and well combined. Pour mixture into a 9x13" pan.
- Crack eggs into a medium bowl and whisk well. Pour over sausage-vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean.