This Whole30 breakfast casserole with sausage, eggs, spinach, and mushrooms is flavorful enough to live off of during a Whole30. You’ll love this healthy, paleo breakfast because it’s packed with flavor, protein, and fiber, making you feel a-freaking-mazing all day.
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, and Whole30 ranch dressing. 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 this Whole30 breakfast casserole that week, not once! No, I fell in love with the creamy egg bake, the rich sausage, the fresh veggies, the flavorful herbs. This is saying a lot, considering I need a savory breakfast to be absolutely top notch to maintain my attention.
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 casserole with sausage, eggs, spinach, and mushrooms might just be Whole30-perfect.
Why this Whole30 breakfast casserole is so good:
- It’s the Whole30 breakfast casserole for Whole30 breakfast casserole 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.
- This Whole30 breakfast casserole comes together quite easily, making your Sunday meal prep easier than ever.
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 efficiencies in the kitchen.
Variations
- This Whole30 breakfast casserole is super versatile, so you can try it with different meats (Bacon is great!) or veggies. Sun-dried tomatoes would be awesome in this.
- Increase the eggs to 12 for an eggier Whole30 breakfast casserole that makes a bit more.
- Swap out roasted sweet potatoes for the mushrooms if you’re not a fan of fungi.
- Evenly distribute the veggie filling among the cups in a muffin tin and pour the eggs over for an on-the-go breakfast option.
Tips
- Don’t overbake this Whole30 breakfast casserole! Cook it until it’s just set and a knife inserted into the center comes out clean.
- Make sure you squeeze the water out of your thawed spinach, otherwise you’ll end up with a watery mess! If you do forget, just sauté the veggie mixture longer or until the water is evaporated.
How to make this Whole30 breakfast casserole with sausage:
Preheat oven to 350º F. If making your own Whole30 breakfast sausage, combine all sausage ingredients in a medium bowl and mix well.
Brown and crumble sausage in a medium skillet over medium heat.
Add mushrooms and cook until softened, about 5 minutes.
Add remaining veggies and spices–spinach, tomatoes, green onions, basil, and salt–and cook about 2 minutes, or until slightly softened. Transfer to a 9×13″ baking dish.
Whisk eggs in a medium bowl until smooth. Pour over sausage-veggie mixture and smooth with the back of a spoon. Bake 25-30 minutes or until a knife inserted into the center comes out clean.
Recipes you’ll also like:
- Whole30 Hashbrown and Sausage Breakfast Casserole
- Paleo Sweet Potato Apple Breakfast Bake
- Sweet Potato Whole30 Breakfast Bowl
- Whole30 Breakfast Sandwiches
- Easy Whole30 Breakfast Sausage
- Whole30 Quiche Lorraine with Hashbrown “Crust”
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me on Instagram!
Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms
This Whole30 breakfast casserole with sausage, eggs, spinach, and mushrooms is flavorful enough to live off of during a Whole30. You'll love this healthy, paleo breakfast because it's packed with flavor, protein, and fiber.
Ingredients
- 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
- 1 1/2 teaspoons salt
- 10 eggs
Whole30-Compliant Breakfast Sausage
- 1 pound ground pork
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- pinch dried marjoram
- pinch crushed red pepper flakes
- pinch ground cloves
Instructions
Whole30-Compliant Breakfast Sausage
- 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.
Whole30 Breakfast Bake
- 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.
Kristin says
June 15, 2018 at 7:53 pmWhat are the nutrientian facts on this? I made it and love it, thanks!
Trixy says
May 30, 2018 at 9:28 amHello, after mixing the sausage ingredients, do I cook the sausage before adding it to the casserole dish? Thank you!
Cheryl Malik says
May 30, 2018 at 10:03 amYes, simply follow the directions under the breakfast casserole heading after 🙂
Heather says
July 15, 2018 at 6:16 pmWould adding cooked bacon work well with this recipe?
Cheryl Malik says
July 16, 2018 at 9:30 amSure!
georgie @ georgieeats says
May 29, 2018 at 5:03 amThis looks SO DELISH!! I seriously am going to HAVE to try this recipe soon… I have pinned it to remind myself! Thank you so much for the inspo!! G x
Megan says
March 12, 2018 at 9:56 pmThis is amazingggg! I was a little nervous ab all the spices but oh my goodness everything blends together so well! How long would you say this will keep in the fridge?
Cheryl Malik says
May 30, 2018 at 9:53 amI would say a week!
Stephanie Sanders says
February 22, 2018 at 7:09 amI don’t use whole eggs. Do you think the equivalent of egg beaters would work?
Cheryl Malik says
February 22, 2018 at 5:10 pmI don’t see why not!
Jane says
January 21, 2018 at 2:43 pmHi! I love this bake! My husband and I ate this practically every day of our whole 30 last time we did it. I am getting ready to try the Keto this time around and am trying to prep some foods ahead of time and wondering if u think that this would turn out ok if I made it and froze and then defrosted it in a few weeks when I begin my challenge? Thank you:)
Cheryl Malik says
January 23, 2018 at 10:44 amI’ve heard it freezes really well! Let me know if you try it, and good luck! 🙂
Sheri says
January 15, 2018 at 11:37 amMy fiance and I are on Day 8 of the Whole 30 and getting ready to make this. It looks amazing! Only thing is, we are completely out of spinach. We have everything else and lots of other veggies. Any suggestions for a spinach substitute? Thanks!
Cheryl Malik says
January 16, 2018 at 12:32 pmHi! If you have any sort of greens, that’ll work fine. I’d make sure to steam kale or chard first. And honestly, if you leave out the spinach entirely, you’ll be fine – I just love getting my greens in in the morning!
Melissa says
January 5, 2018 at 9:28 amLooks so yummy! If I make half the recipe, would you recommend reducing the baking time? Also do you think I could use an 8×8 pan for half Tyne recipe?
Cheryl Malik says
January 5, 2018 at 11:10 amI wouldn’t halve the cooking time, but maybe start checking it around 20 minutes. And I think an 8×8 would work pretty well!
Jallen says
December 30, 2017 at 5:39 pmIf I were to freeze this would you suggest doing so before or after cooking? I am getting my freezer stocked for after baby arrives and this looks so delishious!
Cheryl Malik says
January 2, 2018 at 10:53 amI would freeze it after cooking for sure! You could even bake it in muffin cups so it’s even easier to eat a quick and healthy breakfast during those exhausted newborn days!
Carla says
January 2, 2018 at 12:27 pmI made a similar recipe in muffin cups – while it could work for convenience, washing the eggs out of each section can be a total pain! If you go that route, I’d recommend that you grease each section really well or use cupcake cups (though I’m not sure if the eggs would stick to those and end up kinda weird).
I’m going to try your way next week (Day 7 of Whole30 by then, woot!) because a single pan will be easier to clean. It goes a long way since Whole30 = 32490230948 dishes! Then I’ll cut up into portions for me and the husband, and we’ll be set for a few days. Thanks for this recipe and I’ll be checking out the rest of your site 🙂
Cheryl Malik says
January 3, 2018 at 10:59 amIf you make this in muffin tins, I would definitely recommend parchment cups! Those would be so perfect and would not leave any of that horrible egg crud on the pan… seems like it sticks forever, right?!
And yes, any time you can minimize dishes and prep on a Whole30, I call that a win!! I’m hope you like everything 🙂
Katie says
December 29, 2017 at 12:29 amHow would you recommend reheating this?I want to make it Sunday and eat it throughout the work week!
Cheryl Malik says
December 29, 2017 at 10:54 amIf you use the microwave, it’s great in there! It doesn’t dry out that way. If you don’t, I’d just reheat it in a 300 degree oven for something like 10 minutes maybe?
Lauren says
December 27, 2017 at 1:21 pmDoes this freeze well? I’m cooking for 1 so even halving recipes leaves with too much!
Cheryl Malik says
December 27, 2017 at 5:05 pmI haven’t tried it but i think it would freeze just fine!
Carey says
December 19, 2017 at 2:01 pmCould you use canned diced tomatoes drained??
Cheryl Malik says
December 19, 2017 at 5:02 pmI think that could work! Make sure they are drained very, very well
Colette says
December 12, 2017 at 8:41 pmIf I were to put in muffin cups what should I adjust the baking time to?
Cheryl Malik says
December 13, 2017 at 1:06 pmI don’t think you’d need to reduce the duration too much. Try 22 minutes!
Stacy G says
December 1, 2017 at 9:48 pmI love the idea of this recipe!!!I am not on any specific diet, but am looking for healthier recipes to lose a few and not feel like I’m starving myself to do it. This looks so perfect!!! I plan on making this Monday morning, subbing the sausage with turkey, and eating the leftovers for breakfast all week! Super excited! Thanks for sharing!!
Cheryl Malik says
December 4, 2017 at 11:36 amThis makes perfect leftovers! I hope you like it 🙂
Anna says
November 8, 2017 at 7:22 pm5 stars!!!
Cheryl Malik says
November 9, 2017 at 11:23 amThanks Anna!
Lisa says
November 2, 2017 at 8:04 pmThis looks amazing. Can i make ahead and bake this in the morning?
Cheryl Malik says
November 3, 2017 at 11:10 amHere’s what I’d do: make everything ahead but DON’T add the eggs yet. In the morning, crack all the eggs, pour over, and bake. That should only take you a couple minutes in the morning and will help the dish come out super fresh!
Emily says
October 26, 2017 at 8:19 pmJust made this for dinner on day 25 of my first Whole30, and it is the best thing we’ve had yet! Incredible. Thank you for sharing!
Cheryl Malik says
October 27, 2017 at 11:13 amThat’s wonderful news! I’m so happy to hear that 🙂
Patti says
July 6, 2017 at 10:45 amLooks greats! Quick question…. would this keep over the week and be ok reheated? Thanks!
Cheryl Malik says
July 6, 2017 at 1:45 pmAbsolutely! I’ve done that several times 🙂
Kim W. says
May 11, 2017 at 12:06 amThis was very flavorful and delicious! I added garlic powder and substituted pork with ground turkey and added more veggies that I personally like. Thanks for sharing the recipe. =)
Cheryl Malik says
May 11, 2017 at 8:46 amI’m so glad you liked it! It’s so versatile, isn’t it? Thanks for your comment, Kim! ❤️
Stephanie says
April 21, 2017 at 8:11 amHello! I’m going to make this recipe this weekend. I have fresh spinach, do you recommend cooking it first before putting it in the casserole? And also can you recommend a substitute for marjoram?
Cheryl Malik says
April 21, 2017 at 9:53 amI would chop it and sauté it lightly first, yes, but make sure you squeeze alllllll of the water out! You’d be fine with just chopping it and leaving it raw, too. Do you have poultry seasoning? That works to replace the marjoram too. There’s another whole30 breakfast sausage recipe on my blog, if you go to 40aprons.com (it should be on the homepage!), if you want to check it out. I hope you like it, and let me know if you have any other questions!
Joseph Semifero says
August 18, 2018 at 1:13 pmUse Oregano in place of Marjoram just a little less.
Nancy says
April 17, 2017 at 7:42 am5 STARS (The fifth star won’t light up.) I made this exactly as written for Easter yesterday. It was truly the best tasting egg dish I’ve had and everyone loved it. We are not doing Whole 30, I just thought this looked outstanding, and it was! Next time I’ll include some other veggies. Thanks for showing something like this can be great even without cheese… 🙂
Cheryl Malik says
April 17, 2017 at 10:13 amYay! I’m so glad you enjoyed it, even though you’re not on a Whole30! “Showing something like this can be great even without cheese” is basically the best compliment ever, ha! Thank you for 5 stars, despite our funky recipe plugin quirks 😉
Betsy says
April 10, 2017 at 9:16 amWhat can I sub for the mushrooms? Not a fan of them.
Cheryl Malik says
April 10, 2017 at 11:09 amYou could sub any veggie, like broccoli or asparagus. The recipe is very forgiving and versatile! Let me know what you choose and how you like it 🙂