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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 casserole because it’s packed with flavor, protein, and fiber, making you feel a-freaking-mazing all day. 

Whole30 breakfast casserole with sausage, spinach, and mushrooms in a baking dish

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 and paleo 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.

Eggs pouring over Whole30 breakfast casserole with sausage, mushrooms, eggs

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.
Slice of Whole30 breakfast casserole with sausage on a plate with casserole in background

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.

Veggies and sausage for Whole30 breakfast casserole

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 paleo 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.
Veggies and sausage for Whole30 breakfast casserole

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Whole30 breakfast casserole with sausage, spinach, and mushrooms in a baking dish
Recipe By: Cheryl Malik
4.96 from 68 votes

Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms

Prep 15 minutes
Cook 35 minutes
Total 50 minutes
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.
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9 servings

Equipment

  • Large bowl
  • Medium skillet
  • 9×13 baking dish
  • Medium bowl

Ingredients

  • 1 pound Whole30-compliant breakfast sausage see below for recipe
  • 3 cups button mushrooms sliced
  • olive oil as needed
  • 6 green onions sliced
  • 3 Roma tomatoes seeded and diced
  • 1 tablespoon fresh basil chopped, or 2 teaspoons dried basil
  • 16 ounces frozen chopped spinach thawed
  • 1 ½ teaspoons salt
  • 10 large eggs

For Homemade Whole30-Compliant Breakfast Sausage

  • 1 pound ground pork
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 1 pinch crushed red pepper flakes
  • 1 pinch ground cloves

Instructions

For the 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.

For the Whole30 Breakfast Bake

  • Preheat oven to 350º Fahrenheit.
  • 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 baking dish.
  • 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. Serve warm.

Video

Approximate Information for One Serving

Serving Size: 1servingCalories: 268calProtein: 19gFat: 20gSaturated Fat: 6gTrans Fat: 1gCholesterol: 243mgSodium: 795mgPotassium: 573mgTotal Carbs: 5gFiber: 2gSugar: 2gNet Carbs: 3gVitamin A: 6491IUVitamin C: 8mgCalcium: 116mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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138 Comments

  2. I 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!!5 stars

    Reply

    1. Here’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!5 stars

      Reply

  5. Just 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!

    Reply

  7. This 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. =)5 stars

    Reply

  8. Hello! 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?

    Reply

    1. I 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!

      Reply

  9. 5 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… 🙂4 stars

    Reply

    1. Yay! 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 😉

      Reply

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