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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.
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.
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 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.
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Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms
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
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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This 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
This 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?
I would say a week!
I don’t use whole eggs. Do you think the equivalent of egg beaters would work?
I don’t see why not!
Hi! 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:)
I’ve heard it freezes really well! Let me know if you try it, and good luck! 🙂
My 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!
Hi! 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!
Looks 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?
I wouldn’t halve the cooking time, but maybe start checking it around 20 minutes. And I think an 8×8 would work pretty well!
If 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!
I 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!
I 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 🙂
If 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 🙂
How would you recommend reheating this?I want to make it Sunday and eat it throughout the work week!
If 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?
Does this freeze well? I’m cooking for 1 so even halving recipes leaves with too much!
I haven’t tried it but i think it would freeze just fine!
Could you use canned diced tomatoes drained??
I think that could work! Make sure they are drained very, very well