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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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Can this be frozen? It is too much for me to eat in one week.
Absolutely! You can freeze the whole casserole or part of it.
Love this recipe! It’s so easy and delicious, thank you!
The first time I made it, I didn’t have sage or marjoram so I replaced with an Italian seasoning blend and it was perfect 🙂 I’ve made it the same ever since
That sounds yummy, too, Nicole!
I use the sausage spices from the Zuppa Toscana recipe. My family raves about it.
Hi! This recipe was great! I was wondering if I could freeze leftovers and if so how you reheat without drying them out? Thank you!
Hello! Yes, this recipe can definitely be frozen as a whole or in individual servings. To reheat smaller servings, we would just put one in the microwave for 1-2 minutes until heated through. 🙂
If reheating the entire thing from frozen, then we would heat in the oven at 350° for about 15-20 minutes or until the casserole is heated through.
Hi! I was wondering how you would freeze and defrost these if you’ve done that? Thank you!
Hi! We would either freeze this in individual servings by wrapping in plastic wrap or storing in a reusable bag until ready to eat. To thaw, we would simply cook in the microwave until heated thoroughly. Another option is the freeze the entire casserole, then warm in the oven at 350° for about 15-20 minutes or until heated thoroughly.
Can I half this recipe and put it in a 9×9?
Sure, try that out and let it know how it goes!
What constitutes a serving? I keep track of my macros and need to know what to enter in if I have a “slice” or “muffin” of this recipe.
It may be a little hard to see, but the recipe makes 8 servings.
Hi Cheryl. This recipe is awesome and I will use it for the rest of my life. I grew up with a breakfast strata for our traditional Christmas breakfast and have used that same basic recipe for a long time. However, I really prefer to eat as healthy as I can and stumbling across this recipe has been a life changer. I have made it many times already. First time making I followed your recipe pretty closely (which is difficult for me), but since, I have made many different alterations depending on what I have on hand or what I’m in the mood to eat. I’ve made it with sausage (pork, turkey and chicken), bacon and ground beef. The veggies get changed every time. I have made it with and without the mushrooms (only because I didn’t have any), I’ve used kale, bell peppers, shishito peppers, collards and even zucchini. Also, I am a single older women living alone and I work a strenuous job (UPS) on a sunrise shift, too early to eat before and too tired to cook after. Also, I am not happy if I don’t get my eggs for breakfast and I love my veggies. This recipe is absolutely perfect for me. Thank you so much for introducing me to such a wonderful healthy alternative to the breakfast strata.
Any suggestions on other veggies to add? I am making for someone who cannot eat peppers or tomatoes. Thanks.
Hi! You could add all kinds of things. Broccoli, cauliflower, carrots, zucchini, squash, potatoes, etc. The options are limitless!
I made this for weekend guests, and everyone really liked it! The only change I would make is to reduce the salt a little (personal taste), but the spices added to the sausage were absolutely delicious. We ate this with sliced avocado on the side and a splash of hot sauce.
This is a great recipe. I am a Weight Watcher, so I substituted very lean turkey for the pork and spray oil. It is virtually points free, very filling and very pretty. I would serve this to anyone. My husband agrees.