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This Whole30 breakfast casserole with eggs and sausage is loaded with savory sausage, fluffy eggs, and perfectly seasoned vegetables—all baked together into one satisfying, make-ahead meal. It’s amazing for busy mornings, meal prep, or feeding a ravenous family, and it reheats beautifully throughout the week. Plus, it’s naturally paleo, keto-friendly, and dairy-free!
See recipe card below for full list of measurements, ingredients, and instructions.
Any time we’re on a Whole30, I spend a couple of 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, and fresh herbs.
And you know what? I never tired of eating this breakfast casserole with eggs and sausage that week, not once! No, I fell in love with the creamy egg bake, the rich sausage, the fresh veggies, the flavorful herbs. With loads of veggies and plenty of protein, this Whole30 breakfast casserole might just be Whole30-perfect!
Why This Recipe is So Good
- Bake this once on Sunday and you’ve got protein-packed breakfasts ready to grab all week long. Just reheat a slice in the microwave and you’re out the door with a satisfying, compliant breakfast in hand.
- It’s so darn versatile! Use whatever vegetables you have on hand, swap the sausage for ground turkey or bacon, or add your favorite Whole30-approved seasonings. This recipe is incredibly forgiving and adapts to what’s in your fridge.
- The combination of seasoned sausage, perfectly cooked eggs, and tender veggies creates a hearty, filling breakfast that’ll keep everyone satisfied for hours—no one will guess it’s Whole30!
- If you can brown sausage and whisk eggs, you can make this breakfast bake. It’s straightforward, beginner-friendly, and comes together in about 10 minutes of active prep time. Amazing, right?!
What You Need to Know Before You Start
- Taking just a few extra minutes to cook down the peppers and onions removes excess moisture and concentrates their flavor. If you add raw veggies directly to the egg mixture, you’ll end up with a watery, soggy casserole—trust me on this one.
- If you pour whisked eggs directly over piping-hot sausage, you risk scrambling them prematurely, which creates an uneven texture. Give everything about 5 minutes to cool down, and you’ll get that smooth, custard-like consistency we want!
- Make sure you squeeze the water out of your thawed spinach; otherwise, you’ll end up with a watery mess! If you do forget, simply sauté the vegetable mixture for a longer time or until the water has evaporated.
- Use a well-seasoned cast iron skillet if you have one (it’s forgiven if you don’t, of course!). The sausage fat creates natural non-stick properties, and cast iron distributes heat evenly for perfect browning on the bottom and edges. No cast iron? A well-greased 9×13 baking dish works beautifully, too.
Recipe Variations
Switch Up the Protein: Bacon lovers, this one’s for you—swap the sausage for crispy, crumbled bacon and you won’t be disappointed. Ground turkey or chicken sausage work beautifully, too, especially if you’re looking for a leaner option.
Load Up On Veggies: Sun-dried tomatoes add an incredible depth of flavor here, and roasted sweet potatoes are a fantastic swap if mushrooms aren’t your thing. Spinach, zucchini, and diced tomatoes are all fair game—just make sure to sauté them first to avoid a watery casserole.
Make it Eggier: Bump up to 12 eggs instead of 10 for a fluffier, more egg-forward breakfast bake that yields a few extra servings. Perfect if you’re feeding a larger crowd or want even more protein per slice.
Create Breakfast Muffins: Grease a muffin tin and evenly distribute the cooked sausage and veggie mixture among the cups, then pour the whisked eggs over top. Bake at 350°F for 18-22 minutes for perfectly portioned, grab-and-go breakfast muffins that are ideal for busy mornings.
Frequently Asked Questions
Heck, yes! Assemble the entire casserole the night before, cover tightly with foil, and refrigerate. In the morning, let it sit at room temperature while your oven preheats, then bake as directed. You may need to add 5-10 extra minutes since it’s starting cold.
Tons! Any ground breakfast meat works here—try bacon, ground turkey, or chicken sausage. Just make sure it’s Whole30 compliant if you’re following the program (watch for added sugars and non-compliant ingredients).
I know it’s tempting to take shortcuts, but yes, you should, and here’s why—raw vegetables release moisture as they cook, which can make your breakfast bake watery and soggy. Sautéing them first concentrates the flavors and ensures a perfectly textured casserole.
If you’re not doing Whole30, sharp cheddar or pepper jack would be delicious! Stir in about 1 cup of shredded cheese before baking.
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Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Whole30 Breakfast Casserole with Sausage and Eggs (Keto)
Equipment
- Large bowl
- Medium skillet
- 9×13 baking dish
- Medium bowl
Ingredients
- 1 pound Whole30-compliant breakfast sausage see below for recipe
- 3 cups white 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
- 12 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
Make 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.
Make 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.