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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 was very good, but for my taste, too “spinachy”. Next time I will use half the spinach and add half a cup of chopped onion as well. I missed that onion flavor as you don’t really taste the green onion.
I used 12 eggs and I added a good handful of non-dairy shredded cheese to the eggs before pouring over the cooked veggies.
Glad you enjoyed it! Hope you can tweak it to better fit your taste next time. 🙂
Can you make the night before and bake in the morning?
Sure!
Thanks for the recipe. The directions were easy to follow, the ingredients were easy to obtain and it came out delicious. Definitely a keeper
Took dish to a group gathering I made small changes. I only had fresh kale so I sautéed it & used that instead of spinach. And I used cherry tomatoes instead of roma ( its what I had). The only permanent change I will make to this recipe is next go around I will reduce the salt. ( not in the sausage portion but in the egg portion). This is just personal preference 😊. Keeper recipe for sure. (Meant to give this 5 stars not 3).
This is absolutely delicious! My toddlers and my once-picky husband even approve! I love the recipe as is, but if I’m being a little lazy, I’ll tweak the sausage by just adding Italian seasoning (no other changes!) and it is great as well! Thank you for an amazing recipe our whole family loves!
Just finished making this (and quickly devouring a piece)—so delicious! How long can I keep it in the refrigerator until I should freeze the rest?
Glad you liked it! We recommend storing it in the refrigerator for no more than 3-4 days. 🙂
I made this according to the recipe. After it was cooked, I was skeptical that the flavors were going to be satisfying, but I was wrong… it was delish! Next time, I would make a slightly spicier sausage blend, and I would cook the mushrooms separately, maybe with some salt and garlic, to get another layer of flavor. I was worried it would stick to the pan so I greased the pan with a little ghee. But that may not have been necessary, as the casserole came right out of the pan. I cut it into 8 pieces and froze it individually, which worked great. Yum!
Hi, I just made this last night for my start on Whole 30 and it’s delicious! The pan though was a beast to clean. Did anyone else have this issue? I know things like cooking sprays aren’t aren’t compatible, has anyone tried parchment paper with success?
I have found Avocado Oil spray that has zero other ingredients which has been a great help for many recipes!
how about using fresh spinach?
That’ll work! 🙂
This recipe was delicious! Thank you for sharing!
Glad you liked it!