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

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

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

Equipment

  • Large bowl
  • Medium skillet
  • 9x13 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.

Nutrition

Serving Size: 1serving | Calories: 268kcal | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 795mg | Potassium: 573mg | Total Carbs: 5g | Fiber: 2g | Sugar: 2g | Net Carbs: 3g | Vitamin A: 6491IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 3mg
Recipe By:Cheryl Malik