Whole30 Breakfast Casserole with Sausage and Eggs (Keto)
40aprons.com/whole30-breakfast-bake-sausage-eggs/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!
Recipe Makes (Approximate): servings
Equipment
- Large bowl
- Medium skillet
- 9x13 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.
Recipe Notes
Add Cheese: If you're not doing Whole30 and want to add cheese, sharp cheddar or pepper jack would be incredible stirred in before baking.
Sausage Substitutions: Any ground breakfast sausage works here—pork, turkey, chicken, or even compliant plant-based crumbles if that's your thing. Just make sure it's Whole30 approved if you're following the program (watch for added sugars and non-compliant ingredients).
Vegetable Variations: The combination of bell peppers, onions, mushrooms, and spinach is classic, but feel free to swap in zucchini, diced sweet potato, cherry tomatoes, or kale. Just remember to sauté everything first to remove moisture and ensure even cooking.
Boost the Protein: Want even more staying power? Add an extra egg or two, or increase the sausage to 1.5 pounds. The beauty of a breakfast bake is that it's incredibly flexible.
Make-ahead Instructions: Assemble the entire casserole the night before (through step 4), cover tightly with foil, and refrigerate overnight. 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 to the baking time since it's starting cold.
Storage and Reheating: Store leftovers in an airtight container for up to 5 days. It reheats beautifully in the microwave (60-90 seconds per portion) or in the oven at 350°F covered with foil for about 15 minutes.
Freezer-Friendly: Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual, or microwave from frozen for 2-3 minutes.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 268calProtein: 19gFat: 20gSaturated Fat: 6gTrans Fat: 1gCholesterol: 243mgSodium: 795mgPotassium: 573mgTotal Carbs: 5gFiber: 2gSugar: 2gNet Carbs: 3gVitamin A: 6491IUVitamin C: 8mgCalcium: 116mgIron: 3mg
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