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 Time 5 minutes

Cook Time 32 minutes

Total Time 37 minutes

Calories 259 kcal

Author Cheryl Malik

Ingredients

  • 1 pound Whole30-compliant breakfast sausage (recipe below)

  • 3 cups sliced button mushrooms

  • olive oil , as needed

  • 6 green onions , sliced

  • 3 Roma tomatoes , seeded and diced

  • 1 tablespoon chopped basil (or 2 teaspoons dried basil)

  • 16 ounces frozen chopped spinach , thawed

  • 1 1/2 teaspoons salt

  • 10 eggs

Whole30-Compliant Breakfast Sausage

  • 1 pound ground pork

  • 1 teaspoon dried sage

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • pinch dried marjoram

  • pinch crushed red pepper flakes

  • pinch ground cloves

Instructions

Whole30-Compliant Breakfast Sausage

  1. 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.

Whole30 Breakfast Bake

  1. Preheat oven to 350º.

  2. In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.

  3. 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 a 9x13" pan.

  4. 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.

Sarah Smiddy-Saunders