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Sausage and Egg Whole30 Breakfast Casserole

A warm and comforting protein-packed breakfast casserole that is Whole30 compliant and easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 pound Whole30 approved breakfast sausage or turkey sausage The main source of savory flavor and fat.
  • 1 tablespoon olive oil For coating the pan.
  • 1 medium white or yellow onion, diced Adds sweetness and depth.
  • 1 medium green bell pepper, diced Adds color and mild sweetness.
  • 1 medium red bell pepper, diced Adds color and a slight crunch.
  • 2 cups fresh spinach, chopped (or 16 ounces frozen, thawed and drained) Adds color and nutrients.
  • 1/2 teaspoon garlic powder Adds garlic flavor without raw intensity.
  • 1 teaspoon salt-free Mrs. Dash Onion & Herb Seasoning Adds familiar flavor.
  • salt and pepper, to taste Basic seasoning.
  • 12 large eggs The binder and structure for the casserole.
  • to taste hot sauce Optional for adding heat.

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. Dice the peppers, onion, and chop the spinach. Set aside.
  3. In a medium bowl, crack the eggs and whisk well. If desired, add a few drops of hot sauce and whisk until combined.
Cooking
  1. In a large skillet over medium-high heat, add olive oil to coat the pan and cook the sausage until fully cooked. Drain meat and set aside.
  2. In the same skillet, cook the diced peppers and onions on medium heat until slightly softened (about 2 minutes). Add in chopped spinach and cook for 1 more minute. Remove from heat.
  3. Add the cooked sausage back to the pan and add in all seasonings. Stir until well combined.
  4. Pour the combined sausage and veggie mix into a 9x13 glass baking dish that has been sprayed with non-stick olive oil.
  5. Top with the egg mixture and an even sprinkling of onion and herb seasoning.
  6. Bake for 25-30 minutes or until a knife comes out of the center clean.
  7. Let cool for 5-10 minutes before slicing and serving. If desired, top with salsa before serving.

Notes

Letting the casserole rest helps it set and makes it easier to cut neat squares. Cool leftovers completely, then refrigerate for up to 4 days.