Sausage and Egg Whole30 Breakfast Casserole
This Sausage and Egg Whole30 Breakfast Casserole is a hearty, veggie-filled breakfast that makes mornings easier and more satisfying. It features savory sausage, colorful peppers, spinach, and fluffy eggs in a simple baking dish.
Ingredients
Main ingredients
- 1 pound Whole30 approved breakfast sausage or turkey sausage if not Whole30.
- Olive oil for pan Use as needed to coat the pan.
- 1 white or yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach, chopped (or 16 ounces frozen, thawed and drained) Drain frozen spinach well.
- 1/2 tsp garlic powder
- 1 tsp salt-free Mrs. Dash Onion & Herb Seasoning + sprinkle on top of casserole
- Salt and pepper, to taste
- 12 large eggs
- Hot sauce (optional to taste)
Instructions
Preparation and Cooking
- Preheat oven to 350°F (175°C).
- Dice peppers, onion, and chop the spinach. Set aside.
- In a medium bowl, crack 12 eggs and whisk well. If desired, add a few drops of hot sauce and whisk until combined.
- In a large skillet over medium-high heat, add a little olive oil to coat and cook sausage until fully cooked. Drain meat and set aside.
- In the same skillet, cook 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.
- Add the sausage back to the pan and mix in all seasonings. Stir until well combined.
- Pour the sausage and veggie mixture into a greased 9×13 baking dish.
- Top with the egg mixture and sprinkle with onion and herb seasoning.
- Bake for 25-30 minutes or until a knife comes out clean when inserted in the center.
- Let cool for 5-10 minutes before slicing and serving.
Notes
Top with salsa for a fresh finish. Pair with sliced avocado or fresh herbs for added flavor.