Sausage and Egg Whole30 Breakfast Casserole

ground sausage

🥗Healthier: turkey sausage

💰Cheaper: chicken sausage

Turkey sausage reduces fat while maintaining flavor.

almond milk

🥗Healthier: coconut milk

💰Cheaper: soy milk

Coconut milk adds creaminess without dairy.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more affordable and have a longer shelf life.

Preheat the oven to 350°F (175°C).

Dice a red bell pepper and one small onion.

Chop up the spinach and set aside.

In a medium bowl, crack 12 eggs and whisk well until combined.

In a large skillet, cook the breakfast sausage over medium-high heat until fully cooked.

Remove the sausage from heat, drain away any excess grease, and set aside.

In the same skillet, cook the diced peppers and onion over medium heat until slightly softened, about 2 minutes.

Add the chopped spinach and cook for an additional minute.

Turn off the heat and add the cooked sausage, salt, pepper, and onion and herb seasoning; mix until evenly combined.

Spray a glass 9 by 13 baking dish with non-stick cooking spray.

Pour the sausage and vegetable mixture evenly into the baking dish.

Top with the egg mixture.

Sprinkle the top with a bit more onion and herb seasoning.

Bake in the oven for 25 to 30 minutes, or until a knife comes out of the center clean.

Let the casserole cool for 5 to 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens