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Easy Sausage and Egg Whole30 Breakfast Casserole
This Sausage and Egg Whole30 Breakfast Casserole is a hearty, colorful breakfast packed with savory sausage, tender vegetables, spinach, and fluffy eggs. It is easy to prepare, serves a crowd, and makes a satisfying make-ahead meal for busy mornings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Why Make This Recipe
- Simple to prepare: Cook the sausage and vegetables, whisk the eggs, layer everything in a baking dish, and bake.
- Packed with satisfying ingredients: Sausage, eggs, peppers, onions, and spinach create a filling breakfast with plenty of flavor.
- Great for meal prep: Cut the casserole into portions for easy breakfasts throughout the week.
- A crowd-pleaser: This colorful breakfast casserole is ideal for family breakfasts, brunches, and holiday gatherings.
Ingredients
- 1 pound Whole30 approved breakfast sausage or this turkey sausage if not Whole30.
- Olive oil for 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)
- 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
How to Make It
Preheat oven to 350 degrees.
Next dice up peppers, onion, and chop your spinach. Set aside. Prepare all the vegetables before cooking so they are ready to add to the skillet.
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 turkey 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 turkey sausage back to the pan and add in all your seasonings. Stir until well combined.
Pour combined sausage and veggie ingredients into a glass 9×13 baking dish that has been sprayed with non-stick olive oil.
Top with the egg mixture and an even sprinkling of onion and herb seasoning. Pour the eggs evenly over the sausage and vegetables so the casserole cooks consistently.
Bake for 25-30 minutes or until a knife comes out of the center clean.
Let cool for 5-10 minutes before slicing and serving. If desired, top with salsa and enjoy your delicious whole30 breakfast casserole!
How to Serve It
- Top each slice with Whole30-compatible salsa or a few drops of hot sauce.
- Serve with sliced avocado or fresh fruit for a balanced breakfast plate.
- Pair it with roasted potatoes or a simple green salad for brunch or lunch.
How to Store It
Store cooled leftovers in an airtight container in the refrigerator. Enjoy within 3–4 days.
For longer storage, wrap individual portions tightly and place them in a freezer-safe container or bag. Freeze for up to 2–3 months for best quality.
To reheat, thaw frozen portions in the refrigerator overnight when possible. Warm refrigerated or thawed portions in the microwave until heated through, or place them in a covered oven-safe dish and reheat in a moderate oven until hot. Avoid overheating, which can make the eggs firm or rubbery.
Helpful Tips
- Drain the cooked sausage before adding it to the casserole to help prevent excess grease.
- If using frozen spinach, thaw and drain it thoroughly so extra moisture does not make the casserole watery.
- Let the baked casserole rest for 5-10 minutes before slicing. This helps the eggs set and makes cleaner portions.
- For even cooking, spread the sausage and vegetables into a level layer before pouring in the eggs.
Optional Variations
- Use fresh spinach or 16 ounces frozen, thawed and drained, depending on what you have available.
- Add extra hot sauce to the egg mixture for a spicier casserole.
- Try different Whole30 approved sausage seasonings or add additional diced vegetables, such as mushrooms or zucchini, if desired.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes. Prepare and bake the casserole ahead of time, then refrigerate it in an airtight container. Reheat individual portions when ready to serve.
Can I use frozen spinach?
Yes. Use 16 ounces frozen spinach, thawed and drained. Squeezing out excess moisture helps keep the casserole from becoming watery.
How do I know when the casserole is done?
The casserole is ready when a knife inserted into the center comes out clean.
Can I freeze sausage and egg casserole?
Yes. Freeze cooled individual portions in freezer-safe containers or tightly wrapped packaging. Thaw in the refrigerator before reheating for the best texture.
Is this casserole Whole30 compliant?
Use Whole30 approved breakfast sausage and check the labels of all packaged ingredients, including sausage, seasonings, hot sauce, and salsa, to ensure they meet Whole30 requirements.
Sausage and Egg Whole30 Breakfast Casserole
A hearty, colorful breakfast packed with savory sausage, tender vegetables, spinach, and fluffy eggs. Perfect for meal prep and serves a crowd.
Ingredients
Main Ingredients
- 1 pound Whole30 approved breakfast sausage or turkey sausage
- 1 tablespoon Olive oil for 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)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt-free Mrs. Dash Onion & Herb Seasoning + sprinkle on top of casserole
- to taste Salt and pepper
- 12 large eggs
- to taste Hot sauce, optional
Instructions
Preparation
- Preheat oven to 350 degrees.
- Dice up peppers, onion, and chop your 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.
Cooking
- In a large skillet over medium-high heat, add a little olive oil to coat and cook turkey 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 turkey sausage back to the pan and add in all your seasonings. Stir until well combined.
- Pour combined sausage and veggie ingredients into a glass 9×13 baking dish that has been sprayed with non-stick olive oil.
- Top with the egg mixture and an even sprinkling of onion and herb seasoning. Pour the eggs evenly over the sausage and vegetables so the casserole cooks consistently.
- Bake for 25-30 minutes or until a knife comes out of the center clean.
Serving
- Let cool for 5-10 minutes before slicing and serving. If desired, top with salsa.
Notes
Store cooled leftovers in an airtight container in the refrigerator. Enjoy within 3-4 days. For longer storage, wrap individual portions tightly and freeze for up to 2-3 months for best quality.
