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.