Sausage and Egg Whole30 Breakfast Casserole
A savory, protein-packed breakfast casserole loaded with sausage, colorful veggies, and fluffy eggs. Perfect for Whole30, meal prep, or feeding a crowd—delicious hot or cold!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 lb Whole30-compliant breakfast sausage (turkey or pork)
- Olive oil, for cooking
- 1 white or yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach, chopped (or 16 oz frozen, thawed and drained)
- ½ tsp garlic powder
- 1 tsp salt-free onion & herb seasoning (plus extra for topping)
- Salt and pepper, to taste
- 12 large eggs
- Hot sauce, optional
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Dice onion and peppers; chop spinach. Set aside.
- Whisk eggs in a bowl with hot sauce if using.
- In a skillet, heat olive oil. Cook sausage until browned; drain and set aside.
- In the same pan, sauté onion and peppers for 2 minutes. Add spinach; cook 1 minute more.
- Stir sausage back in with garlic powder, seasoning, salt, and pepper.
- Spread sausage and veggie mix in baking dish. Pour eggs evenly over top. Sprinkle extra seasoning.
- Bake 25-30 minutes, until set and golden. Cool 5-10 minutes before slicing.
Notes
- Use frozen spinach (thawed and squeezed dry) if fresh isn’t available.
- Store leftovers in the fridge up to 4 days or freeze individual slices for up to 3 months.
- Reheat in the microwave or oven until hot.
- Add mushrooms, kale, or swap sausage for ground chicken to customize.