This Sausage and Egg Whole30 Breakfast Casserole is healthy, delicious, and full of flavor! Made with sausage, eggs, spinach, peppers, onion, and spices, it’s so good you’ll want to eat it every day of the week.
Sausage and Egg Whole30 Breakfast Casserole
Hey everyone!
I’m SO excited to share today’s breakfast recipe with you, as it’s one of my FAVORITE breakfasts ever – Sausage and Egg Whole30 Breakfast Casserole.
I first started making/eating this delicious and healthy Whole 30 breakfast casserole a few years ago while doing my first Whole30, and it’s incredibly easy to make and SO flavorful!
This Whole30 Breakfast Casserole features delicious turkey sausage, eggs, fresh veggies including peppers, onion, and spinach, and my fave onion and herb spice blend to bring it all together!
P.S. If you’re not familiar with Whole30, it’s basically a clean eating plan to re-set your body and I LOVED it.
Check out the full post with my Whole30 Results and Life After Whole30 for all the details.
If you wanna learn how to make this incredible Sausage and Egg Whole30 Breakfast Casserole, then keep reading below and watch the full step-by-step video tutorial over here.
Don’t forget to subscribe to my Youtube Channel for weekly recipe videos!
Sausage and Egg Whole30 Breakfast Casserole
One of the reasons I love this Whole 30 Breakfast Casserole is I can make it on a Sunday and have my breakfast set for the whole week ahead.
I also love using this awesome casserole dish, so I can make it and store it in the same dish.
Now I know what you’re thinking – “Don’t you get tired of eating this Whole 30 breakfast bake everyday?”
Honestly, no.
It’s so flavorful and loaded with healthy ingredients that keep you full and energized throughout your morning, that I have zero complaints with eating it repeatedly.
It’s also super easy because all the ingredients can be prepped ahead.
Oh, and can we just appreciate how colorful and pretty the veggies look in it? So yummy!
Reasons You’ll Love This Whole 30 Breakfast Casserole
- It’s healthy, delicious, and Whole30, Paleo, and Keto Approved
- It’s easy for weekly meal-prep, and ingredients can be prepped ahead
- It isn’t heavy like traditional breakfast casseroles that give you a mid-morning slump
- You can switch up the veggies and seasonings for yummy variations (mushrooms, tomatoes, and sweet potatoes are all great options)
More Healthy Breakfast Recipes to Try:
Sausage and Egg Whole30 Breakfast Casserole
The best part about this Sausage and Egg Whole30 Breakfast Casserole is it’s super easy to make and doesn’t require a ton of tools or ingredients.
If you’re following a Whole30 plan, you will want to make sure you are using ingredients that are sugar-free and Whole30 compliant, so I’ve linked the ones I use below.
I’ve also included a list of my favorite tools and some helpful tips for making sure your Whole 30 breakfast casserole turns out amazing!
Recommended Tools/Ingredients for Whole30 Breakfast Casserole:
- Mrs Dash Onion & Herb Seasoning (Whole30 Approved)
- Ground Turkey Sausage (Whole30 Approved)
- Non-Stick Skillet
- 13×9 Glass Baking Dish – Perfect for baking/storing without extra dishes!
- Glass Mixing Bowl
- Whisk
- Cooling Rack
Tips For Making The Best Sausage and Egg Whole30 Breakfast Casserole
Use fresh veggies if possible
I’ve found using fresh peppers and onions really enhances the overall flavor of the dish, and gives you a better texture for your casserole.
I also prefer to use fresh spinach, but if you use frozen spinach, make sure you squeeze any excess water out of your spinach to avoid a watery casserole.
Don’t overbake your casserole
I’ve found mine gets done perfectly at 28 minutes, but of course every oven is different.
A simple way to check to see if it’s done is to stick a knife in the center of the breakfast casserole and if it comes out clean, it’s done.
Prep your veggies and sausage ahead
Usually if I have extra time in my schedule, I’ll go ahead and chop up my veggies and refrigerate them in an airtight container until I’m ready to cook the breakfast casserole.
I also will sometimes cook my turkey sausage in advance, which helps save time.
Doing one or both of these things in advance can really help save time and effort when you’re reading to make your Whole30 Breakfast Casserole.
Add or switch up ingredients
This Whole30 Breakfast Casserole is a wonderful base recipe that can be variated with different ingredients and flavors to switch it up.
Feel free to add additional veggies such as mushrooms, tomatoes, broccoli, or sweet potato and/or change up the seasonings, or the meat you use.
If you’re not doing Whole30 you can also of course add yummy cheese.
I will sometimes add in some homemade taco seasoning and salsa to make it tex-mex and it’s delicious!
How to Store and Reheat Leftover Whole30 Breakfast Casserole
- To Store – Store leftover Whole 30 Breakfast Casserole in an airtight container and refrigerate for up to one week.
- To Reheat – Reheat individual servings for 30 seconds at a time in the microwave, until warm. You can also reheat the entire casserole in the oven at 350 degrees F for 5-10 minutes, or until heated.
- To Freeze – Place individual slices in an airtight freezer-safe container or freezer safe bags and freeze for up to 3 months. When ready to eat, let thaw in the fridge overnight and reheat in the microwave.
How to Make Sausage and Egg Whole30 Breakfast Casserole (Step by Step Tutorial)
Step 1: Chop Up Your Veggies
First preheat your oven to 350 degrees F and dice up peppers, onion, and chop your spinach. Set aside.
Step 2: Whisk Your Eggs
In a medium bowl, crack 12 eggs and whisk well. If desired, add a few drops of hot sauce and whisk until combined.
Step 3: Cook Your Sausage
In a large skillet over medium-high heat, add a little olive oil to coat, and cook turkey sausage until fully cooked. Drain away grease and set aside.
Step 4: Cook Veggies
In the same skillet cook the diced peppers and onions on medium heat until slightly softened (about 2 minutes).
Add in the chopped spinach and cook for 1 more minute. Remove from heat.
Step 5: Combine Ingredients + Season
Next, add the turkey sausage back to the pan and add in all your seasonings. Stir until well combined.
Step 6: Pour in Casserole Dish + Bake
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.
Bake for 25-30 minutes or until a knife comes out of the center clean, and let cool for 5-10 minutes before slicing and serving.
Doesn’t it look delicious?!
Sausage and Egg Whole30 Breakfast Casserole
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Sausage and Egg Whole30 Breakfast Casserole is healthy, delicious and full of flavor! Made with sausage, eggs, spinach, peppers, onion, and spices, it’s so good you’ll want to eat it every day of the week.
Ingredients
- 1 pound Whole30-compliant breakfast sausage (I use Butterball All-Natural Fresh Turkey Breakfast Sausage)
- 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 eggs
- hot sauce (optional to taste)
Instructions
- Preheat oven to 350 degrees
- Next 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.
- 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.
- 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!
Notes
Store leftovers in airtight container in refrigerator for up to 1 week.
Reheat individual servings for 30 seconds at a time in the microwave, until warm. You can also reheat the entire casserole in the oven at 350 degrees F for 5-10 minutes, or until heated.
To freeze, place individual slices in an airtight freezer-safe container or freezer safe bags and freeze for up to 3 months. When ready to eat, let thaw in the fridge overnight and reheat in the microwave.
Keywords: Whole30, Breakfast, Casserole, Sausage, Eggs, Easy Breakfast, Healthy Breakfast, Paleo, Keto, Sausage and Egg Breakfast Casserole, Breakfast Casserole, Healthy Breakfast Casserole
Looking for More Whole30 Recipes? Try These:
- Delicious Sweet Potato Chicken Poppers
- Healthy Instant Pot Hamburger Soup
- Oven Baked Lemon Pepper Chicken Thighs
Check Out These Other Healthy Recipes:
- Healthy Banana Chocolate Chip Muffins
- Healthy Grilled Chicken Breast Recipes
- Skinny Chicken Taco Pinwheels
Hope you love my Sausage and Egg Whole30 Breakfast Casserole recipe and will give this a try for a healthy, Whole30 approved breakfast soon!
Have you ever done or considered doing Whole30? Let me know in the comments!
Thanks for stopping by! – Cara
Pin This Post
Do you think I can make in advance, cook , cool and then freeze?
Yes! I’ve actually done that before and it’s still great. You can actually cut out individual serving sizes and place in freezer bags to make it easy for re-heating throughout the week.
My first time making casserole for breakfast. Easy to make. I’ll let you know how it turns out. Thank you for something new
Hope you enjoyed it!
I love this recipe but have found that it takes way over 30 minutes to cook. It’s very funny in the middle after 30 minutes and I usually have to cook closer to 45. Any suggestions as to why this might be the case?
Hey Maddy, it’s most likely your oven. All ovens are of course different and depending on how old or new it is, the cooking times can vary. The oven I used when making this recipe was an older oven so that could be why it took me less time. Glad you enjoyed the recipe!
My wife loves eating breakfast casseroles. We went out one morning after eating one and right as we pulled up to a stop sign wife threw up in my car. While that was gross, it got worse because she threw up again on our carpet at home. We had to call a carpet cleaning service to get our carpets cleaned up. So far, my wife has loved your casserole. I guess I will be making your casserole from now on! My wife says thanks.
★★★★★
Glad you and your wife enjoy it. Thanks for rating it 5 stars!
Delicious!!!
★★★★★
Thanks Sue!
Can you prepare this the night before and then put in the oven in the morning?
Yes, you can. Simply cover with a lid or plastic wrap and refrigerate until ready to bake the next day.
Thanks so much! Plan on fixing this over the holidays, for guests 😀
You’re welcome! Hope you all enjoy it!
Do you have nutritional facts for this dish? I’m only wondering so I can log it with my current diet
Hi Megan,
I don’t sorry, but you can put everything into My Fitness Pal or something similar and it will tell you. Enjoy!
What is the white stuff on top in the picture that looks like cheese? I do not see that in the recipe.
Hi Kerrie, it’s the egg whites from the eggs. Enjoy!
Has anyone tried this in a slow cooker?
Hi Stacey, I haven’t tried it in the slow cooker because it bakes up quickly in the oven, but if you do let me know how it works out!
Thanks for sharing! How far ahead of time can I make it?
You’re so welcome! I usually make it the night before, but it stays fresh in the refrigerator for up to 1 week.
This looks so good! What a great way to still enjoy a hearty breakfast while sticking to this diet!
Thanks Suzanne! It’s one of my favorites year-round.
Have you tried cooking in two 8×8 pans? Wondering how that would affect the cooking time! 🙂
Hi Lauren! I haven’t, but if you end up trying it I’d love to hear how it turns out. I wouldn’t think you would have to adjust the times since essentially you’re putting half the ingredients into each. Hope you enjoy it!
First off I love this!
Second I have a question.. How long does this stay good in the air tight container in the fridge? is it just one week? Or two??
Thanks Kelby! Mine usually stays good for about a week. If you don’t expect to eat it all in that amount of time, I’d recommend freezing the rest of it. Hope you enjoy it!
Made this for my breakfast meal prep and really enjoyed it. Do you have the nutritional information for it somewhere?
So glad you loved it! And I don’t, sorry. You can always enter it into myfitnesspal or something similar.
Really good and simple
★★★★★
Thanks Dawn! So glad you enjoyed it! 🙂