Sausage and Egg Whole30 Breakfast Casserole
Egg and sausage casserole with peppers and spinach, baked for a hearty Whole30 breakfast.
Ingredients
- 1 lb 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 oz 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
Instructions
Preheat Oven:
Heat oven to 350°F (175°C).Prep Vegetables:
Cut peppers and onion into small cubes; slice spinach. Reserve.Beat Eggs:
In a medium bowl, break 12 eggs and beat thoroughly. Optionally add a few drops hot sauce and mix until uniform.Cook Sausage:
In a large skillet over medium-high heat, lightly coat with olive oil and cook turkey sausage until no longer pink. Remove meat, drain, and set aside.Sauté Vegetables:
In the same skillet over medium heat, sauté diced peppers and onion until they begin to soften, roughly 2 minutes. Stir in chopped spinach and cook an additional 1 minute. Take off heat.Combine Sausage and Veggies:
Return turkey sausage to the skillet and add all seasonings. Mix until evenly distributed.Transfer to Baking Dish:
Transfer sausage and vegetable blend to a glass 9x13-inch baking dish previously sprayed with non-stick olive oil.Add Egg Mixture:
Pour the egg mixture over the top and sprinkle evenly with onion and herb seasoning.Bake Casserole:
Bake for 25-30 minutes, until a knife inserted in the center emerges clean.Rest and Serve:
Allow to rest 5-10 minutes before cutting and serving. Optionally garnish with salsa.