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Bird's-eye view of a casserole with sausage, eggs, spinach, bell peppers, and onion.

Sausage and Egg Whole30 Breakfast Casserole

Egg and sausage casserole with peppers and spinach, baked for a hearty Whole30 breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat Oven:

    Heat oven to 350°F (175°C).

  2. Prep Vegetables:

    Cut peppers and onion into small cubes; slice spinach. Reserve.

  3. Beat Eggs:

    In a medium bowl, break 12 eggs and beat thoroughly. Optionally add a few drops hot sauce and mix until uniform.

  4. 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.

  5. 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.

  6. Combine Sausage and Veggies:

    Return turkey sausage to the skillet and add all seasonings. Mix until evenly distributed.

  7. Transfer to Baking Dish:

    Transfer sausage and vegetable blend to a glass 9x13-inch baking dish previously sprayed with non-stick olive oil.

  8. Add Egg Mixture:

    Pour the egg mixture over the top and sprinkle evenly with onion and herb seasoning.

  9. Bake Casserole:

    Bake for 25-30 minutes, until a knife inserted in the center emerges clean.

  10. Rest and Serve:

    Allow to rest 5-10 minutes before cutting and serving. Optionally garnish with salsa.