Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms (Keto)

This Whole30 breakfast casserole with sausage, eggs, spinach, and mushrooms is flavorful enough to live off of during a Whole30. You’ll love this healthy, paleo breakfast because it’s packed with flavor, protein, and fiber, making you feel a-freaking-mazing all day. 

Ingredients

• 1 pound Whole30-compliant breakfast sausage (recipe below)
• 3 cups sliced button mushrooms
• olive oil , as needed
• 6 green onions , sliced
• 3 Roma tomatoes , seeded and diced
• 1 tablespoon chopped basil (or 2 teaspoons dried basil)
• 16 ounces frozen chopped spinach , thawed
• 1 1/2 teaspoons salt
• 10 eggs
• Whole30-Compliant Breakfast Sausage
• 1 pound ground pork
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• pinch dried marjoram
• pinch crushed red pepper flakes
• pinch ground cloves

Instructions

1. Whole30-Compliant Breakfast Sausage
2. Combine all ingredients in a medium bowl and mix well with your hands. Use in recipe right away or keep in an airtight container for 1 day in the fridge.
3. Whole30 Breakfast Bake
4. Preheat oven to 350º.
5. In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.
6. Add mushrooms and cook about 5 minutes or until soft, stirring occasionally. Add remaining vegetables, herbs, and salt and cook about 2 minutes or until slightly softened and well combined. Pour mixture into a 9x13" pan.
7. Crack eggs into a medium bowl and whisk well. Pour over sausage-vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean.

Recipe Adapted From Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms @ 40aprons.com