WHOLE30 BREAKFAST CASSEROLE WITH SAUSAGE, EGGS, SPINACH, AND MUSHROOMS RECIPE
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.
Prep Time : 5 minutes
Cook Time : 32 minutes
Total Time : 37 minutes
Servings : 8
Calories 259 kcal
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
Whole30-Compliant Breakfast Sausage
1. 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.
Whole30 Breakfast Bake
1. Preheat oven to 350º.
2. In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.
3. 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.
4. 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 from 40aprons.com
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