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