Whole30 Breakfast Casserole

I have an eat any time of day, please everyone at the table, flex to your refrigerator breakfast/brunch/brinner kind of recipe for you today: Whole30 Breakfast Casserole.

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This recipe is made with sausage, eggs, spinach, and hash brown potatoes. I originally intended it to be a breakfast for a crowd recipe for those of us who are still hanging out at home in our PJs, not really sure what day it is. (Isn’t this week between Christmas and New Year’s the best/weirdest?)

In actuality, like the Vegetarian Breakfast Casserole I tested a few weeks ago, today’s breakfast casserole recipe turned out to be one of the happiest leftover situations in which I have ever found myself.

I ate slices of this yummy Whole30 breakfast casserole for fast lunches alongside a green salad.

I shared more with girlfriends during a “breakfast for dinner” movie night.

Our neighbor had some. My blog friends had some. Everyone loved it. I didn’t even bother mentioning that it is gluten free, dairy free, and Paleo and Whole30 approved. What matters is that it is absolutely delicious.

I’m advertising this recipe as Whole30, because I know from years past that it’s diet many of you try out starting January 1^st (or let’s be kind to ourselves—January 2^nd).

If you plan to go Whole30 here in a few days, this recipe is going to be a godsend for you.

Friends who’ve done it have told me that finding Whole30 breakfast recipes they can make ahead is one of the hardest parts of the routine. This recipe is here for you. (Be sure to check out my Whole30 Vegetarian Power Bowls and Whole30 Breakfast Bowls too.)

Even if you don’t plan to follow Whole30, however, please give this recipe a try. It’s filling, flavorful, and no matter what time of day you serve it, it hits the spot.

Since Whole30 sausage can be hard to find at the store, this recipe cheats it by doing a shortcut homemade version. It turns out that sautéing regular ground turkey with the same Italian seasonings used to make regular sausage works serious magic.

From here, eggs are beaten and poured into a dish with the sausage, and the whole dish is baked, like an easier Whole30 breakfast frittata.

This casserole is sure to be a regular thing around here, long after 30 days have passed.

How to Make Whole30 Breakfast Casserole

The ingredients in this recipe are simple. Once the turkey is sautéed, simply layer and bake. To make your mornings as hassle-free as possible, don’t miss my overnight breakfast casserole prep tips below.

The Ingredients

• Whole30 Turkey “Sausage”. To make this casserole as healthy as possible, I used ground turkey to make homemade “sausage” for this dish. You can also make this a Whole30 breakfast casserole with ground pork.
• Veggies. For additional health value, I added yellow onion, green onions, and garlic to this casserole.
• Spinach. Use a pack of thawed, frozen spinach, squeeze it dry, and add it right to the recipe. It’s a foolproof, minimal effort way to give this healthy recipe an extra boost of veg.
• Eggs. The base of our casserole recipe. Eggs are high in protein and low in calories, making them ideal for this healthy breakfast.
• Almond Milk. I used unsweetened almond milk to keep this recipe dairy free, and it was perfect. You can use any other non-dairy milk you have on hand.
• Spices. A combination of salt, pepper, dried sage, Italian seasoning, and red pepper flakes turn the ground turkey from bland to delicious, flavorful “sausage” goodness.
• Hash Brown Potatoes. Frozen hash brown potatoes seriously cut down on prep time. Given my recent Sweet Potato Hash Browns confessions, I was shocked by how much I loved this Whole30 breakfast casserole with potatoes. They’re mild and almost melt into the baked eggs. It’s a lovely effect.

The Directions

1. Lightly coat the baking dish with nonstick spray.

2. Add the onion to the skillet, and cook until softened. Then, add the turkey and spices, cooking until browned.
3. Add the remaining vegetables to the skillet. Beat the eggs and milk together in a bowl.

4. Scatter the hash browns in the baking dish, and top with salt. Then, spread sausage mixture over the hash browns. Pour the egg mixture over the top, and sprinkle with green onions.
5. Bake covered for 20 minutes at 350 degrees F, then remove cover and bake for 15 to 20 more minutes. Let cool slightly before serving, and ENJOY!

Recipe Variations

• Whole30 Breakfast Casserole with Sweet Potatoes. Swap in shredded sweet potatoes instead of white potatoes for the hash brown portion of this casserole. (This Sweet Potato Hash is another great Whole30 recipe with Italian sausage and sweet potatoes.)
• Make it Vegetarian. Swap the sausage for a mix of roasted vegetables of your choice. Sweet potatoes, broccoli, and cauliflower would be a tasty combo.
• Paleo Breakfast Casserole. No changes! This recipe is Paleo as written.
• Breakfast Casserole with Italian Sausage. Try my scrumptious Healthy Breakfast Casserole.

Make Ahead and Storage Tips

• To Make Ahead. For a make ahead overnight casserole, fully assemble the casserole in the baking dish, cover, and store in the refrigerator overnight. When ready to serve, bake according to the directions.
• To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Reheat this casserole in a baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave until warmed through.
• To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• I like to wrap and freeze individual slices, and thaw them overnight in the refrigerator for quick meals.

Recommended Tools to Make This Casserole

• 9×13 Inch Baking Dish. The ideal size for leftovers or making this for a crowd. This one also has a lid. This set (with lids) is another option and a good value.
• Small Whisk. The perfect size for whisking the eggs completely without making a splashy mess.

This Whole30 breakfast casserole will be a tasty end to this year…and a hearty, healthy, delicious way to enter the next!

Review Save Recipe SavedPrint

Whole30 Breakfast Casserole

4.77 from 13 votes

Cook ModePrevent your screen from going dark

This easy Whole30 Breakfast Casserole with spinach, sausage, eggs, and potatoes is SUPER yummy, healthy, and filling! Gluten free, dairy free, and Paleo.

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Prep: 5 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

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Servings: 10 servings

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Ingredients

  

1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion thinly sliced
• 1 pound ground turkey or ground pork—your choice!
• 1 ½ teaspoons kosher salt divided
• 1 teaspoon dried sage
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 10-ounce package of frozen spinach, thawed and squeezed as dry as possible
• 3 cloves garlic minced (about 1 tablespoon)
• 10 large eggs
• ½ cup unsweetened almond milk or non-dairy milk of choice
• 10 ounces frozen hash browns thawed (about 2 cups)
• 4 medium green onions chopped, divided

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Instructions

 

• Preheat your oven to 350 degrees F and mist a 9×13-inch baking dish with nonstick spray.
• Heat a large skillet over medium-high heat. Add the onion and let cook until it begins to soften and brown, about 5 minutes. Add the turkey, 1 teaspoon kosher salt, sage, Italian seasoning, black pepper, and red pepper flakes. Break up meat into small pieces and continue to brown until it cooks through completely, about 7 additional minutes. Drain away any excess grease (you may have some if you use pork).
• Add the spinach, garlic and half of the green onions. Cook for 1 to 2 minutes, distributing the spinach as evenly as possible. Remove from the heat and let cool slightly.
• In a large bowl, beat the eggs and milk.
• Scatter the hash browns in the bottom of the baking dish. Sprinkle with the remaining ½ teaspoon salt. Scatter the meat and sausage mixture over the top of the hash browns. Gently pour the egg mixture over the top. Sprinkle with the remaining green onions. Cover the pan with foil.
• Bake immediately or you can cover and refrigerate it overnight! (See blog post for suggestions).
• Bake covered for 20 minutes, then uncover and continue baking for 15 to 20 additional minutes, until the casserole is golden at the edges and the eggs are set in the center. Let cool 5 minutes before serving. Enjoy!

Video

Notes

• TO MAKE AHEAD: For a make ahead overnight casserole, fully assemble the casserole in the baking dish, cover, and store in the refrigerator overnight. When ready to serve, bake according to the directions. 
• TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days. 
• TO REHEAT: Reheat this casserole in a baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave until warmed through.
• TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
• I like to wrap and freeze individual slices, and thaw them overnight in the refrigerator for quick meals.

Nutrition

Serving: 1of 10Calories: 168kcalCarbohydrates: 8gProtein: 18gFat: 7gSaturated Fat: 2gCholesterol: 189mgPotassium: 406mgFiber: 2gSugar: 1gVitamin A: 3636IUVitamin C: 6mgCalcium: 91mgIron: 2mg

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