Whole30 Breakfast Casserole
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Whole30 Breakfast Casserole
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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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Ingredients
- 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
- ½ 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 9x13-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!
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 Information
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Serving
1of 10
Calories
168kcal
(8%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
189mg
(63%)
Potassium
406mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
3636IU
(73%)
Vitamin C
6mg
(7%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 168kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 189mg | 63% |
| Potassium | 406mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3636IU | 73% |
| Vitamin C | 6mg | 7% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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