Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms
Ingredients
The casserole
-
1
pound
Whole30-compliant breakfast sausage
-
3
cups
button mushrooms, sliced
-
as needed
tablespoon
olive oil
-
6
pieces
green onions, sliced
-
3
pieces
Roma tomatoes, seeded and diced
-
1
tablespoon
fresh basil, chopped
-
16
ounces
frozen chopped spinach, thawed
-
1 ½
teaspoons
salt
-
10
large
eggs
For the sausage
-
1
pound
ground pork
-
1
teaspoon
dried sage
-
1
teaspoon
salt
-
½
teaspoon
ground black pepper
-
1
pinch
dried marjoram
-
1
pinch
crushed red pepper flakes
-
1
pinch
ground cloves
Instructions
- Prepare the sausage by combining all sausage ingredients in a bowl and mixing well.
- Preheat the oven to 350°F.
- In a skillet, brown and crumble the sausage over medium heat, adding olive oil if necessary.
- Add the mushrooms and cook until soft, then add the remaining vegetables, herbs, and salt, cooking until slightly softened.
- Transfer the mixture to a baking dish.
- Whisk the eggs in a bowl and pour over the sausage-vegetable mixture.
- Bake for 25-30 minutes or until a knife inserted in the center comes out clean.
- Serve warm.
Nutrition Facts (estimated)
Servings
9
Calories
268
Total fat
20g
Total carbohydrates
5g
Total protein
19g
Sodium
795mg
Cholesterol
243mg
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