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 1st (or let’s be kind to ourselves—January 2nd). 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
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!
