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    Home » Recipes » Breakfast

    Whole 30 Breakfast Casserole

    Published: Feb 8, 2018 · Modified: Aug 31, 2021 · This post may contain affiliate links

    127 shares
    • 10
    Jump to Recipe Print Recipe

    Whole 30 Breakfast Casserole tastes AMAZING and is perfect to meal prep on Sunday for the week.

    We decided to kick off another Whole 30 at our house.  Now that my husband is working from home I decided to turn my Whole 30 breakfast cups into a casserole.  This worked out really well for us because I prepped it on Sunday and we had breakfast for the week ahead.  Check out this awesome Whole 30 Breakfast Casserole Recipe!

    Whole 30 Breakfast Casserole tastes AMAZING and is perfect to meal prep on Sunday for the week.

    When making this Whole 30 Breakfast Casserole you can use any veggies that you like.  Some to consider are green peppers, mushrooms, carrots, spinach and onions.  However the sky is the limit! If you want to keep it vegetarian do not include meat.  If you have a meat lover like my husband then I would either use a sugar free pork or chicken sausage.

    I like to use Whole Foods Chicken Breakfast Sausage or make my own using this recipe for Weight Watchers Chicken Breakfast Sausage.  The main thing to remember is to use a product with no sugar to keep it Whole 30 Compliant.

    If you are not eating Whole 30 but eating Keto then feel free to add cheese on top of the sausage before you add the egg mixture.  This recipe is easy to reheat.  Just place in your microwave for 30-45 seconds.

    Whole 30 Breakfast Casserole Recipe

    Whole 30 Breakfast Casserole

    5 from 1 vote
    Print Pin Rate
    Servings: 9
    Author: Melissa Jennings

    Ingredients

    • 1 dozen eggs
    • ½ cup unsweetened almond milk
    • 2 cups fresh spinach
    • 2 cups fresh mushrooms sliced
    • 1 lb chicken breakfast sausage I buy this at Whole Foods but you can make your own

    Instructions

    • Whisk your eggs and almond milk into a large bowl and add ½ teaspoon salt and ¼ teaspoon black pepper).
    • Grease your 9 x 9 pan with coconut oil or other approved healthy fat (ghee).
    • Place 2 cups spinach on the bottom of the pan.
    • Add mushrooms on top.
    • Cook your sausage in a skillet and drain fat.
    • Pour crumbled sausage on top of mushrooms.
    • Add egg mixture. 
    • Bake at 400 degrees for 20-30 minutes or until set.

    Notes

    You can increase this recipe to a 9x13 pan by increasing the spinach to 2 ½ cups, mushrooms to 2 ½ cups and eggs to 18.  
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

    Whole 30 Recipes:

    Coconut Chicken

    Roasted Broccoli

    Best Potato Hash Ever

    Egg Roll In A Bowl

    Two Ingredient Mango Sorbet

    Crockpot Clean Eating Chicken

    Roasted Brussels Sprouts

    Freezer Diced Potatoes

    Roasted Chicken Drumsticks

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    Melissa Jennings

    Melissa is a soccer mom who has been married to her best friend for 22 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    127 shares
    • 10

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    Reader Interactions

    Comments

    1. KirstenNB

      February 09, 2018 at 9:22 am

      5 stars
      Thanks for sharing! I have been craving a breakfast casserole, but wasn't sure about making one without the crescent roll crust. I'll definitely give this a try!

      Reply

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    Melissa Jennings, Owner & Shelly King, Owner

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    Melissa Jennings and Shelley King are the bloggers behind Stockpiling Moms®. Since 2009, they have been sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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