Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms (Keto)
This Whole30 breakfast casserole with sausage, eggs, spinach, and mushrooms is flavorful enough to live off of during a Whole30. You’ll love this healthy, paleo breakfast because it’s packed with flavor, protein, and fiber, making you feel a-freaking-mazing all day. 

Ingredients
  • 1 pound Whole30-compliant breakfast sausage (recipe below)
  • 3 cups sliced button mushrooms
  • olive oil , as needed
  • 6 green onions , sliced
  • 3 Roma tomatoes , seeded and diced
  • 1 tablespoon chopped basil (or 2 teaspoons dried basil)
  • 16 ounces frozen chopped spinach , thawed
  • 1 1/2 teaspoons salt
  • 10 eggs
  • Whole30-Compliant Breakfast Sausage
  • 1 pound ground pork
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pinch dried marjoram
  • pinch crushed red pepper flakes
  • pinch ground cloves
Instructions
  1. Whole30-Compliant Breakfast Sausage
  2. Combine all ingredients in a medium bowl and mix well with your hands. Use in recipe right away or keep in an airtight container for 1 day in the fridge.
  3. Whole30 Breakfast Bake
  4. Preheat oven to 350º.
  5. In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.
  6. Add mushrooms and cook about 5 minutes or until soft, stirring occasionally. Add remaining vegetables, herbs, and salt and cook about 2 minutes or until slightly softened and well combined. Pour mixture into a 9x13" pan.
  7. Crack eggs into a medium bowl and whisk well. Pour over sausage-vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean.