WHOLE30 BREAKFAST CASSEROLE WITH SAUSAGE, EGGS, SPINACH, AND MUSHROOMS RECIPE
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.
Prep
Time : 5 minutes
Cook
Time : 32 minutes
Total
Time : 37 minutes
Servings : 8
Calories
259 kcal
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
Whole30-Compliant Breakfast Sausage
1.
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.
Whole30 Breakfast Bake
1.
Preheat
oven to 350º.
2.
In
a medium skillet over medium heat, brown and crumble sausage. Add olive oil if
necessary.
3. 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.
4. 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.
Recipe from 40aprons.com
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