Let Me Tell You About This Casserole!

Ok, so here’s a breakfast story for ya. Ages ago, when my kids were still tiny and mornings felt like a blend of chaos and coffee fumes, I needed something hearty but simple — basically, not pancakes (too many pans, too much syrup everywhere, you know?). That’s where this Whole30 breakfast casserole with sausage and eggs barged heroically into my life. The first time I made it, I had my slippers on the wrong feet and the oven preheated to, um, the wrong temp. But it still worked out and now it’s a ‘thing’ on weekends (and the odd Tuesday when no one wants oatmeal). Side note: once my neighbor came over at 7 am because she claimed she could “smell deliciousness two doors down.” I’m not saying this is my proudest accomplishment, but it’s up there.

Why I Think You’ll Be Into This

I make this when the fridge looks like tumbleweeds are rolling through, or I need breakfasts all week that won’t leave me gnawing on my desk by 10. My family goes bonkers for it because it’s basically like eating a cozy hug—and, actually, it reheats surprisingly well (even better if you manage not to nuke it to smithereens; guilty as charged). Plus, it’s Whole30, so there’s no cheese to argue about — though, let’s be honest, sometimes I sneak a sprinkle on my own slice when no one’s looking.

Gather These Ingredients (and Some Maybes)

1 pound breakfast sausage (I like spicy chicken, but truly, any sausage works. Grandma swore by Jimmy Dean, but, I dunno, Aldi’s brand is just fine!)
8-10 eggs (Measuring eggs is weird — I usually go with what I have, somewhere in that ballpark)
1 bell pepper, chopped (red is pretty, but green is usually what’s in my crisper)
1 onion, diced (Totally optional but I’d miss it)
2 handfuls baby spinach (Or, last week I used kale and it was fine; the kids didn’t even rebel)
2 medium potatoes, shredded (sweet potatoes if you want to feel extra virtuous, but regular ol’ russets are dreamy)
1 teaspoon garlic powder (fresh if you’re feeling ambitious, but I usually just shake it in)
Salt & pepper (do your thing)
Drizzle of oil (Olive, avocado, or the random bottle you find at the back of the pantry)

Oh and if you’re out of one veg, substitute freely. I once tossed in shredded zucchini — not bad, but definitely not a crowd favorite. And, for crunch: I’ve thrown in chopped jalapeños. Proceed with caution. But you do you!

Okay, Let’s Cook! (More or Less…)

Preheat your oven to 375°F. Or, if you’re like me and get distracted, anywhere between 350°F and 400°F works in a pinch (just watch it near the end).
Sauté the sausage in a big pan till brown and crumbly. I usually sneak a taste here. Sometimes a second taste, don’t tell.
Throw in the onion and bell pepper. Sauté till soft. Add spinach for the last minute or so just to wilt it—it shrinks a lot, almost magic.
Grease your casserole dish. Or don’t, but then you’ll regret it at cleanup. 9×13 inches if you want numbers, but I’ve used a weird oval baker and it worked fine.
Spread the shredded potatoes on the bottom of the dish. I pat them down a bit, so they crisp up a touch. (If you forgot to squeeze out the water, don’t worry. Mine usually turn out anyway.)
Top with the sausage and veggie mixture. Just dump it in and spread it around. No need for perfection.
Whisk the eggs with garlic powder, salt, and pepper. Pour evenly over the pan. If it looks weirdly lumpy at this stage? All good. It always does.
Bake uncovered for 35-40 minutes—or until the middle doesn’t jiggle and the top’s golden. (I once pulled it out early and… let’s say, runny eggs are not my jam.)

Notes: Learned the Hard Way

If your eggs are too cold, they clump weirdly. I let them sit out for a couple mins first — learned that form a very gloopy breakfast once.
I’ve tried to make this a one-pan thing, but honestly, it gets soupy unless you cook the sausage separately.
The potatoes never get super crispy unless you pre-bake them, but I’m usually in a rush, so I accept some wiggle room there.

If You Want to Tweak It…

I’ve tried adding mushrooms; the flavor’s great, but they make it a tad watery. Actually, I find roasting them first is better, if you’ve got the patience.
Swap sausage for ground beef (or turkey, or whatever’s hanging out in your freezer). Chorizo is… well, not technically Whole30, but wow, it’s delicious.
Cheese! Ok, not Whole30, but post-Whole30, a sprinkle of sharp cheddar is killer. Back when I forgot about the rules, I did this and no one complained.
One time, I tried tossing in salsa — turned kind of soupy and weird. Wouldn’t recommend, but hey, I tried.

What If I Don’t Have All the Equipment?

Ideally, you want a good oven-safe casserole dish. But I’ve honestly baked this in a big cast iron. And that one time my dish cracked halfway through, I improvished with a roasting pan. Also, whisking eggs? Fork works just fine.

Whole30 Breakfast Casserole with Sausage and Eggs

Storing the Casserole (If You Have Leftovers… Ha!)

Can be kept in the fridge 3-4 days, supposedly. Honestly, in my house it never lasts more than a day! You can freeze it, too, but the texture gets slightly weird (I mean, it’ll do in a pinch). Individual slices reheat nicely in the microwave or, for the organized folks, the oven.

What to Serve It With?

I love this with a dollop of fresh salsa (Whole30 brand from Tessamae’s is actually good) or some avocado slices on the side. My younger kid insists on hot sauce every time. And in summer, I make a little tomato salad with basil, for no reason other than it looks fancy. I saw something similar over on Skinnytaste once—worth a peek if you’re nosy about other breakfast ideas.

Lessons Learned (aka Pro Tips… Kinda)

Don’t skip greasing your baking dish. I once did and spent half an hour chiseling eggs off the bottom. Never again.
If you rush the baking, you get a soggy middle—patience, friend. Go make your second cup of coffee. (Or third.)
Actually, I find it works better if you let it cool just a few minutes before cutting. Otherwise, it falls apart. (Still tastes fine, just… messier.)

Whole30 Breakfast Casserole FAQs

Is this really Whole30? No cheese? No milk?
This recipe fits the Whole30 rules—no cheese, no cream, nothing fancy. Miss the dairy? Me too, sometimes, but you honestly don’t need it here!

Can you prep this casserole the night before?
Yup! I often throw it together after dinner and bake in the morning. Just pull it from the fridge a few mins early or add an extra 5 mins to baking.

What if I only have six eggs?
Happens all the time. Just use what you’ve got; it’ll be a bit thinner, but totally edible. Heck, I’ve mixed in some egg whites form a carton. Works in a pinch!

Can you freeze leftover slices?
Yes. Texture gets a little odd (kind of spongey?), but wrapped tight and reheated, it’s still way better than some breakfast bars I’ve tried.

Why are my potatoes brownish?
They oxidize quickly when shredded. Tastes fine. If it bugs you, soak ‘em in cold water and dry well before using, but I rarely bother unless company’s coming. (And even then… I might forget.)

So that’s it, really. Whole30 breakfast casserole with sausage and eggs: simple, filling, a bit messy, and, honestly, pretty forgiving. If you give it a try, let me know how you play around with it—I’ve seen some wild takes on this one, and I’m always curious.

Whole30 Breakfast Casserole with Sausage and Eggs