Whole30 Breakfast Bake with Sausage, Eggs, Spinach, and Mushrooms

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


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 9×13″ 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.

Original Recipes visit: Whole30 Breakfast Bake with Sausage, Eggs, Spinach, and Mushrooms @ 40aprons.com

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