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Easy Whole30 Breakfast Casserole

  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

A Whole30 compliant and keto breakfast casserole that serves as a quick and easy make ahead meal prep option! 


Ingredients

Scale
  • 1 lb compliant breakfast sausage (I use Pederson’s Farms)
  • 1 large russet potato shredded (I used a food processor to do this or you can just cut yours into cubes)
  • 1 cup chopped broccoli florets
  • 1 medium green pepper diced
  • 12 eggs
  • 1/2 cup white onion diced
  • 2 tbsp almond milk
  • 1 tbsp avocado oil
  • salt and pepper to taste

Instructions

  1. Cook onion in avocado oil in a medium skillet and sauté until translucent (1-2 min)
  2. Add breakfast sausage to skillet and cook until done, breaking into crumbles
  3. While sausage is cooking, chop broccoli & bell pepper and shred the potato
  4. Grease a baking pan with your cooking fat of choice and add shredded potato, bell pepper and broccoli
  5. once cooked, add breakfast sausage to pan
  6. Crack 12 eggs into a bowl and whisk together with almond milk and salt and pepper
  7. Pour eggs over mixture in baking pan and use a fork to distribute the eggs
  8. Bake at 350 for 25-30 min or until a fork comes out clean and eggs are set.

Notes

*to lighten up the recipe you can use a mix of breakfast sausage and lean ground beef or turkey. You can also use half eggs and half egg whites.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 447
  • Fat: 33.8
  • Carbohydrates: 12.4
  • Fiber: 1.7
  • Protein: 24.2

Keywords: whole30, paleo, healthy, breakfast, low carb, keto