This Whole30 spinach egg bake makes enough to feed a crowd, so it’s perfect for hosting overnight guests or your next brunch!
I’ve talked about Whole30 before, and one of the things I most enjoyed about it was eggs. A running joke in the Whole30 world is that you’ll get so sick of eggs, but somehow I never did. In fact, I still eat an egg for breakfast every single day.
But if you DO get tired of eggs, the best way to disguise them is in a really good casserole! Or egg bake, if casserole invokes images of flavorless mushy who-knows-what. Whatever you call it, this is good. It’s adapted from 40 Aprons with my own spin.
The bonus is it’s an easy way to get vegetables into breakfast. This thing is chock full of goodies that you wouldn’t necessarily be eating first thing in the morning otherwise.
Making sausage is easy: spice and mix!
Sautéing all the veggies and sausage makes sure everything gets cooked to perfection before baking.
Whole30 Spinach Egg Bake
- 1 pound ground pork
- 1 tsp dried sage
- 2 tsp salt
- pinch dried marjoram
- pinch ground cloves
- 1/4 tsp red pepper flakes (less if you don’t love spicy sausage)
- pepper to taste
- 8 oz (one package) white mushrooms, sliced
- 1 yellow onion
- 6 oz grape tomatoes, halved
- 16 oz frozen chopped spinach, thawed
- 2 tsp dried basil
- 16 eggs
- Preheat the oven to 350°F. Grease a 9×13 baking dish.
- Make the sausage: combine ground pork with 1 tsp salt, marjoram, cloves, red pepper flakes, pepper and sage. Easiest way to mix is rolling up your sleeves and mashing it around with your hands! (This is good on its own if you’re looking for Whole30 sausage.)
- Cook the sausage in a large skillet. You may need to add a bit of olive oil here. Brown and crumble the sausage.
- Add onions and mushrooms to the pan and cook for 5 minutes, then adding tomatoes, spinach, basil and remaining salt. Cook two minutes more, then transfer to 9×13 dish.
- In a mixing bowl, whisk eggs until beaten. Pour into 9×13 dish and bake for 30 minutes or until eggs are fully cooked.
It makes enough to feed a crowd, so it’s perfect for breakfast for out-of-town guests or a brunch with friends!
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