This recipe has been updated as of July 2017 ~ same great flavors, just a few minor tweaks & new photos.  I love all of your great feedback on this breakfast bake, and have made it about a million times now myself!
 

 

I love waking up and sharing breakfast with my family, especially on the rare occasion where we’re all at home to enjoy each other’s company. This dish is a great way to bring everyone together, without spending all your time in the kitchen.

 

If you want to prepare this dish the night before, simply cover the baking dish and refrigerate until morning. Then go ahead & bake when you’re ready! This makes it perfect for the holidays or any occasion where you have guests over~ and would prefer to spend your morning relaxing with loved ones instead of hovering over a stovetop.

This dish is so colorful, & has great simple flavors. I’ve seen so many family-style breakfast dishes around, most of which contain tons of bread, cheese, and processed foods. While that may be perfect for some, I like to start my morning off right with a healthy breakfast~ without sacrificing taste. 

 

A hearty, tasty breakfast casserole dish doesn’t have to be packed with gluten and dairy. Each of the simple ingredients in this recipe brings amazing flavor, and eliminates the need for ‘extras’. Feel free to use this recipe as a guide, and substitute your family’s favorite meats, vegetables, and spices. I think a ham & broccoli combination would be awesome!
 
 
Print Recipe

Sausage & Egg Breakfast Bake | PALEO, Whole30, Keto

Servings: 8
Calories: 278kcal

Ingredients

  • 1 lb pork breakfast sausage*
  • 1 cup baby spinach, chopped
  • 1 cup kale, chopped
  • 1 red bell pepper, diced
  • 12 eggs
  • 1/4 cup unsweetened coconut milk or almond milk*
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp minced garlic
  • cooking fat, for greasing

Optional: green onions (sliced), sun dried tomatoes (julienned), cooked bacon (chopped)

Instructions

  • Preheat the oven to 375ºF.
  • In a large skillet, cook the pork breakfast sausage over medium-high heat until browned.  Add the spinach, kale, and bell pepper, and sauté for an additional 2-3 minutes to slightly soften the vegetables.  Stir in any optional mix-ins you like.
  • Coat a large baking dish (mine was 9" x 12") with cooking fat, and pour the sausage and vegetable mixture in, spreading it evenly along the bottom.
  • Whisk together the eggs, milk, salt, pepper, and garlic in a bowl, and pour the egg mixture over the meat and veggies.
  • Bake for about 30 minutes, or until eggs are set & a toothpick comes out clean.

Slow Cooker: Follow the same steps using your slow cooker. Prepare the night before & cook on low for 7-8 hours, or high for 4 hours (until eggs are set).

    Egg Muffins: Follow the same steps using a muffin tin (you made need more than one muffin tin). Fill each greased cup with sausage & veggies, then pour egg mixture over top. Bake at 350ºF for 25 minutes (until eggs are set).

      Notes

      *If you’re making this on a Whole30, double check your sausage & dairy-free milk for no added sugar or other fillers/preservatives.  I used the pork breakfast sausage from Butcher Box, and canned “light” coconut milk.

      Nutrition

      Calories: 278kcal | Carbohydrates: 2g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 617mg | Fiber: 1g | Sugar: 1g | Iron: 2mg
      Filed   breakfast, Whole 30