Description
This dairy free breakfast casserole with sausage and potatoes is an easy recipe to meal prep for breakfasts all week long! Made with eggs, sausage, roasted potatoes, spinach, and green onions for 8 generous servings. Whole30 compatible, paleo friendly, gluten free, & low carb option.
Ingredients
For the roasted potatoes
- 4 medium sized yukon gold potatoes, diced small
-
2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the rest of the egg casserole
- 1 pound ground pork
- 2 teaspoons avocado oil
- 1/2 teaspoon poultry seasoning or all purpose seasoning
- 1/2 teaspoon garlic powder
-
1/4 teaspoon dried sage
- 1/4 teaspoon onion powder
- 3/4 teaspoon sea salt
-
5 ounces baby spinach
-
1 bunch of green onions, thinly sliced
- 12 eggs
- 1/2 cup dairy free milk – almond, cashew, or coconut all work
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon kosher salt
To serve
- green onions
- avocado
- Your favorite hot sauce
Instructions
- Preheat oven to 425.
- Line a baking sheet with parchment paper for easy clean up and toss diced potatoes with avocado oil, garlic powder, sea salt, and black pepper. Spread evenly on the baking sheet and move to the oven. Roast potatoes for about 30-35 minutes – until tender and crispy.
- While the potatoes roast, prep the rest of the egg casserole.
- Add the ground pork along with the poultry seasoning, dried sage, garlic power, onion powder, and sea salt to a large skillet over medium heat. Cook, breaking up with a spatula until fully browned – about 5 minutes. If there is a lot of extra grease in the pan you can spoon it out now. Add baby spinach and about 3/4 of the green onions to the skillet and toss until spinach is just barely wilted. Remove from the heat and set aside.
- In a large bowl whisk together the eggs, dairy free milk, nutritional yeast (if using), and sea salt until well combined.
- Grease a 9×13 casserole dish with coconut oil, ghee or avocado oil, and reduce the temperature of the oven temperature to 350 degrees.
- Add the roasted potatoes to the casserole dish and spread out evenly. Top with the sausage + spinach mixture. Pour whisked eggs evenly into the casserole dish and sprinkle the remaining green onions over the top.
- Move to the oven and bake for 45-50 minutes – until the eggs are set all the way to the middle and the casserole is slightly puffed up.
- Serve with a few slices of avocado and your favorite hot sauce and enjoy!
Notes
To make this egg casserole low carb / keto friendly, leave out the potatoes or swap them for roasted cauliflower.
This egg bake can be stored already cooked, in the refrigerator for up to a week in a sealed container. We like to cut them into portion sized sections and wrap them in tinfoil or store them in individual containers so they’re easy to grab in the morning!
To re-heat, simply warm a piece in the microwave for a minute or so, or in the oven or toaster oven at 350 degrees until heated through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: breakfast
- Method: oven
- Cuisine: Whole30