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Whole30 Breakfast Casserole with Sausage and Potatoes {paleo + gluten free + low carb option}

  • Author: Nyssa Tanner
  • Total Time: 1 hour and 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


This Whole30 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. Full of flavor, protein, fiber, and totally dairy free! Whole30, paleo, gluten free, dairy free, & low carb option.



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 whole30 compliant 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 whole30 compliant dairy free milk – almond, cashew, or coconut all work 
  • 2 tablespoons nutritional yeast (optional)
  • 1 teaspoon sea salt 

To serve


  1. Preheat oven to 425. 
  2. 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. 
  3. While the potatoes roast, prep the rest of the egg casserole.
  4. 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. 
  5. In a large bowl whisk together the eggs, dairy free milk, nutritional yeast (if using), and sea salt until well combined. 
  6. Grease a 9×13 casserole dish with coconut oil, ghee or avocado oil, and reduce the temperature of the oven temperature to 350 degrees. 
  7. 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. 
  8. 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.
  9. Serve with a few slices of avocado and your favorite Whole30 compliant hot sauce and enjoy!


To make this egg casserole low carb / keto friendly, leave out the potatoes or swap them for roasted cauliflower.

This whole30 compliant 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 this sausage breakfast casserole 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

Keywords: egg casserole, egg bake, breakfast casserole, breakfast sausage, spinach recipe, whole30 breakfast, paleo breakfast, dairy free breakfast, egg breakfast, brunch, christmas, potluck