Description
Start your mornings with this delicious Whole30 breakfast casserole, a protein-packed dish loaded with seasoned meat, tender hash browns, and vibrant spinach. It’s easy to make, meal-prep friendly, and completely compliant with Whole30 guidelines—perfect for busy mornings or satisfying your entire family.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, thinly sliced
- 1 pound ground turkey or ground pork (your choice!)
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon dried sage
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 (10-ounce) package frozen spinach, thawed and squeezed as dry as possible
- 3 cloves garlic, minced (about 1 tablespoon)
- 10 large eggs
- ½ cup unsweetened almond milk (or non-dairy milk of your choice)
- 10 ounces frozen hash browns, thawed (about 2 cups)
- 4 medium green onions, chopped (divided)
Instructions
- Prep the Ingredients:
- Thaw the frozen spinach and hash browns. Squeeze as much liquid as possible out of the spinach to prevent the casserole from becoming watery.
- Chop the yellow onion, mince the garlic, and slice the green onions.
- Cook the Meat and Vegetables:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add the ground turkey or pork to the skillet, breaking it into small pieces as it cooks. Sprinkle with 1 teaspoon of kosher salt, dried sage, Italian seasoning, black pepper, and crushed red pepper flakes (if using). Cook for 6–8 minutes, or until browned and fully cooked.
- Stir in the minced garlic and spinach. Cook for an additional 2 minutes to combine the flavors. Remove the skillet from heat and set it aside.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, unsweetened almond milk, and the remaining ½ teaspoon of kosher salt until smooth and fully combined.
- Assemble the Casserole:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Spread the thawed hash browns evenly across the bottom of the baking dish.
- Layer the cooked meat and spinach mixture over the hash browns.
- Pour the egg mixture evenly over the top. Gently shake the dish to help the eggs settle and fill the gaps.
- Sprinkle half of the chopped green onions over the top.
- Bake the Casserole:
- Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the eggs are set and the top is golden brown.
- Remove the casserole from the oven and let it cool for 5 minutes before slicing.
- Garnish and Serve:
- Sprinkle the remaining green onions over the casserole for a fresh finish. Serve warm, and enjoy a hearty, satisfying breakfast!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven.
- Freezing: To freeze, let the casserole cool completely, slice it into portions, and store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Vegetable Options: Feel free to add other veggies like bell peppers, mushrooms, or zucchini for extra flavor and nutrients.
- Customize the Protein: Use ground chicken, beef, or sausage for variety—just make sure the meat is Whole30-compliant.
- Make-Ahead Tip: Assemble the casserole the night before and bake it fresh in the morning for a no-fuss breakfast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American