Italian Sausage and Mushroom Breakfast Casserole (Whole30, Gluten Free)

A slice of paleo and Whole30 sausage breakfast casserole on a white plate.

4.78 from 18 votes

Italian Sausage and Mushroom Breakfast Casserole (Whole30, Gluten Free)

This gluten free, Whole30, and paleo Italian Sausage Breakfast Casserole is a healthy, protein- and veggie-packed way to jumpstart your morning!

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast

Cuisine: Italian

Keyword: gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, sausage breakfast casserole

Servings:

Author: Michelle Tam

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion finely chopped
½ pound cremini mushrooms thinly sliced
Magic Mushroom Powder or Diamond Crystal kosher salt
5 garlic cloves minced
1 pound bulk Italian sausage
4 ounces baby spinach about 4 cups
Freshly ground black pepper
3 cups shredded white sweet potatoes (e.g. Hannah variety)
1 cup marinara sauce
12 large eggs
¼ cup full-fat coconut milk or another non-dairy milk
¼ cup nutritional yeast
1 teaspoon dried basil
¼ teaspoon Freshly ground black pepper
Avocado oil spray

Instructions

Heat oven to 400°F with the rack in the middle. While the oven is warming up, heat a large 12-inch skillet over medium heat. Swirl in the extra virgin olive oil when the pan is hot.
Add the onion and mushrooms. Sprinkle ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt on the vegetables and cook for about 8 to 10 minutes, stirring frequently until the liquid released from the mushrooms has evaporated.
Throw in the minced garlic and sauté until fragrant, about 30 seconds.
Dump in the Italian sausage and use a spatula to break it up. Cook, stirring frequently, until the meat is no longer pink, about 5 minutes.
Toss in the baby spinach and stir until slightly wilted.
Take the pan off the heat and mix in the grated sweet potatoes and marinara sauce. Stir to combine and set aside to cool slightly.
In a large bowl, whisk together the eggs, coconut milk, nutritional yeast, basil, 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt, and ¼ teaspoon black pepper.
Grease a 9-inch x 13-inch casserole pan with avocado oil or olive oil spray. Transfer the cooked sausage and vegetables to the pan and spread the contents evenly. Pour the egg mixture on top.
Pop it in the oven and bake for 35 to 40 minutes, rotating the tray at the halfway point. The casserole is finished when the top is golden and a toothpick comes out clean when inserted in the middle.
Take the casserole out and leave it to cool for 5 to 10 minutes. Then, slice it up and serve!

Video

Notes

Make-ahead instructions:

This sausage breakfast casserole can be made ahead and stored in a sealed container in the refrigerator for up to four days. You can also wrap up the individual slices and freeze them for up to 4 months. (If you freeze leftovers, you can thaw the slices in the fridge overnight.) I reheat the slices in my Anyday microwave bowls and cook them on high for about 1 minute or until heated through.

Nutrition