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Whole 30 Breakfast Casserole

This is super easy to assemble and bake. I make a variation of this just about every weekend, especially during the month of Whole 30. This one was one of the best yet!



  • 1 large sweet potato
  • 1 lb of ground pork
  • 8 oz of frozen spinach, thawed and drained through a towel.
  • 10 eggs
  • 1 Tablespoon total of minced rosemary, thyme, sage
  • 1 Tablespoon cooking fat (coconut oil, butter, olive oil)


  1. Preheat oven to 350*
  2. Prepare pork. Add herbs and salt+pepper as needed. Mix through until well distributed.
  3. In a 9×9 pan, oil the bottom on sides.
  4. Slice potato into thin circles using a mandolin or knife.
  5. Layer potato into bottom of pan, overlapping edges slightly.
  6. Add pork and spread over potato to the edges.
  7. Layer spinach over the pork.
  8. Scramble eggs in a large bowl and pour over entire pan slowly. Jiggle the pan slightly to evenly distribute the eggs.
  9. Bake uncovered for 40-45 minutes. Make sure eggs are fully set in the middle.
  10. Let it cool on a rack for 30 minutes and cut/serve/store!