One of my best secrets for success with the Whole30 plan is having a ready-made breakfast casserole. I usually eat this after my morning CrossFit class or I’ll warm it up at school before the kids arrive. What I love best about this is you can change up the vegetables, the spices, and the “crust” to make an entirely different casserole and it is one of the first dishes I make on my Sunday meal prep list. This is very versatile. Enjoy!
[Tweet “Need an easy breakfast option for @whole30? Try this breakfast casserole.”]
- 1 lb ground pork or lean pork sausage
- 2 medium sweet potatoes, thinly sliced
- 1 small onion, chopped
- 10 oz frozen spinach, drained of all water
- 1 teaspoon sage
- 1 teaspoon thyme
- 10 eggs
- salt and pepper to taste
- Preheat oven to 350
- Wash sweet potatoes and thinly slice using a mandolin or very sharp knife.
- Layer in a 9x9 pan that has been lined with oil or butter.
- In a medium bowl, add sausage, onion, sage, thyme, S+P. Mix thoroughly with hands or fork.
- Spread the pork over the potatoes and press firmly down in the pan.
- Layer the drained spinach over the sausage. Sprinkle with a little salt, if desired.
- In another bowl, crack and mix thoroughly.
- Pour over the entire pan slowly.
- Bake at 350 40-45min until the center is set.
- Remove and let cool 10 minutes before cutting and serving.