Description
This Italian Sausage and Mushroom Breakfast Casserole is a hearty, flavorful dish perfect for Whole30, paleo, and gluten-free lifestyles. With layers of shredded sweet potatoes, savory sausage, mushrooms, and a creamy egg mixture, it’s a nourishing and delicious way to start the day—ideal for meal prep or weekend brunch.
Ingredients
This Italian Sausage and Mushroom Breakfast Casserole is a hearty, flavorful dish perfect for Whole30, paleo, and gluten-free lifestyles. With layers of shredded sweet potatoes, savory sausage, mushrooms, and a creamy egg mixture, it’s a nourishing and delicious way to start the day—ideal for meal prep or weekend brunch.
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish with avocado oil spray.
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Heat olive oil in a skillet over medium heat. Sauté onion for 5 minutes.
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Add mushrooms and salt; cook 5–7 minutes until browned.
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Stir in garlic and cook 1 minute more.
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Push veggies aside, add sausage, and cook until browned.
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Stir in spinach until wilted. Season with black pepper. Remove from heat.
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In a large bowl, mix shredded sweet potatoes and marinara sauce. Spread into prepared baking dish.
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Spoon sausage and vegetable mixture over sweet potato layer.
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In another bowl, whisk eggs, coconut milk, nutritional yeast, basil, and pepper.
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Pour egg mixture over casserole, covering evenly.
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Bake uncovered for 40–45 minutes until eggs are set in the center.
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Let cool slightly before slicing and serving.
Notes
Use a food processor to quickly shred sweet potatoes.
Ensure sausage is Whole30-compliant (no sugar or additives).
Add bell peppers or zucchini for more variety.
Refrigerate leftovers for up to 4 days or freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American