This Whole30 breakfast casserole is a dairy-free, gluten-free egg bake packed with compatible ingredients. It’s a savory, protein-rich meal perfect for weekly meal prep or feeding a crowd. It features a base of whisked eggs combined with ground pork, baby potatoes, mushrooms, and spinach. Try some of our other breakfast faves like this Tuscan Frittata or this Breakfast Hash, both of which are Whole30 friendly.
Why You’ll Love This Recipe
A Whole30 breakfast casserole is the ultimate busy-morning lifesaver. You’ll love it because it’s high-protein, veggie-packed meals for the week, and it keeps you satisfied for hours without that mid-morning sugar slump.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Ground pork: offers a balance of fat and flavor, ensuring a juicy yet flavorful bite, perfect for your breakfast hash. I like Grass Roots Coop for all of my meats.
Baby whole potatoes: are a starchy root vegetable that are small, bite sized potatoes that have a more concentrated flavor making them ideal for salads, baked, roasted or pan fried.
Baby Bella mushrooms: also known as cremini mushrooms having a delicious earthy flavor. They bring out a stronger mushroom flavor over white mushrooms in the Whole30 breakfast casserole.
Onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.
Spinach: is a leafy green vegetable that’s high in vitamins, minerals and antioxidants.
Ghee: adds a rich, nutty flavor. I love Fourth and Heart ghee.
Extra virgin olive oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.
Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as “superfoods”. Perfect for adding extra protein to this Whole30 breakfast casserole.
Nutritional yeast: adds a cheesy flavor to dishes without the need for dairy, making it a popular choice in vegan or dairy-free recipes.
Garlic powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.
Thyme: is an aromatic herb that adds flavor and fragrance to a wide variety of recipes. Derived from fresh parsley leaves that have been dehydrated and preserved for long-term storage.
Parsley: is an aromatic herb that adds flavor and fragrance to a wide variety of recipes. Derived from fresh parsley leaves that have been dehydrated and preserved for long-term storage.
Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
Instructions
Par boil the potatoes: till tender but not too soft.
Heat the olive oil: in a large skillet.
Cook the pork and onions: till the pork is no longer pink- drain the excess liquid and place the mixture in the bottom of an oven proof casserole.
In the same pan: melt the ghee and add the baby Bella mushroom slices and cook till browning.
Meanwhile: quarter the potatoes and place them on top of the pork mixture.
Once the mushrooms are browned: place them over the potatoes.
Add the spinach: on top.
Sprinkle the nutritional yeast: over the casserole.
Preheat oven to 450˚
Whisk the eggs in a bowl: with the garlic powder, thyme, parsley, salt and pepper and pour the mixture over top then gently stir the mixture.
Bake: approximately 45 minutes or until the center feels firm but not hard and the top has browned a bit.
Enjoy!
Recipe Tips and Tricks
Sauté those veggies: Pre-cooking the onions and mushrooms in a skillet before adding them to the Whole30 breakfast casserole removes the excess moisture.
Let the pork cool: By allowing the pork to cool it will prevent the whisked eggs from accidentally scrambling.
Recipe Variations
Mix up the proteins: Instead of pork try ground turkey, ground chicken, or ground beef.
Dairy-free creaminess: You can blend in a dairy-free “cream” sauce made with soaked cashews to give the eggs a rich, cheesy flavor. Try my Cashew Cheese Sauce.
Storage Tips
You can store this Whole30 Breakfast Casserole in the fridge for up to 5 days when kept in an airtight glass container. It also freezes well for up to 3 months.
FAQ’s About Whole30 Breakfast Casserole
How do I reheat individual servings?
Warm individual slices in the microwave in 30-second increments. You can also reheat them in an oven or air fryer at 350°F for about 5 to 10 minutes.
Can I make this ahead of time?
Yes! You can assemble the casserole the night before, cover it, and keep it in the fridge overnight to bake the next morning. I recommend keeping the whisked eggs separate and pouring over just before baking.
How should I thaw frozen slices?
It’s best to move your frozen slice to the fridge the night before so it can thaw. You can then reheat it in the microwave or oven.
Whole30 Breakfast Casserole
Ingredients
Method
- Par boil the potatoes till tender but not too soft.
- Heat the oil in a large skillet and add the ground pork and onions, cooking till pork is no longer pink. Drain the excess liquid and move the pork to the bottom of an oven proof casserole.
- In the same pan, melt the ghee and add the sliced mushrooms and cook until browning.
- Meanwhile, cut the potatoes in 1/4's and place on top of the pork mixture.
- Once the mushrooms are browned add them to the casserole.
- Add the spinach on top.
- Sprinkle the nutritional yeast over the casserole.
- Preheat your oven to 450˚.
- Whisk the eggs in a bowl with the garlic powder, thyme, parsley, salt, pepper, and pour over the top and gently stir the mixture.
- Bake approximately 45 minutes or until the center feels firm but not hard and the top has browned slightly.
- Enjoy!
