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–+ servings
whole30 breakfast casserole in a white rectangle baking dish
Penny Kovacs

Whole30 Breakfast Casserole

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This Whole30 breakfast casserole is a savory, protein packed meal made with ground pork, potatoes, mushrooms, spinach, and eggs. Its perfect for meal prep and customizable to your favorite meats and veggies. It makes a for a delicious brunch worthy of serving to company.
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Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 8 people
Course: Breakfast, Brunch, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground pork I like Grass Roots
  • 1 lb Baby whole potatoes par boiled and cut in 1/4's
  • 8 oz Baby Bella mushrooms sliced
  • 5 oz Baby spinach
  • 10 whole Eggs
  • 1/4 cup Nutritional yeast
  • 1/2 cup Onion diced
  • 2 Tbsp Extra virgin olive oil
  • 2 Tbsp Ghee I like Fourth & Heart
  • 1 tsp Thyme dried
  • 1 tsp Parsley dried
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Black pepper

Method
 

  1. Par boil the potatoes till tender but not too soft.
  2. 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.
  3. In the same pan, melt the ghee and add the sliced mushrooms and cook until browning.
  4. Meanwhile, cut the potatoes in 1/4's and place on top of the pork mixture.
  5. Once the mushrooms are browned add them to the casserole.
  6. Add the spinach on top.
  7. Sprinkle the nutritional yeast over the casserole.
  8. Preheat your oven to 450˚.
  9. Whisk the eggs in a bowl with the garlic powder, thyme, parsley, salt, pepper, and pour over the top and gently stir the mixture.
  10. Bake approximately 45 minutes or until the center feels firm but not hard and the top has browned slightly.
  11. Enjoy!

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