Whole30 breakfast recipes of scrambled and sunny side up eggs, sliced avocado, and maybe some sauteed mixed greens or veggies can get tiresome to make from scratch every morning. If you’re an eggs-and-sausage, savory breakfast person, you’ll love this make-ahead, perfect-for-Sunday-meal-prep Whole30 breakfast casserole.
This recipe is perfect for when you’re feeling bottomed out on Whole30 breakfast ideas. You can swap ingredients to suit your and your family’s tastes (or leftover veggies in the fridge!) Instead of scouring ingredient labels of frozen pre-made sausages, we improvised our own easy Whole30 breakfast sausage using ground turkey, dried sage, and a few other seasonings.
What is Whole30?
You’ve probably noticed the Whole30 Approved® label on many of our products while toggling around the site. If you’re new to Whole30, it’s a month-long structured elimination diet and reintroduction protocol that temporarily removes sugar, grains, alcohol, legumes, and dairy from the diet. The Whole30 Diet, co-created by Melissa Urban, cuts out various food groups for 30 days as a form of ‘resetting’ and creating new habits for the future. Learn more about the diet in this post.
More Whole30 Recipes
Giving Whole30 a whirl? Try these other Whole30 recipes made with your fave PK products.
- Whole30 Buffalo Sauce Cauliflower Wings
- Ham and Egg Cups
- Pineapple Glazed Ham
- Shrimp Alfredo with Hearts of Palm Pasta
- Whole30 Lunch and Dinner Recipes
- Whole30 Instant Pot Ranch Chicken
- 5-Ingredient Shortcut Whole30 Bolognese
- Low-Carb Spaghetti with Tomato Basil Marinara
- Sweet Potato Toast with Avocado and Egg
- Whole30 Lasagna
- Whole30 Cooking Tips and Recipes
Whole30 Breakfast Casserole Recipe
Time: 1 hour, 5 minutes
Whole30 Breakfast Casserole
Whole30 breakfast recipes of scrambled and sunny side up eggs, sliced avocado, and maybe some sauteed mixed greens or veggies can get tiresome to make from scratch every morning. If you’re an eggs-and-sausage, savory breakfast person, you’ll love this make-ahead, perfect-for-Sunday-meal-prep Whole30 breakfast casserole
1 large leek
1 bunch kale
1 pound ground turkey
1 teaspoon dried Italian seasoning
1 teaspoon ground sage
1 teaspoon plus a pinch of sea salt
1 teaspoon black pepper
3 tablespoons Primal Kitchen Avocado Oil
1 dozen eggs
¼ cup nutritional yeast
Preheat the oven to 350ºF.
Trim the dark green part, as well as the root end, off the leek. Peel off the brittle outer layer, if desired. If your leek stalk is very large, you can cut the stalk in half. Slice the leek into ¼-inch pieces.
Fill a large bowl with water (more than halfway up the sides). Drop your sliced leeks into the water, breaking up any pieces that are stuck together. Allow leeks to soak for about 10 minutes in the water.
Remove the leeks from the water, scraping the very top of the surface of the water only (the sand and grit falls from the leeks to the bottom of the bowl, so you don’t want to pick up any of that when you remove the leeks).
Allow the leeks to drain on a clean kitchen towel.
Wash and dry the kale leaves. Cut the stem off of the leaves (or tear the leaves off of the stems). Chop kale into bite-sized pieces.
In another large bowl, add ground turkey. Add Italian seasoning, sage, ½ teaspoon salt, and ½ teaspoon pepper. Mix well.
Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add ground turkey, and break up the meat with a wooden spoon. Cook until browned, about 8–10 minutes, stirring frequently.
Remove turkey from the skillet and set aside. Place the same skillet back on medium-high heat.
Heat 1 tablespoon avocado oil in skillet. Add leeks. Cook leeks for 3–4 minutes, stirring frequently. Add ½ teaspoon salt and ½ teaspoon black pepper.
Add kale to the skillet on top of the leeks. Cook kale, stirring occasionally, just until it wilts.
In a separate bowl or liquid glass measuring cup, crack 12 eggs. Add nutritional yeast and a pinch of salt. Whisk eggs until well beaten.
Spray a baking dish with avocado oil. Place all of the cooked ground turkey in the bottom of the dish. Add cooked veggies on top of turkey. Pour the egg mixture on top. Using a wooden spoon, stir the mix gently so it’s even in the dish.
Bake in a 350ºF oven for 45 minutes to 1 hour (cooking time will vary depending on the size of your baking dish, and your oven), or until the eggs are set completely.
Remove the casserole from the oven and allow it to cool for 5 minutes before slicing into 6 portions.
Serve with Primal Kitchen Unsweetened Ketchup (it’s Whole30!) or a Whole30-approved hot sauce, if desired.
Wrap any uneaten portions in parchment paper, and refrigerate or freeze. The casserole should keep wrapped in the refrigerator for 4 days.
Nutritional information calculated using Cronometer.
*Nutritional information does not include ketchup or hot sauce.
Calories 353, Carbs 7 grams, Fat 25 grams, Protein 26 grams