Whole30 Breakfast Casserole

Name: Whole30 Breakfast Casserole
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 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; Primal Kitchen Avocado Oil Spray; Primal Kitchen Unsweetened Ketchup; Primal Kitchen A Tad Sweet Ketchup

February 05, 2020

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If you're doing Whole30, breakfast from scratch can be challenging to prepare daily. From basic sunny side up to complex frittatas with sliced avocado and mixed green veggies, there are a ton of options for the Whole30crowd—but most require time that you might not have on a busy weekday morning. If your a.m. schedule is tight and you're a fan of savory breakfasts, you’ll love this make-ahead, perfect-for-Sunday-meal-prep Whole30 breakfast casserole. Serve it with our Original Unsweetened Ketchup or A Tad Sweet Ketchup sweetened with honey.

The star of this breakfast casserole is our freshly made sausage crumbles. Instead of scouring the 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. This easily customizable recipe is perfect for when you have leftover veggies or Whole30 Approved pantry staples. Simply swap out a listed ingredient for another one you have on hand.

What is Whole30?

You might have noticed the Whole30 Approved® label on many of our products. 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.

Whole30 Breakfast Casserole

Rated 3.0 stars by 62 users

Servings

Cook Time

1 hour

Calories

353

Loaded with veggies and our version of homemade turkey sausage, this easy-to-make-ahead recipe is a lifesaver (and a time-saver) if you're on Whole30. Even if you're not following an elimination diet, this breakfast casserole is sure to be a hit with everyone in your household.

Author:

Primal Kitchen

Ingredients

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
Primal Kitchen Avocado Oil Spray
Primal Kitchen Unsweetened Ketchup

Alternate Ingredients:

Primal Kitchen A Tad Sweet Ketchup

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Directions

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 or A Tad Sweet Ketchup.

Recipe Video

Recipe Note

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 and does not include ketchup or hot sauce.