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5 from 2 votes

Sausage and Sun-Dried Tomato Whole30 Breakfast Casserole

A tasty Whole30 breakfast casserole recipe featuring Whole30 Approved olive oil from our partner, California Olive Ranch®.
Prep Time 5 minutes
Cook Time 15 minutes
Bake 25 minutes
Total Time 45 minutes
Servings 6

Ingredients

For the pork sausage

  • 1 pound of ground pork
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. smoked paprika
  • 2 tsp. dried fennel seeds

For the casserole

  • 1 Tbs. 100% Everday California Extra Virgin Olive Oil
  • 12 large eggs
  • 1 tsp. sea salt
  • 1 cup sun-dried tomatoes
  • 4 cups baby kale
  • 1 pound of pork sausage see above for ingredients

Instructions

  • PREHEAT oven to 350 degrees Fahrenheit.
  • MAKE the pork sausage. Set a large skillet over medium-low heat. Add a drizzle of the oil to warm, and then add ground pork, breaking it up with a wooden spoon. Season with sea salt, black pepper, garlic powder, dried oregano, smoked paprika and dried fennel seeds and sauté, continuing to break up, until the pork is cooked through and has begun to brown, about 12-15 minutes. Drain the excess grease from the pork.
  • ASSEMBLE the casserole. Grease a 9×13” oven-proof baking dish with oil. Crack 6 eggs in a large bowl and whisk well. Add baby kale and whisk again. Season with sea salt. Pour egg and kale mixture into your baking dish and then crack the remaining 6 eggs directly into the baking dish so that they are evenly distributed in the dish. Scatter sun-dried tomatoes and crumbled pork sausage throughout the dish.
  • BAKE in the oven until the whisked eggs have set, about 25 minutes. The whole eggs will be mostly set with soft yolks, creating a creamy texture when you bite into them. Allow your casserole to cool for 5-10 minutes before serving, storing any leftovers in the fridge for up to 3 days.