Whole30 Egg & Sausage Bake Recipe (perfect for meal prep!)
When I do meal prep, I want it to be worth the effort—and this Whole30 Egg & Sausage Breakfast Bake never disappoints! It’s easy to make, customizable, and gives me a healthy, delicious breakfast all week long. You cut into squares and store in the fridge and take out a square and heat it up in the microwave for a quick and filling breakfast or lunch. It’s been a staple in my kitchen the last few years.
Why You’ll Love This Whole30 Breakfast Bake:
Easy Meal Prep: Bake once, and breakfast or lunch is ready for the whole week!
Customizable: Swap in your favorite veggies like spinach, mushrooms, or zucchini.
Clean Ingredients: Whole30-compliant and packed with protein, healthy fats, and veggies.
Kid-Friendly: Even picky eaters will love this savory breakfast. The sweet potatoes naturally give it a slight sweetness, which I love.
This recipe uses clean, Whole30-compliant ingredients like sugar-free sausage, eggs, and vegetables. You can add your favorite veggies or stick with the combination below. It’s suuuuper flexible (what I love about it). And either way, it’s a crowd-pleaser and makes mornings stress-free!
Whole30 Egg & Sausage Bake
Ingredients:
1 pound pork breakfast sausage
(Tip: Look for Whole30-compliant sausage, like the kind from the meat counter at Whole Foods—no sugar or additives!)12 large eggs
1 large sweet potato, peeled and diced (or 2 small/medium size sweet potatoes)
1 bell pepper, chopped
1 handful of finely chopped white onion
Salt & pepper to taste
Dash of herbs (optional, but I will add some dried oregano and parsley… I few dashes!)
Instructions:
Prepare the sweet potato base:
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread the diced sweet potato evenly, drizzle with olive oil, and toss to coat. Place the dish in the oven while you cook the sausage.Cook the sausage:
In a skillet over medium heat, cook the sausage until fully browned. Add the chopped white onions toward the end and cook until softened. Take off heat and let cool slightly as you make the egg mixture.Mix the eggs:
In a large bowl, whisk the eggs thoroughly. Stir in the chopped bell peppers, a pinch of salt, and pepper. And dash of dried herbs, like oregano and parsley.Assemble the bake:
Remove the sweet potatoes from the oven and evenly distribute the cooked sausage over the top. Pour the egg mixture into the baking dish and gently mix to ensure everything is spread out evenly.Bake:
Return the dish to the oven and bake for about 30 minutes or until the eggs are set. You’ll know it’s done when the center doesn’t jiggle, and the edges are lightly golden.Cool and store:
Let the bake cool for 5-10 minutes, then cut into 8-10 squares or rectangles. Store them in an airtight glass container in the fridge.
FAQ:
Can I make this egg bake ahead of time?
Yes! This recipe is perfect for meal prep. It keeps well in the fridge for up to 5 days, and you can reheat it in the microwave or oven.
Can I freeze it?
Absolutely! Freeze individual portions in an airtight container for up to 2 months. Let it thaw in the fridge overnight before reheating.
What sausage is Whole30-compliant?
Look for sausage with no added sugar, gluten, or preservatives. Whole Foods or local meat counters often have compliant options. If you can’t find one, you can make your own with ground pork and seasoning.
Save this recipe for your next meal prep day! And if you make it and share, don’t forget to tag me at @urban.apron so I can see it!