This Spinach and Artichoke Sausage Egg Bake is Whole30 and Paleo. It’s a great Sunday morning brunch. And, it’s super as a make ahead for quick weekday breakfast. We had this for breakfast several times while we were Going Whole 30.
Spinach and Artichoke Sausage Egg Bake
This is an egg bake that you could make entirely in a cast iron skillet or you can transfer it to a prepared casserole dish. I made it in this oval casserole dish because it has a cover and fits better in my refrigerator, but if you are going to eat it immediately, you can save on dishes instead!
Begin by browning sausage meat. We used venison breakfast sausage, but you could use your favorite sausage without casing.
To the cooked meat, add onions and a couple of big handfuls of baby spinach (about 5 ounces) and allow it to wilt.
While the spinach is wilting, drain a can of quartered artichoke hearts. Add these to the casserole dish along with cooked potatoes if you are using them.
Mix almond milk and eggs. I usually do this by measuring the milk into a two cup glass measuring cup and then I crack the eggs over the milk. Then, I use a flat whisk to be make sure it all mixes well.
Add the meat and spinach to the artichokes and potatoes. Pour the egg mixture over the rest of the ingredients. Bake at 350°F for about 45 minutes or until the egg is set.
If you want to skip the casserole dish, you can add the artichokes and potatoes to the spinach and sausage in the cast iron skillet. Then pour the egg mixture over that and put the skillet into the oven to finish.
We used this as breakfast throughout the week, so we cut pieces and then reheated them in the microwave.
More on Whole30
We are now finished Going Whole30, but the results continue to impress us, so we are still mostly eating Paleo/ Whole30. For more information on our Whole30 journey, you can read about going Whole30 with Kids, Whole30 Day 15 and One Week of Whole30 Meals or get a few new recipes like Smoked Tri Tip, Whole30 Chicken Nuggets and Whole30 Hearty Tomato Soup.
If you are looking to get started with Whole30, I highly recommend the book that started it all, It Starts with Food and check out some of our earlier posts. And don’t forget to download our free Whole30 Meal Planner.
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 1 pound ground sausage
- 11 cup chopped onion
- 5 ounces baby spinach
- 1 15 ounce can quartered artichoke hearts
- 1 cup cooked baby potatoes cut into 1 inch pieces
- 1 cup almond milk
- 4 eggs
- salt and pepper to taste
Ingredients
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|
- Preheat the oven to 350°F. Brown ground sausage in a large cast iron skillet. Add onion and cook until soft.
- Add spinach to the sausage to wilt.
- In a 2 quart casserole dish, add drained quartered artichoke hearts and cooked potatoes, if desired.
- Add the sausage and wilted spinach to the casserole dish.
- In a glass measuring cup, measure almond milk and then add cracked eggs. Mix with a whisk, then pour over other ingredients.
- Bake at 350°F for about 45 minutes or until the egg is set.
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