Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (454g) Whole30 compliant sausage, casings removed
  • 1 medium yellow onion, diced (approx. 1 cup / 140g)
  • 1 red bell pepper, diced (approx. 1 cup / 140g)
  • 1 green bell pepper, diced (approx. 1 cup / 140g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 4 cups (approx. 500g) chopped broccoli florets
  • ½ teaspoon (2.5 ml) salt, plus more to taste
  • ¼ teaspoon (1.2 ml) black pepper, plus more to taste
  • 12 large eggs
  • ½ cup (120 ml) unsweetened almond milk (or other compliant milk)
  • 1 tablespoon (15 ml) Dijon mustard
  • Optional: red pepper flakes for a bit of kick

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside.
  3. Add onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add garlic and broccoli; cook for another 3 minutes. Season with salt and pepper.
  4. Return sausage to the skillet with the vegetables and stir to combine.
  5. In a large mixing bowl, whisk together eggs, almond milk, and Dijon mustard until well combined. Season with salt and pepper.
  6. Grease a 9x13 inch baking dish. Spread the sausage and vegetable mixture evenly across the bottom of the dish. Pour the egg mixture over the top.
  7. Bake for 45-50 minutes, or until the eggs are set and the top is lightly golden brown. The casserole should not jiggle in the center.
  8. Let cool for a few minutes before slicing and serving. This is a perfect Whole30 Breakfast Casserole.