This loaded Whole30 Breakfast Casserole checks all the boxes! It's rich and filling with bacon and sausage plus it gets an extra boost of veggies with onion, carrots and zucchini. Don't knock it until you try it, you will truly love the taste and texture of this filling casserole! This will be your go-to Whole30 breakfast casserole!
Dice bacon and heat a large skillet over medium heat. Once hot add in bacon to cook until it is just starting to get crispy, about 5-6 minutes. Remove and place on a paper towel lined plate, reserving the bacon fat in the pan.
While the bacon is cooking, chop onion and garlic as noted. Shred zucchini and carrot in a food processor with the grating attachment or with a hand grater.
Once the bacon is done, In the same skillet over medium heat, add ground sausage and onions. Break the sausage into small bits. Cook until the meat is cooked through, about 6-7 minutes.
While the sausage is cooking, chop the fresh sage. Once the sausage is done, add carrots and zucchini to the skillet. Cook another 3-4 minutes until softened.
Add garlic, Italian seasoning, sage, salt and pepper. Mix well. Add bacon back into the pan and mix again. Remove from heat.
Preheat oven to 375° Fahrenheit and grease a large baking dish with butter or ghee.
In a mixing bowl, whisk eggs.
Add the meat mixture to the eggs and mix. Pour everything into the baking dish.
Bake for 30 minutes, or until eggs are set in the middle.
Allow to cool for 5-10 minutes, cut into pieces, and serve.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.