Easy Egg Casserole: Whole30 Approved

This past 4th of July I served brunch! Since I was serving a lot of people at once I was on the hunt for quick and easy dishes that were easy to make in bulk! When hosting parties, I try to have a variety of dishes. Let's just say I'm a bit of a crowd pleaser. I try to have dishes that are healthy and calorie friendly, as well as ones that are some what of a treat! With this egg casserole dish, the goal was to have something that was not heavy on the carbs and something that I could add a vegetable to (because nothing else that I was serving was low carb friendly nor had one ounce of veggies). Since I'm a whole30 fan, you better believe I left the cheese out. It was still mighty delicious and it was a hit! Prepare it on your next food prep day!

Ingredients: 2 tsp. ground black pepper 1 tsp. ground mustard 12 eggs 1 cup diced broccoli (steamed) 1 lb. ground sausage, cooked (I used TENNESSEE PRIDE Mild Breakfast Sausage, just make sure to choose one that doesn't have sugar listed as an ingredient.) Instructions: Preheat oven to 350° F. Prepare broccoli by slicing it up into bit size pieces and steaming it until you can easily poke a fork through it. Remove from heat when down. Then prepare the sausage by cooking it on medium heat in a frying pan until it is browned and cooked through. Start preparing the eggs. Crack all 12 eggs into a bowl. Then add the black pepper and ground mustard. Beat the eggs until everything is combined together. Prepare a 9" x 12" baking dish with a little bit of olive oil by spreading it all over. Place the cooked sausage and broccoli on the bottom of the pan. Pour the eggs over the broccoli and sausage. Place the pan the oven and bake for about 30 minutes, or until the eggs are set and the center is firm. Remove from oven and let cool. Eat it right away, or save it for later! This is a great dish to prepare ahead of time and eat from for the week. Breakfast is ready, all you have to do is re-heat and eat!

#Breakfast #Whole30