Tomorrow is the big day- Day 1 of my January Whole30! I’ve been prepping to try to make those first few days foolproof. I’m sure tomorrow will feel like a breeze, but the rubber will hit the road when I’m back to work on the second.

One of the ways that I chose to prepare today was by batching breakfast. People, let me tell you: breakfast is the hardest for me during the Whole30. Call me crazy, but I just don’t like breakfast. My ideal breakfast is 2-3 cups of coffee and an early lunch. I KNOW! Totally not Whole30 compliant. So mone of the things that happens during every Whole30 is that I try to slog through eating a healthy breakfast every morning, which, let’s be honest, is pretty much eggs twenty ways.

Breakfast casseroles have been a big find for me. I make one on a Sunday and eat it all week long. My zucchini and sausage casserole covers all of the bases: veggies, protein, and healthy fats. And it’s fantastic with a little bit of hot sauce on top!

Cast of characters for my breakfast casserole – so simple, so yummy!

I do find some solace in the fact that for the rest of the week when I wake up to the craziness of back to work and half of my crew going back to school and the rest still at home…at least I don’t have to worry about making breakfast! I hope you enjoy that as much as I do!

AuthorAnnieCategoryDifficultyBeginner

Make this easy Whole30 breakfast on a Sunday and you're set for the work week! Grated zucchini and sausage dress up eggs (which you may or may not sick of by now?)

Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 10 Eggs
 ½ cup Full fat coconut milk (make sure to stir if it has separated)
 2 Zucchini, grated
 10 Compliant sausage links, sliced (I like Jones Dairy Farm or Pederson's Farm)
 1 tsp Flavor God Everything seasoning
 1 tbsp salt
 1 tsp pepper

1

Preheat oven to 350 degrees.

2

Combine eggs, coconut milk, Flavor God seasoning, and pepper. Wisk until combined.

3

Grate zucchini, either by hand or with a food processor.

4

Salt the shredded zucchini and let sit for about 5 min. Using a paper towel, squeeze the excess water from the zucchini. Combine zucchini with egg mixture.

5

Chop up sausage links and combine into egg and zucchini mixture.

6

Spray a 9"x9" square pan with a compliant spray (I like coconut oil spray) and pour mixture in. Put in the middle rack of the oven to cook for 40 minutes.

Ingredients

 10 Eggs
 ½ cup Full fat coconut milk (make sure to stir if it has separated)
 2 Zucchini, grated
 10 Compliant sausage links, sliced (I like Jones Dairy Farm or Pederson's Farm)
 1 tsp Flavor God Everything seasoning
 1 tbsp salt
 1 tsp pepper

Directions

1

Preheat oven to 350 degrees.

2

Combine eggs, coconut milk, Flavor God seasoning, and pepper. Wisk until combined.

3

Grate zucchini, either by hand or with a food processor.

4

Salt the shredded zucchini and let sit for about 5 min. Using a paper towel, squeeze the excess water from the zucchini. Combine zucchini with egg mixture.

5

Chop up sausage links and combine into egg and zucchini mixture.

6

Spray a 9"x9" square pan with a compliant spray (I like coconut oil spray) and pour mixture in. Put in the middle rack of the oven to cook for 40 minutes.

Zucchini Sausage Breakfast Casserole