Whole30 Breakfast Casserole

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.

	this recipe	typical
dairy	24%	39%
fat	3%	0%
protein add	91%	113%
vegetables and beans	57%	40%
salt	2%	0%
aromatics	152%	22%
liquid	24%	41%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra virgin olive oil
150 g	1 large yellow onion (thinly sliced)
454 g	1 pound ground turkey (or ground pork—your choice!)
9 g	1 1/2 teaspoons kosher salt (divided)
2 g	1 teaspoon dried sage
2 g	1 teaspoon Italian seasoning
1 g	1/2 teaspoon ground black pepper
1 g	1/4 teaspoon crushed red pepper flakes
284 g	1 10-ounce package of frozen spinach, thawed and squeezed as dry as possible
9 g	3 cloves garlic (minced (about 1 tablespoon))
500 g	10 large eggs
122 g	1/2 cup unsweetened almond milk or non-dairy milk of choice
284 g	10 ounces frozen hash browns (thawed (about 2 cups))
600 g	4 medium green onions (chopped, divided)

Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this recipe and it was delicious! Did a test run to see if my wife and I liked it before I make it again for a brunch for a group. I added some sliced portabella mushrooms and some partially-dried basil. Everything else the same. I wound up baking f” — a cook, 5.0★

“A delicious meal to add into the Whole 30 breakfast rotation! The recipe is solid and flexible so I look forward to trying it with different ingredients as inspiration strikes. One note: I only had unsweetened vanilla cashew milk so I took a gamble and used i” — a cook, 5.0★