This delicious Pizza Breakfast Casserole is filled with all the classic pizza toppings you love baked right into the eggs. It’s the perfect Whole30 make ahead breakfast that smells just like pizza coming out of the oven. Whole 30 and Paleo, this breakfast is sure to please the whole family!
Pizza Breakfast Casserole
Pizza for breakfast? Yes please! I’ve always been a fan of pizza for breakfast but none of that straight from the fridge stuff for me, I like my pizza piping hot with all the juicy pepperoni. This pizza breakfast casserole smells exactly like pizza coming out of the oven! With Italian sausage, onion, bell pepper, mushrooms, tomatoes and olives baked right into the eggs and topped with slices of pepperoni, this paleo breakfast pizza is a delight to the senses and taste buds. Looking for more breakfast casseroles? Be sure to try this Paleo Ham and Egg Breakfast Casserole.
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Ingredients for Paleo Breakfast Pizza
This low carb pizza casserole can be made with any pizza toppings you like. This recipe calls for the following classic “combination” toppings but feel free to omit or add whatever your favorite pizza toppings are.
- avocado oil
- ground Italian sausage
- 12 eggs
- yellow onion
- bell peppers
- black olives
- diced tomatoes
- button mushrooms
- unrefined sea salt
- dried oregano
- dried thyme
- dried basil
- dried rosemary
- pepperoni slices
How to make Pizza Breakfast Casserole
*Full recipe instructions and ingredients listed below in the recipe card.
To make this Whole30 Pizza Casserole, start with a large skillet over medium heat and cook the ground sausage. Once the sausage is cooked, transfer it to the baking dish, reduce the heat to medium-low and use the same skillet to cook the mushrooms, onions and peppers, adding for oil if needed. Cook until tender. Pour the cooked veggies over the sausage in the baking dish. To the baking dish, add the diced tomatoes and black olives (reserving a few olives to place on top of the dish, if desired) and stir until evenly combined.
In a large mixing bowl, scramble the eggs with the salt and spices and pour over top the veggies and sausage in the baking dish. Mix slightly until everything is coated in eggs. Bake for 35-40 minutes until cooked through in the center and the eggs are firm. Remove from the oven and allow to cool for 10-15 minutes before slicing into squares. Enjoy hot or store in the fridge for up to 5 days.
Can I Freeze this Pizza Breakfast Casserole?
Yes! To freeze, cool the square portions completely and then wrap individually in plastic wrap before storing in a larger zip lock in the freezer for up to 2 months. Once you are ready to eat, remove as many portions from the freezer as you’d like and allow them to thaw overnight in the fridge. Then unwrap and place on a parchment lined baking sheet in a preheated 350 degree oven for about 10 minutes until warmed through.
Substitutions for this Whole30 Pizza Casserole
- Whole30 Compliant Sausage – There are more and more available Whole30 compliant sausages coming to market but you can also make your own. See the Notes section in the recipe card below for the recipe.
- Vegetables – This pizza breakfast casserole is designed to bring the classic flavors of a combination pizza but you can customize your whole30 pizza with whatever toppings you like. If your not a fan of mushrooms or anything else you can leave them out.
- Pepperoni – You could use ham, Canadian bacon, bacon, salami or omit the pepperoni topping altogether and stick with just the Italian sausage, although I highly recommend topping with pepperoni if you can.
More Whole30 Breakfast Recipes:
- Prosciutto Egg Cups
- Paleo Ham and Egg Breakfast Bake
- Chorizo Whole30 Breakfast Sausage
- Instant Pot Hard or Soft Boiled Eggs
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PrintPizza Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 portions 1x
- Category: Breakfast & Brunch
- Method: Bake
- Cuisine: American
Description
This delicious Pizza Breakfast Casserole is filled with all the classic pizza toppings you love baked right into the eggs. It’s the perfect Whole30 make ahead breakfast that smells just like pizza coming out of the oven. Whole 30 and Paleo, this breakfast is sure to please the whole family!
Ingredients
- 2 Tablespoons avocado oil, divided
- 1 pound ground Italian sausage (compliant for whole30 or *see notes below)
- 12 large eggs
- 1 small yellow onion, diced
- 2 bell peppers (any color), cut into ribbons or diced
- 1 – 14 ounces can pitted black olives, sliced
- 14.5 ounces diced tomatoes, liquid drained
- 8 ounces button mushrooms, sliced thinnly
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 12 large pepperoni slices (compliant for whole30)
Instructions
- Preheat oven to 375 degrees fahrenheit and use 1 Tablespoon of oil to grease the 9×13 inch baking dish.
- In a large skillet over medium heat, add 1 Tablespoon avocado oil and cook the ground sausage.
- Transfer the cooked sausage to the baking dish, reduce the heat to medium-low and use the same skillet to cook the mushrooms, onions and peppers, adding for oil if needed. Cook until tender, about 6 minutes.
- Pour the cooked veggies over the sausage in the baking dish.
- To the baking dish, add the diced tomatoes and black olives (reserving a few olives to place on top of the dish, if desired) and stir until evenly combined.
- In a large mixing bowl, scramble the eggs with the salt and spices and pour over top the veggies and sausage in the baking dish. Mix slightly until everything is coated in eggs.
- Bake for 35-40 minutes until cooked through in the center and the eggs are firm.
- Remove from the oven and allow to cool for 10-15 minutes before slicing into squares.
- Enjoy hot or store in the fridge for up to 5 days. For longer storage, cool the square portions completely and then wrap individually in plastic wrap before storing in a larger zip lock in the freezer for up to 2 months.
Notes
*If you are unable to find Whole30 compliant Italian sausage or want to make your own at home, cook 1 pound of ground meat (pork, chicken, turkey or beef) with: 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon freshly cracked black pepper, 1/2 teaspoon whole fennel seeds, 1/2 teaspoon paprika (plain, sweet or smoky can all be used depending on your preference), 1/4 teaspoon red pepper flakes (or 1/8 teaspoon ground cayenne). Cook these spices into the meat and then proceed with the recipe.
Keywords: pizza breakfast casserole, whole30 pizza, whole30 pizza casserole, paleo breakfast pizza, low carb pizza casserole,
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Alene says
This is a great recipe! I plan to halve the whole thing, since there’s only two of us. And I am lactose intolerant, so no cheese too! Thank you for a wonderful recipe!
Nicole says
Hi Alene! Thank you for your kind words. Enjoy!
★★★★★