This Whole30 hashbrown and sausage breakfast casserole is healthy Christmas morning breakfast recipe and a perfect Whole30 breakfast recipe. With hashbrowns, a creamy sauce, spicy sausage, and creamy eggs, this Whole30 hashbrown and sausage breakfast casserole is delicious enough to eat for dinner. Filling and flavorful, this healthy Christmas morning breakfast recipe is our fave! I make mine in this 9×13″ pan (<< affiliate link!). To make your own Whole30 breakfast sausage, click here.
Just how we celebrate Christmas has evolved over the years. When we were kids, it started at 6 a.m., my parents bed-headed and groggy, pouring the coffee they never otherwise drink, begging for “5 more minutes” as we bounced on the foot of their bed, gleefully informing them that Santa had indeed come.
And mom? I think he freaking brought me a bike.
Breakfast waited, pouring bowls of Captain Crunch and tiny plastic glasses of orange juice after the vivid mountain of paper-wrapped boxes had been conquered.
As we grew older, our start times delayed slightly, but the excitement never did.
Mom actually got me the electric guitar, oh my God. And is that CoverGirl in my stock?! Cha. Ching.
Our breakfast tradition started here, when we were old enough to temper our impatience just a bit to let our parents eat before we dove into a 2-hour-long gift-opening spree. My mom made a breakfast casserole with white bread in the bottom and cheese on top and cream cheese danishes with a brown sugar crumble topping, both of which we devoured in record speed. 50% deliciousness, 50% impatience.
As I grew older, moved out, met my husband, we create a breakfast favorite of our own: my (embarrassingly hideous but shockingly easy and delicious) hashbrown and sausage casserole. I’d make it in our little condo downtown, ride with it on the floor of the car on Christmas morning, let it bake while we stood around and talked, our excitement over the gift exchange abated by x-ray vision into each of the boxes; that vacuum we asked for, the tea kettle I put on my Amazon wish list.
This year, I decided to make something healthier, something Whole30-compliant, just in time for a January round. I used my hashbrown and sausage casserole as the base, swapping out flour and milk and cheese for Whole30-approved ingredients, making it healthier and more filling at the same time. It’s still creamy and rich, thanks to the coconut milk and eggs, and the pre-shredded hashbrowns make it easy to throw together on a Sunday for breakfast all week. And it’s a delicious healthy Christmas morning breakfast recipe option, too!
We ate it for dinner, and my husband finished… wait for it…
An entire half of the dish. Whoa.
While not a serving size I’d necessarily recommend, it just truly goes to show how delish this Whole30 hashbrown and sausage breakfast casserole is! And he is thrilled that is our new go-to healthy Christmas morning breakfast recipe.
What are your Christmas morning traditions?
To make this Whole30 hashbrown and sausage breakfast casserole, I used…
Whole30 Hashbrown and Sausage Breakfast Casserole
This Whole30 hashbrown and sausage breakfast casserole is healthy Christmas morning breakfast recipe and a perfect Whole30 breakfast recipe. With hashbrowns, a creamy sauce, spicy sausage, and creamy eggs, this Whole30 hashbrown and sausage breakfast casserole is delicious enough to eat for dinner. Filling and flavorful, this healthy Christmas morning breakfast recipe is our fave!
- 1 pound bulk breakfast sausage Whole30 compliant or make your own
- 2 tablespoons arrowroot powder
- 1 13.5-ounce can coconut milk
- freshly cracked black pepper
- 1- pound package shredded hash brown potatoes
- 1 bunch green onions finely chopped, about 9 small or 7 medium
- 6 eggs
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/2-1 tsp. salt
- spray coconut oil or coconut oil for greasing
Preheat oven to 350°F. Spray or grease a 3-quart baking dish with coconut oil.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups coconut milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
In a medium bowl, whisk eggs and add remaining coconut milk, spices, salt, and 1/3 of the green onions.
In baking dish, spread hashbrowns evenly, and sprinkle with a pinch of salt. Top with 1/3 of green onions, then sausage mixture, then egg mixture. Bake 45-50 minutes then sprinkle with remaining green onions. Knife inserted in the center won't come out clean because of the creamy sauce, but the surface should be firm. Cut into squares and serve.