This hash brown and sausage breakfast casserole is a Whole30 breakfast recipe that’s filling, creamy, and full of flavor. With hash browns, a creamy sauce, spicy sausage, and creamy eggs, this is one of our favorite Whole30 breakfast recipes and good enough to eat for dinner!
Whole30 breakfast recipes are a challenge for me.
I need them to be…
- quick
- easy
- damn delicious
And if they’re not? I’d honestly rather skip breakfast, which is a no-no on a Whole30!
So I make my Whole30 breakfast a priority.
I have a super non-Whole30 breakfast recipe I absolutely love (Though the post and photos are insanely embarrassing, I’ll let you look if you want), loaded with shredded hash browns and a creamy béchamel sauce and breakfast sausage and lots and lots of cheese. I love it so much and never tire of eating it but decided it was time to make it a bit healthier!
Why this hash brown and sausage Whole30 breakfast recipe is so good:
- I used my hash brown and sausage casserole as the inspiration but focused on creamy eggs and a dairy-free sauce, making it healthier and more filling at the same time. Whole30 breakfast perfection.
- It’s creamy and rich, thanks to the coconut milk and eggs.
- The pre-shredded hash browns make it an easy Whole30 breakfast to throw together on a Sunday for meal prep to eat all week.
When I made it the first time, 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 breakfast is!
Variations
- Use coconut milk instead of cashew cream if you’re allergic to nuts: use 1 13.5-ounce can of coconut milk or cream.
- Shred your own hash browns: peel a couple of Russet potatoes and shred with a box grater or food processor. Wrap in a paper towel and squeeze to reduce any excess moisture.
- Use cassava flour in place of the arrowroot powder if you prefer.
Tips
- Make your Whole30 breakfast sausage with my super easy recipe.
- Use frozen hash browns – they’re easier to find Whole30 compliant – and let them thaw a little ahead of making this Whole30 breakfast.
- A knife inserted into the center of the casserole will not come out clean when it’s done, but the surface will be firm.
- You can use tapioca flour if you don’t have arrowroot or cassava flour on hand.
How to make this Whole30 breakfast recipe:
Brown sausage in a large skillet, crumbling with a spatula or wooden spoon.
Meanwhile, make cashew cream. Put 3/4 cup raw cashews in a 2-cup measuring cup then pour warm or hot water over to make 2 cups. Let side while sausage browns then blend in a high-speed blender until very, very smooth. Alternately, skip this whole thing and use 1 13.5-ounce can coconut milk.
Sprinkle arrowroot over browned sausage then stir in 1 1/2 cups cashew cream. Bring to a boil and cook about 3-5 minutes or until mixture thickens. Season with lots of freshly ground black pepper.
Whisk together eggs and remaining cashew cream, salt, spices, and 1/3 of the sliced green onions.
Spread hash browns evenly in a 3-quart baking dish and season with a bit of salt. Top with 1/3 of the green onions, then the sausage mixture, then the egg mixture. Bake at 350º for 45-50 minutes or until the surface is firm. Sprinkle with remaining green onions, let cool slightly, then cut into squares, and serve.
Other Whole30 breakfast recipes you’ll love:
- Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms (Keto)
- 15 Whole30 Breakfast Ideas
- Sweet Potato Whole30 Breakfast Bowl
- Easy Whole30 Breakfast Sausage
Did you make and love this recipe? Give your review below! 👇 And make sure to share your creations by tagging me on Instagram!
Hash Brown and Sausage Whole30 Breakfast Casserole
A filling and flavorful Whole30 breakfast recipe with hash browns, a creamy sauce, spicy sauce, and plenty of protein-rich eggs. Easy to make ahead, this Whole30 breakfast makes great meal prep, too.
Ingredients
- 1 pound bulk breakfast sausage Whole30 compliant or make your own
- 2 tablespoons arrowroot powder
- 3/4 cup raw cashews or coconut milk, see note
- warm water
- 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
Equipment Needed
Instructions
-
Preheat oven to 350°F. Spray or grease a 3-quart baking dish with coconut oil.
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Make cashew cream: put 3/4 cup raw cashews in a 2-cup measuring cup then pour warm or hot water over to make 2 cups. Let side while you cook sausage then blend in a blender on high speed until completely smooth.
-
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 cashew cream. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
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In a medium bowl, whisk eggs and add remaining cashew cream, spices, salt, and 1/3 of the green onions.
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In a 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. A 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.
Recipe Video
Recipe Notes
You can use 1 13.5-ounce can coconut milk instead, if preferred.
Recipe originally published in December 2017 but updated with new photos, directions, and video December 2018.
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Made this recipe this morning. I substituted Diestal Turkey Chorizo for the meat, but left everything else the same. Best breakfast casserole to date! Thank you, thank you!
You are so welcome!!
This was delicious! My husband gave it a 10. Made it exactly as written, with coconut milk.
This recipe was a LOT of work for breakfast (I’m a simple sausage, eggs, and whatever veggies are prepped kinda gal or often just leftovers). However, my husband loved this. The hash browns (I couldn’t bring myself to buy the ones at the store – even my health food store had additives, so I hand grated, part of why this took so long) made a bread-like texture that he loved and we both really enjoyed the creamy sauce. I want to make that sauce for a gravy over latkes or almond meal biscuits. And we’ve used this general format as a launch pad for other, similar, mixes (chorizo and spinach, bacon and hatch chilies). For my personal needs, this is more fancy than I need, but it’s perfect for those who need meal prep. He ate this for about 4 days and it stayed good in the fridge that entire time.
I made this recipe with the following changes and it was devoured by the group! Everyone loved it! This will definitely be in my go-to recipe list, thanks 😀
Changes:
*I used turkey sausage instead of pork (I used the Paleo recipe referenced to make my own)
*I used cornstarch instead of arrowroot
*I used 10 eggs instead of 6
*I cooked the sausage ahead of time and drained the grease, then put it back in the pan and added the cornstarch and coconut milk
Just made this over the weekend and really liked the flavor a lot. For me, the only downside was I really like a crispy hashbrown. Going to try this again and do my crispy hashbrowns in ghee on the side and just do the sausage, sauce & eggs baked in a cast iron skillet, just reducing the bake time. I think it will be delish!
Thanks for the yummy inspiration! 🙂
I made this last week and my husband RAVED about it (he asked me to make it AGAIN… he seriously won’t stop talking about it). I added a layer of mushrooms and am thinking about trying with bacon instead of sausage next time because I like bacon so much more that sausage. I’m going to make a sausage one to freeze for Christmas morning. Another note, I used tapioca flour instead of arrowroot and worked great. Did make it taste a little “cheesy” which was amazing! And the recipe doesn’t taste like coconut at all (I’m generally not a fan of coconut).
Thanks for an awesome recipe… has anyone else ever tried with bacon?
I’m calorie counting because…..holiday weigh gain {face palm} do you know the calorie count of this dish per serving?
This is amazing. I made it in a 9’13 pan so it was thinner. Used frozen hash browns (only containing hash browns and spices) added extra garlic and red pepper flakes because we are Italian after all! And wow. Thru the roof good and so easy for meal prepping on a Sunday!
Thank you
Hi! Just letting you know this may be my favorite breakfast ever.
I’ve several times just as the recipe says but switched it up a bit last week. I threw the eggs and spices in the blender and added a couple large handfuls of baby spinach and arugala and blended up until I had green eggs! Couldn’t taste them and added an extra bit of greens to my morning! I didn’t add the coconut milk to the eggs since it had the added water content from the greens.
Thank you for such a great recipe!!
If you use frozen hash browns – do they have to be thawed before putting it for baking? Or can they go right in?
Just thaw a little!
I used the frozen hash browns , was i supposed to cook the first ?
Nope! Just thaw a bit 🙂
I used cornstarch instead of arrowroot flour, and it worked well. Excellent recipe. My guests ate so much of it!
That is great to hear! I’m so glad they liked it 🙂
Wow! Thank you so much for this fantastic recipe! I’m on day 20 of whole30 and food boredom had really set in. This casserole was the perfect cure! I will continue to make it again and again.