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)
- How to Make Soft Boiled Eggs
- 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
Ingredients
- 1 pound bulk breakfast sausage Whole30 compliant or make your own
- 2 tablespoons arrowroot powder
- 3/4 cup raw cashews or use 1 can coconut milk, see Notes
- warm water to cover cashews
- 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.
- 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 (or 1 1/2 cups coconut cream, whisked). 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 cashew cream (or coconut cream), spices, salt, and 1/3 of the green onions.
- 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.
Video
Notes
Nutrition
Recipe originally published in December 2017 but updated with new photos, directions, and video December 2018.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
Lisa K says
This is definitely a keeper and I will be making it even after my Whole 30. Very creamy and you would never know that it is missing dairy.
Monica says
So delicious! Everyone in the family loves this one. We have made it again and again. 🙂
Gigi H says
This recipe was so simple and is delicious!!! <3
Sarah G. says
I went into this recipe incredible skeptical, only because a lot of dairy substitutes I’ve tried have gone wrong or taste terrible. For ease I used light coconut milk, and oh my word, this is incredible. I’m excited to try different variations with more veggies soon.
I’ve already texted my friends and sisters about this recipe, thanks for sharing!
Heidi says
I made this with frozen hash browns and coconut milk. I love the creamy sauce with the sausage. I love green onions so I may have added way too many, but that’s on me. I made this and have been having it all week for breakfast. Easy and so good!
Angela says
I’m confused about the cashew cream and coconut milk amounts. The recipe says 3/4 cup of cashew cream, but I’m the instructions it states add 1 1/2 to sausage and then add more to eggs, but it doesn’t state the amount. So how much cream do you need?
Savannah | 40 Aprons Team says
you use 3/4 cup cashews then add enough water to make 2 cups and blend that to make cream. Or use one can of coconut cream as written in the notes. You use 1 1/2 cups of the cashew cream in the sauce & the rest in the eggs! Sorry about the confusion. 🙂
Samantha Almaguer says
This recipe is amazing, and so satisfying! After adding the cashew cream to the sausage mixture, I could hardly keep myself from eating it right out of the pan. The casserole came out perfectly. I’ll be eating off of this all week! Perfect for meal prep!
Leah says
were the hashbrown frozen???
Savannah | 40 Aprons Team says
Either frozen or thawed hash browns will work!
Lauren says
With the coconut milk- does it have any hint of coconut flavor?
Savannah | 40 Aprons Team says
Hi, we don’t think so! 🙂
Sarah Schneider says
This is the first breakfast recipe I’ve tried from Cheryl during my second round of Whole30. This hash brown casserole is DELICIOUS! I usually don’t like reheated egg casseroles because the eggs get rubbery and dry, but the gravy in this makes it even better reheated! Very savory and VERY flavorful with not many ingredients! I used the soaked cashew cream for mine as I actually had leftover cashews to use, and also used Cheryl’s recipe for the Whole30 pork breakfast sausage which couldn’t be simpler.
Thanks for making yet another amazing Whole30 recipe and for saving my sanity in what to make for breakfast during Whole30! LOVE being able to meal prep this and just pop it in the microwave in the morning for a delicious breakfast!
Mary says
I never comment on recipes, but I love this casserole so much!! It’s my new go to for a special weekend or holiday breakfast. The first time, I did make it with the cashew cream and that was very tasty. Since then, I have made it with coconut milk just to make it easier. It’s equally tasty with the coconut milk. Reheats well throughout the week. Thank you so much for sharing this recipe!!
Natalie says
Are you supposed to drain the fat from cooking the sausage or leave it?
Savannah | 40 Aprons Team says
We leave it! The arrowroot starch helps absorb the liquid. 🙂
Mallory says
We didn’t find this recipe until towards the end of our first Whole30. My boyfriend is a sweet breakfast person and got tired of eggs pretty quickly (whereas I could eat eggs every day). I made this breakfast casserole and he loved it so much. While meal planning for this round of Whole30, he immediately brought up this recipe and said he wouldn’t mind if we made it for breakfast each week!
Savannah | 40 Aprons Team says
That’s so awesome to hear!
Jessica MCEWAN says
Does it hold up pretty well all week? Thank you!
Nicole says
Can I assemble this the night before, and bake it in the morning?
Savannah | 40 Aprons Team says
Sure!
Emily Hannah says
Tips for making ahead? My family and I always did a sausage egg casserole for Xmas morning, but new dietary restrictions mean we have to adapt and this looks amazing! I know in the recipe you briefly mentioned it can be made ahead but would love some more tips on that. Thank you!
Savannah | 40 Aprons Team says
Hi! Hope this helps- make the recipe as stated, then cover the mixture tightly and refrigerate for up two 48 hours. When ready to bake, remove the casserole from the refrigerator at least 30 minutes prior to baking.
Stacey says
My husband and I love this casserole. It’s so good- excellent flavor and it reheats well throughout the week.
Savannah | 40 Aprons Team says
Yay, so glad to hear that!
Nicole says
Is the cashew cream just a non dairy substitute or is it essential? I would rather just use heavy cream if possible. Would that work?
Savannah | 40 Aprons Team says
Heavy cream will work. 🙂
Vince Carone says
Made this for my wife and I this morning. We substituted coconut milk for the cashews and used Applegate organic apple chicken sausage. It was delicious, filling, and I’m excited that I don’t have to cook breakfast again for the next few days. Great recipe!
Amelia Camurati says
Glad y’all loved it Vince!
Kathy says
Did the sausage break apart like ground sausage? I have some in my frig but it doesn’t look like it would…..thoughts?
Amanda Catalano says
Can I make this ahead the night before and keep it in the fridge? Will the egg separate/hashbrowns be soggy in the morning?
Savannah | 40 Aprons Team says
It should be ok!
Jessica says
My favorite breakfast! We make it all the time because it’s tasty day 1 and day 4! I use precooked breakfast sausage links like Pedersons or Applegate (get them from Sprouts in refrigerator and freezer section) and it comes together nicely. I always use coconut milk instead of making almond cream and I buy my arrowroot powder from Thrive!
Cheryl Malik says
Thanks for sharing your tips! I’m so glad you’ve been enjoying the recipe!
Ryan says
I really love this recipe, have made it twice now with half shredded potato / sweet potato. Highly recommend and will make again. Hardest part is this website. There are so many videos and ads it is so hard to use on a mobile device. Just a small piece of feedback – I avoid this sites recipes now because all the add ons make it too frustrating to use.