Whole30 Hash Brown and Sausage Breakfast Casserole (Dairy-Free, Gluten-Free)
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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 Hash Brown and Sausage Breakfast Casserole (Dairy-Free, Gluten-Free)
I’m gonna let you in on a little secret….
Whole30 breakfast recipes are a challenge for me.
Why? Because 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 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 cashew cream (or coconut milk) and eggs.
- Using pre-shredded hash browns make this a super easy Whole30 breakfast to meal prep on a Sunday so you can eat it throughout the week. I’m always up for anything that makes weekday mornings a little easier!
- The flavors are SO GOOD. When I made this casserole 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 a 13.5-ounce can of coconut milk or coconut cream instead of cashew cream if you’re allergic to nuts. Use 1 ½ cups (12 ounces) coconut milk/cream in the sausage cream sauce and the remainder (1 ½ ounces) in the eggs. Whisk the coconut milk/cream before using!
- 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.
Chef’s Tips
- Make your own homemade 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.
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
- Whole30 Breakfast Meal Prep
Hash Brown and Sausage Whole30 Breakfast Casserole
Ingredients
- 1 pound bulk breakfast sausage Whole30 compliant or make your own
- 2 tablespoons arrowroot powder
- ¾ cup raw cashews or use one 13.5-ounce can coconut milk or cream divided, see Notes
- warm water to cover cashews
- freshly cracked black pepper
- 1 1-pound package shredded hash brown potatoes
- 1 bunch green onions finely chopped, about 9 small or 7 medium, divided
- 6 eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½-1 teaspoon salt
- spray coconut oil or coconut oil, for greasing
Equipment
- 3-quart baking dish
Instructions
- 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.
- While sausage cooks, make cashew cream. Put ¾-cup raw cashews in a 2-cup measuring cup. Pour enough warm or hot water over cashews to fill measuring cup. Let cashews sit in water while cooking sausage, then blend cashews and water in a blender on high speed until completely smooth.
- Sprinkle arrowroot over sausage, stirring to coat, then add in 1 ½ cups cashew cream (or 1 ½ cups coconut milk/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 milk/cream), spices, salt, and ⅓ of the green onions.
- In a baking dish, spread hashbrowns evenly, and sprinkle with a pinch of salt. Top with ⅓ 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.
Notes
- Coconut Milk/Cream: You can use one 13.5-ounce can coconut milk or cream instead of cashews, if preferred. Use 1 ½ cups (12 ounces) coconut milk/cream in the sausage cream sauce and the remainder (1 ½ ounces) in the eggs. Whisk coconut milk/cream before using.
- Use frozen hash browns – they’re easier to find Whole30 compliant – and let them thaw a little ahead of making this Whole30 breakfast. If you’d rather, you can also shred your own hash browns from whole potatoes.
Video
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Is there any way to make this egg free?
You could try a flax egg swap, but we haven’t tested this. So, we can’t speak to it. But would love to know how it turns out if you try it!
Can I put this together the day before and just cook it in the morning? (Thinking of this for Christmas morning breakfast.)
Sure!
I’ve done 2 Whole30s myself, and am meal-planning my 3rd and immediately came back to this recipe! I would eat this even when not on a round it’s that delicious. It also keeps pretty well so I could reheat it throughout the week!
So glad you enjoy this recipe on and off Whole30!
This was so good. I used Chicken sausage meatballs which I cut each into 4. I used coconut cream, which I wondered if it would taste like coconut, but it doesn’t most likely as it was unsweetened. I added spinach, mushrooms and red onions. It came out delicious. I did end up baking for an hour.
Yum! Thanks for sharing!
The whole fam loved it! We all thought of different variations we would like to try. We will be making this again and again. I was so surprised NO ONE mentioned cheese or the lack thereof = success!
That’s great! Glad it was a hit. 🙂
Are the hash browns supposed to be thawed? Cooked?
You can just add them frozen!
Oh my goodness, this is delicious!! Today is day 1 of Whole30 and this was the first meal I had – YUMMY! The flavor of the dish is awesome but I think I’ll sauté spinach and toss on top for tomorrow’s breakfast. I’m following your meal plan this month but this is so good, I may not make the different casseroles each week!
So glad you loved this recipe! It’s definitely one we don’t mind eating several days in a row. 🙂
I have been making this for a couple years and love it! I started making it when I do whole 30 and now I make it regularly. Its an easy go to breakfast I make on Sundays for the week.
So glad you love this breakfast casserole recipe, Mandy! 🙂
This is SO GOOD we make it all the time. We add spinach and mushrooms. After it’s cooled from the oven, we cut it into squares and freeze as individual portions, then microwave when needed. It makes a really quick healthy breakfast anytime!
Great idea, Julie! Thanks so much for the review!
Just pulled this out of the oven and I’m devouring it. The flavors are incredible and it is so filling and satisfying.
So glad you loved it!
Just wonder if this could be made w something other then coconut milk or nut milk? Such as oat milk? My kids can’t have coconut or nut milk.
Thank you
Yes!
Hi there! Have you tried freezing this, either before or after baking?
Hi! I usually have no issues freezing after.
I didn’t see how many servings in one recipe?
I can’t wait to try this!
6 servings!