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…
- 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!
- 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.
- 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
- 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
- 3-quart baking dish
- 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.
- 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.
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.