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…
- 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!
- 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.
- 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
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.
- 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
- 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. 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, 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.
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.