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.
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.
You can use 1 13.5-ounce can coconut milk instead, if preferred.