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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.
Course Breakfast
Cuisine American
Keyword breakfast, meal prep, whole30
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 455kcal


Equipment Needed


  • 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.



You can use one 13.5-ounce can coconut cream instead of cashews, if preferred. Whisk before using; use 1 1/2 cups in the sausage cream sauce and the remainder in the eggs.


Calories: 455kcal | Carbohydrates: 21g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 218mg | Sodium: 721mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 7.1mg | Calcium: 45mg | Iron: 3.4mg | Net Carbs: 20g