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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
Calories 456kcal


  • 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.
    Brown sausage
  • 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.
    Sprinkle arrowroot and cashew cream over
  • In a medium bowl, whisk eggs and add remaining cashew cream (or coconut milk/cream), spices, salt, and ⅓ of the green onions.
    Whisk together eggs, cream, green onions, and seasonings
  • 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.
    Layer casserole and bake
  • 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.
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving. 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 6. Result will be the weight of one serving.


Serving: 1serving | Calories: 456kcal | Carbohydrates: 21g | Protein: 22g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 762mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 3mg | Net Carbs: 18g