Make Hash Brown And Sausage Breakfast Casserole (Gluten-free)

This hash brown and sausage breakfast casserole is a hearty, creamy, and flavorful Whole30 breakfast recipe.

This is one of our favorite Whole30 breakfast recipes, and it’s wonderful enough to eat for dinner, with hash browns, a creamy sauce, spicy sausage, and creamy eggs.

Why Is This Recipe So Delicious?

• The cashew cream (or coconut milk) and eggs make it creamy and delicious.
• This Whole30 breakfast is very easy to meal prep on a Sunday and enjoys throughout the week because it uses pre-shredded hash browns. Anything that makes weekday mornings a bit easier is always welcome!
• The tastes are INCREDIBLE. We ate this casserole for dinner the first time I prepared it, and my husband completed… wait for it… A full half of the meal was consumed. Whoa. While this isn’t a portion size I’d recommend, it does demonstrate how delicious this Whole30 breakfast is!

Variations

• If you’re sensitive to nuts, substitute a 13.5-ounce can of coconut milk or coconut cream for the cashew cream. In the sausage cream sauce, use 12 cups (12 ounces) of coconut milk/cream, and the rest (12 ounces) in the eggs. Before using, whisk the coconut milk/cream!
• Peel a couple of Russet potatoes and shred them using a box grater or food processor to make your own hash browns. To remove any extra moisture, wrap in a paper towel and squeeze.
• If you like, you can substitute cassava flour for the arrowroot powder.

Chef’s Advice

• Allow frozen hash browns to soften a little before making this Whole30 breakfast because they’re easier to find Whole30 compliant.
• When the casserole is done, a knife pushed into the center will not come out clean, but the surface will be solid.
• If you don’t have arrowroot or cassava flour on hand, tapioca flour can be substituted.

Hash Brown And Sausage Breakfast Casserole

Hash browns, a creamy sauce, a spicy sauce, and plenty of protein-rich eggs make this a satisfying and delectable Whole30 breakfast recipe. This Whole30 breakfast is simple to prepare ahead of time and makes excellent meal prep.

Ingredients

• 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 of coconut milk or cream divided, see Notes
• warm water to cover cashews
• freshly cracked black pepper
• 1 1-pound package of shredded hash brown potatoes
• ½ teaspoon onion powder
• 1 bunch of green onions finely chopped, about 9 small or 7 medium, divided
• 6 eggs
• ½ teaspoon garlic powder
• ½-1 teaspoon salt
• spray coconut oil or coconut oil, for greasing

Equipment

• 3-quart baking dish

Instructions For Hash Brown And Sausage Breakfast Casserole

1. Preheat the oven to 350 degrees Fahrenheit. Coconut oil should be sprayed or greased into a 3-quart baking dish.
2. Cook sausage in a heavy big skillet over medium-high heat until brown, about 5 minutes, breaking it up with a spoon or spatula.
3. Make the cashew cream while the sausage is cooking. In a 2-cup measuring cup, put 34 cups of raw cashews. Fill the measuring cup with enough warm or hot water to cover the cashews. Allow cashews to soak in water while the sausage is cooking, then puree cashews and water in a high-powered blender until absolutely smooth.
4. Stir in 12 cups cashew cream (or 12 cups coconut milk/cream, whipped) after sprinkling arrowroot over sausage. Cook, stirring periodically until the mixture thickens and comes to a boil, about 3-5 minutes. Season with a generous amount of freshly ground black pepper.
5. Whisk eggs in a medium mixing bowl with the remaining cashew cream (or coconut milk/cream), spices, salt, and 13 green onions.
6. Spread hashbrowns evenly in a baking dish and season with a pinch of salt. Top with a third of the green onions, then the sausage combination, and finally the egg mixture. Bake for 45-50 minutes, then top with the rest of the green onions. Because of the creamy sauce, a knife placed in the center will not come out clean, but the surface should be solid.
7. Serve by cutting into squares.

Notes

• If you like, you can substitute one 13.5-ounce can of coconut milk or cream for the cashews. In the sausage cream sauce, use 12 cups (12 ounces) of coconut milk/cream, and the rest (12 ounces) in the eggs. Before using, whisk the coconut milk or cream.
• Allow frozen hash browns to soften a little before making this Whole30 breakfast because they’re easier to find Whole30 compliant. You can even shred your own hash browns from entire potatoes if you want.

This recipe makes around 6 servings. The nutritional values indicated are for one serving and are intended to be used as a guideline. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.

Nutrition Information

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