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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Spray or grease a 3-quart baking dish with coconut oil.

Step 2

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.

Step 3

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.

Step 4

In a medium bowl, whisk eggs and add remaining cashew cream (or coconut cream), spices, salt, and 1/3 of the green onions.

Step 5

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.

Step 6

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!

Step 7

NOTES: 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.

↑Support creators by visiting their site 😊