Sausage Hashbrown Breakfast Casserole
Breakfast | Courses | Dairy Free | Gluten Free | paleo | Recipes | Whole30
This Sausage Hashbrown Casserole is what my breakfast dreams are made of. It is creamy, decadent and loaded with flavor. Trust me when I say, you would never know that this is completely gluten free, dairy free and Whole30 compliant!
What You Need
- Ground Pork
- Sausage Seasoning Mixture (below)
- Onion
- Bell Pepper
- Coconut Milk
- Spinach
- Eggs
- Frozen Shredded Potatoes
- Tapioca Starch
- Nutritional Yeast
- Salt & Pepper
- Fennel Seed
- Sage
- Pepper Flakes
- Garlic Powder
You can find Whole30 compliant and gluten free breakfast sausage, but it is only in certain stores and can be quite expensive. I prefer to get ground pork from ButcherBox and season it myself.
*Full ingredient amounts and instructions are in the recipe card located below
Let’s Make Breakfast Casserole
- Preheat oven to 350’F
- Heat the oil in a large skillet over medium heat. Add in the ground pork, chopped onion and diced red bell pepper. Add in the seasonings for the breakfast sausage (salt, pepper, sage, fennel seed, red pepper flakes and garlic powder)
- Stir to combine and break up into crumbles until meat is cooked through
- Once the sausage is cooked through, sprinkle with the tapioca starch and stir to coat all the meat
- Add in the full can of coconut milk along with the nutritional yeast, salt and pepper. Bring to a boil and reduce to a simmer until the sauce has thickened into a gravy-like consistency. Then remove from heat
- Grease a 3 quart casserole dish and put the frozen shredded potatoes in the bottom
- Pour the sausage gravy over the potatoes
- Whisk the eggs with a pinch of salt and pepper and stir in the spicnach, pour this mixture over the top and stir slightly to combine
- Place in the oven and bake for 40-50 minutes. The center will not come out clean because of the gravy, but the top should be set. Let cool for 15 minutes before serving
You Might Also Like
- Whole30 Sausage and Egg Breakfast Sandwiches
- Bacon Breakfast Skillet with Ranch Home Fries
- Sweet Potato & Apple Breakfast Skillet
- Creamy Instant Pot Oatmeal
- Healthy Lemon Blueberry Yogurt Parfaits
- How to Cook Bacon in the Oven
This post may contain affiliate links. Please read my disclaimer.
*photography by Loren Runion of SweetRusticBakes.com
Sausage Hashbrown Breakfast Casserole
This Sausage Hashbrown Casserole is what my breakfast dreams are made of. It is creamy, decadent and loaded with flavor.
Ingredients
Breakfast Sausage
- 1 Tbls Avocado Oil or olive oil
- 1 lb Ground Pork
- 1 tsp Salt
- 1 tsp Sage
- 1/2 tsp Fennel Seed
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/4 tsp Crushed Red Pepper Flakes optional, omit if you don't want any heat
- 1/4 cup White Onion chopped
- 1 Red Bell Pepper seeded & diced
Gravy
- 1 14.4oz Can of Coconut Milk full fat
- 1 Tbls Tapioca Starch
- 1 Tbls Nutritional Yeast
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Casserole
- 1 lb Frozen Shredded Potatoes
- 6 Eggs
- 1 cup Spinach
Instructions
Breakfast Sausage
- Preheat oven to 350'FHeat the oil in a large skillet over medium heatAdd in the ground pork, chopped onion and diced red bell pepperAdd in the seasonings for the breakfast sausage (salt, pepper, sage, fennel seed, red pepper flakes and garlic powder) Stir to combine and break up into crumbles until meat is cooked through
Gravy
- Once the sausage is cooked through, sprinkle with the tapioca starch and stir to coat all the meatAdd in the full can of coconut milk along with the nutritonal yeast, salt and pepper Bring to a boil and reduce to a simmer until the sauce has thickened into a gravy-like consistency. Then remove from heat
Casserole
- Grease a 3 quart casserole dish and put the frozen shredded potatoes in the bottomPour the sausage gravy over the potatoesWhisk the eggs with a pinch of salt and pepper and stir in the spicnach, pour this mixture over the top and stir slightly to combinePlace in the oven and bake for 40-50 minutes. The center will not come out clean because of the gravy, but the top should be setLet cool for 15 minutes before serving
Notes
Nutrition
Calories: 279kcalCarbohydrates: 14gProtein: 16gFat: 18gSaturated Fat: 6gCholesterol: 164mgSodium: 532mgPotassium: 466mgFiber: 2gSugar: 1gVitamin A: 1014IUVitamin C: 25mgCalcium: 39mgIron: 2mg
Tried this recipe?Mention @thebetteredblondie
This looks great! If we eat dairy, can we sub the coconut cream for heavy cream and the nutritional yeast for parmesan cheese?
Hi Jill, I have not tried it, but I believe that should work just fine
Can I make this ahead of time. I’d like to make it, put it in the fridge to cook the next morning.
Yummy! Do you think this would be good to freeze ahead for future meals??
A new family favorite. Love this recipe and my cheese loving husband didnt even notice there wasn’t cheese in the casserole (thanks to the gravy).
It is always a win when the husband approves! So glad you enjoyed it 🙂
This was so yummy. Thanks for all you do!
Thank you Jean, so happy to hear you enjoyed it!