Sausage Hashbrown Breakfast Casserole

| | | | | |

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

  1. Preheat oven to 350’F
  2. 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)
  3. Stir to combine and break up into crumbles until meat is cooked through
  4. Once the sausage is cooked through, sprinkle with the tapioca starch and stir to coat all the meat
  5. 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
  6. Grease a 3 quart casserole dish and put the frozen shredded potatoes in the bottom
  7. Pour the sausage gravy over the potatoes
  8. 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
  9. 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

This post may contain affiliate links. Please read my disclaimer. 

*photography by Loren Runion of SweetRusticBakes.com

Sausage Hashbrown Breakfast Casserole

Sara
This Sausage Hashbrown Casserole is what my breakfast dreams are made of. It is creamy, decadent and loaded with flavor.
5 from 12 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 279 kcal

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'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

Gravy

  • 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 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 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

Notes

 
 

Nutrition

Calories: 279kcalCarbohydrates: 14gProtein: 16gFat: 18gSaturated Fat: 6gCholesterol: 164mgSodium: 532mgPotassium: 466mgFiber: 2gSugar: 1gVitamin A: 1014IUVitamin C: 25mgCalcium: 39mgIron: 2mg
Keyword breakfast, dairy free, gluten free, paleo, whole30
Tried this recipe?Mention @thebetteredblondie
Save to Pinterest!

9 Comments

  1. 5 stars
    Delicious! This was perfect for brunch today, day 19 of whole 30. I cut it into 6 servings instead of 8, oopsies 🙂

  2. This looks great! If we eat dairy, can we sub the coconut cream for heavy cream and the nutritional yeast for parmesan cheese?

  3. 5 stars
    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).

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating