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Home / Course / Breakfast / Whole30 Sausage Hashbrown Breakfast Casserole

Whole30 Sausage Hashbrown Breakfast Casserole

Breakfast, Dairy Free, Gluten Free, Recipes, Whole30 Recipes

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This Whole30 Sausage Hashbrown Casserole is what my breakfast dreams are made of. It is creamy, decadent and loaded with flavor. I use my favorite combination of spices to make the sausage and then use it to make the most amazing sausage gravy! Trust me when I say, you would never know that this is completely gluten free, dairy free and Whole30 compliant!

Closeup of sausage hash brown casserole in a white oval baking dish. You can see the swirls of spinach, sausage and peppers on top

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 buy ground pork (super cheap) and season it myself. It is more affordable and I get to season it to my preference. Win win! Here are the spices I use for 1 lb of ground pork to make my own breakfast sausage..

  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Fennel Seed
  • 1 tsp Sage
  • 1/4 tsp Crushed Red Pepper Flakes (optional, I like a little spice)
  • 1/2 tsp Garlic Powder
Spoon holding a scoop of the sausage and hash brown breakfast casserole. You can see the layers of shredded potato, creamy sausage gravy and egg.

I cook the ground pork with all the spices and add in the chopped onion and red bell pepper. This adds to the flavor and softens the veggies. After the meat is cooked through, I sprinkle the mixture with tapioca starch. This is what will thicken the coconut milk into a sausage gravy. You can also use arrowroot powder (also Whole30 compliant).

I use a can of full fat coconut milk as the base of the gravy, but it does not taste like coconut at all when it is done. It is not only seasoned with the sausage itself, but I also add some nutritional yeast to give it a bit of a ‘cheesy’ flavor. This sausage gravy gets poured all over a base of shredded potatoes, it’s so stinkin’ delish!

Square serving of the sausage hash brown casserole on a white plate with a side of fresh spinach and cherry tomatoes
You Might Also Like:
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5 from 4 votes

Whole30 Sausage Hashbrown Breakfast Casserole

Print Recipe
This Whole30 Breakfast Casserole is loaded with a creamy sausage gravy, shredded potaotes, eggs and fresh veggies. It is what breakfast dreams are made of!
Prep Time:20 mins
Cook Time:50 mins
Total Time:1 hr 10 mins

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

Can store leftovers in an airtight container in the fridge for up to 5 days
Reheat in the microwave for 45 seconds to a minute 

Nutrition

Calories: 279kcal | Carbohydrates: 14g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 532mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1014IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: breakfast, dairy free, gluten free, paleo, whole30
Servings: 8 servings
Calories: 279kcal
Author: Sara

June 3, 2020 · 2 Comments

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  1. Jean says

    June 8, 2020 at 7:14 am

    5 stars
    This was so yummy. Thanks for all you do!

    Reply
    • Sara says

      June 8, 2020 at 7:26 am

      5 stars
      Thank you Jean, so happy to hear you enjoyed it!

      Reply

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