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!
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
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!
You Might Also Like:
- Whole30 Sausage and Egg Breakfast Sandwiches
- Bacon Breakfast Skillet with Ranch Home Fries
- Sweet Potato & Apple Breakfast Skillet
- Tex Mex Breakfast Skillet
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Whole30 Sausage Hashbrown Breakfast Casserole
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
This was so yummy. Thanks for all you do!
Thank you Jean, so happy to hear you enjoyed it!