This Sausage Hash Brown Casserole is a simple, easy, Whole30 compliant country breakfast including two favorites: sausage and hash browns! Perfect for meal prep or feeding a crowd.
I’m a sucker for a good breakfast casserole. Especially one that includes hash browns! This recipe is super easy to throw together, and it stays good in the fridge for up to 5 days. It reminds me of eating a sausage egg and cheese on an everything bagel which used to be one of my FAVORITE breakfasts!
To keep it Whole30, it’s important to find compliant breakfast or Italian sausage. I prefer to use Butcher Box sausage, but I’ve also included a recipe below for making your own!
Same thing goes for the hash browns. The only place I’ve found compliant pre-cut frozen hash browns is Sprouts (and they are Sprouts brand). You can easily use a cheese grater or food processor to shred 3 potatoes instead! Or if you’re not doing a Whole30 and don’t mind a few additives, there are plenty of frozen hash browns to be found in the freezer aisle.
Looking for some other yummy breakfast options? Check out my BLT Egg Cups or Pizza Breakfast Casserole!
Alright, let’s get cookin’!
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Sausage Hash Brown Casserole {Whole30}
Ingredients
- 1 lb breakfast sausage see below for directions on how to make your own!
- 1/4 cup chopped green onions plus more for garnish
- 1 16 oz package hash browns, thawed or 3 potatoes peeled and grated
- 12 eggs
- 1/4 cup almond or coconut milk
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp everything bagel seasoning
- 1/2 cup Kite Hill Chive Cream Cheese optional
Sausage (If making your own)
- 1 lb ground pork
- 1 tsp fennel seeds
- 1 tsp salt
- 2 tsp ground sage
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp all spice
Instructions
- If making your own sausage, combine all ingredients in a large saute pan. If using store bought sausage, add it to the pan. Use a spoon to break the pork apart and cook/stir for 5-7 minutes until browned and cooked through.
- Preheat oven to 350. Spray a 9x13 casserole dish with olive or avocado oil. Spread the hash browns out evenly on the bottom of the pan until covered. Sprinkle the diced green onions over the hash browns, then add the sausage evenly spread out on top. Place small spoonfuls of cream cheese on top of the sausage (if using).
- In a large bowl, whisk the eggs, almond or coconut milk, and remaining spices together. Pour the egg mixture evenly over the hash browns, sausage, and green onions. Use a spatula to gently mix it together/spread the cream cheese around. Bake for 50 minutes or until the eggs are set. Slice, serve with hot sauce, ranch, or ketchup and more green onions. Enjoy!
Delicious!! The best recipe for egg casserole that I’ve had. Will definitely be making this again.
Thank you so much! Glad you enjoyed it!
Mary, can this casserole be made ahead (night before)?
Yes! It can 🙂
I made this for Christmas brunch and enjoyed it so much that I just pulled a second one out of the oven for meal prep this week. For the second one, I halved it (as it’s just me eating it) and then added more veggies to the base recipe because let’s be real for a minute, even adults need tricks to get in their veggies!
Glad you enjoyed it, Kelly!
This is so good! I always struggle with good breakfast options that I can take to work with me, and this one is perfect! It has become a weekly recipe in our house!
Thanks, Tahnee! So glad you enjoyed it!
This recipe is amazing! So easy to make! I cut it into squares to have for breakfast throughout the week. Thanks for making such a yummy recipe!
Mary, if I halved this recipe and put it in an 8X8 pan, how long would I need to bake it? Same amount of time, or would the time be cut? Thanks! I can’t wait to make this.
Hi! I would do the same amount of time – just keep an eye on it – it’s done whenever the egg doesn’t jiggle anymore 🙂