Whole30 Sausage Breakfast Casserole with Hash Brown Crust!
This easy, gluten-free, and Whole30 breakfast casserole is loaded with sausage, green onions, eggs, spices, & a crispy hash brown crust.
This recipe was updated with new photos and copy on January 1, 2022!
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The BEST Whole30 Breakfast Casserole Recipe
I’m a sucker for a good breakfast casserole, especially one that includes crispy hash browns! My Whole30 breakfast casserole is loaded with sausage, green onions, spices, and dairy free cream cheese, and has the most deliciously crispy hash brown crust! 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 sausage, egg, and cheese on an everything bagel which used to be one of my FAVORITE breakfasts!
Best part? It’s also dairy free and gluten free! Perfect for meal prep or crowds, this sausage casserole recipe will be on your breakfast rotation in no time!
How to Make This Gluten Free Breakfast Casserole
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!
The 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.
Breakfast Casserole Ingredients
- Breakfast Sausage: See below for ingredients and instructions to make your own homemade, Whole30 compliant breakfast sausage!
- Green onions
- Hash Browns – Try to look for shredded potatoes without any additives. I like Cascadian Farms brand, or Sprouts!
- Eggs
- Almond Milk or Unsweetened Canned Coconut Milk
- Sea Salt
- Garlic Powder
- Onion Powder
- Everything But the Bagel Seasoning
- Kite Hill Chive Cream Cheese
Ingredients to Make Homemade Sausage (Optional)
- Ground Pork
- Fennel Seeds
- Salt
- Ground Sage
- Thyme
- Black Pepper
- Cayenne Pepper
- Garlic Powder
- All Spice
Step by Step 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 9×13 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!
Mary’s Tips & Tricks
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat by placing the servings needed on a microwave-safe dish and cook for 2-3 min.
Keto: If you want to make this breakfast casserole keto, skip the hashbrowns! You’ll still have a delicious, creamy, sausage & egg casserole, without the carbs!
FAQs
Can I add cheddar cheese to this gluten free breakfast casserole? While cheddar cheese is not Whole30 compliant, I do add the option in my recipe to include Kite Hill dairy free cream cheese. This will give it that creamy, cheesy consistency, without compromising compliance to Whole30! If you don’t need this recipe to be Whole30 or Dairy Free, you can definitely add in some shredded cheddar cheese!
Can I make this Whole30 breakfast casserole with bacon instead? Yes! Make sure to find Whole30 compliant bacon, which I get through ButcherBox, Sprouts, or other local grocery stores. Fry and chop the bacon and then follow the rest of the instructions in the recipe!
Can I freeze this breakfast casserole? You can! Store in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge and bake on 325F for 25 minutes.
More Gluten Free & Whole30 Breakfast Casseroles
Gluten Free Roasted Veggie Breakfast Casserole
Gluten Free Orange Cranberry Overnight French Toast Casserole
If you make this Whole30 Breakfast Casserole recipe and love it, the best way to say thanks is to leave a 5-star rating and review below. Don’t forget to share your creations on Instagram – I love seeing what you make!
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Recipe by: Mary’s Whole Life
Photos by: Casey from The Mindful Hapa
This post contains affiliate links. This means if you make a purchase using one of my links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Sausage & Hash Brown Whole30 Breakfast Casserole
Ingredients
- 1 lb breakfast sausage, see below for directions on how to make your own!
- ¼ cup chopped green onions , plus more for garnish
- 1 16 oz package hash browns, thawed, or 3 potatoes peeled and grated
- 12 eggs
- ¼ cup almond or coconut milk
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp everything bagel seasoning
- ½ 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
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ¼ 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!
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Notes
Nutrition
48 Comments on “Whole30 Sausage Breakfast Casserole with Hash Brown Crust!”
Can you use just egg whites?
You can, but it definitely won’t be as fluffy and you may need more of them!
A staple in our house. We omit the cream cheese because my husband doesn’t like it and it’s still so delicious!
Thank you Katie!
Thanks Katie!
This is my families favorite breakfast. If making it for the night before would you cook it in the morning or the night before and then reheat?
I would bake it the night before and then reheat in the oven or microwave in the morning 🙂
Made this for my husband’s breakfast during the week and he raved about it!!! The hash brown crust is tasty + bulks it up! Very easy to put together as well!
I made this to have for breakfasts for the week and it was so good I never got tired of it. I was unsure about the cream cheese because I’m not a chives fan, but it was the perfect touch to the dish!
So good. I made one for a friend who had a baby and it looked so good I made another one for our family as well. It tasted as good as it smelled. Thanks for another go-to, Mary!
10/10 amazing. Made for brunch yesterday and every single person asked for the recipe. So easy and so delicious. Mary nailed it again!
This recipe is an easy fix on a busy night. I love all of Mary’s recipes. They are easy, quick and so delicious!
This is our go to breakfast casserole! I have yet to make a recipe from Mary that I don’t like! She’s amazing!
This is my breakfast meal prep every cpl weeks. So easy, versatile for what veggies i have on hand and super delicious! All of Mary’s recipes are soooo good.
I made this for dinner tonight and it was really yummy and easy! Thanks for another great recipe, Mary!
Made this our breakfasts for the next several days. It is so easy to make and is delicious!
I have yet to make a recipe of Mary’s that I didn’t love! This one makes for great breakfasts for quick mornings before school. My teenager loves it!
Great recipe, and very flexible!
I like to add extra veggies in: mushrooms, red onion, red bell pepper, spinach/kale… whatever I have on hand. I divide it up into single portions, cool, and refrigerate. Breakfast all week!
I made this for breakfast meal prep for my husband and I and we’ve been loving it this week! I used a shredded Gruyère/Swiss blend instead of cream cheese. The addition of the seasonings and everything bagel give it such great flavor. I drizzle Franks hot sauce on top and it’s delish! Will make again!