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!
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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Sausage & Hash Brown Whole30 Breakfast Casserole
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!
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Notes
Nutrition
28 Comments on “Whole30 Sausage Breakfast Casserole with Hash Brown Crust!”
Subbed chorizo for breakfast sausage, it’s what I had. Fantastic, lots of flavor. Will definitely add to my ‘make again’ recipes!!
Delicious! I just made this for the first time, and served it for dinner as we love breakfast dinners. The entire family and company that were joining us devoured it. I added a can of diced green chiles as I was in the mood for a southwestern dish, but with or without them this dish is going into the regular meal rotation, fantastic! It is so hard to find a breakfast casserole that doesn’t have dairy in it that has any kind of flavor, and this dish is an explosion of flavors!
Made this for Mother’s Day brunch. So delicious!
This was absolutely delicious! I made it for a quick dinner before a sports practice and everyone is excited to have the leftovers for breakfast tomorrow. Thanks for a great recipe!
I made this tonight for dinner. It was fantastic. We loved it!
This is my go-to breakfast casserole and the inspiration for essentially all other breakfast casseroles I make. A very good basic staple that doesn’t lack in flavor!
This was such a yummy treat for breakfast – and so healthy! I loved having it already made so that breakfasts during the work week were simple and fast.
Best new recipe I’ve made in a while. I added spaghetti squash, spinach, and tomato because I was short on potatoes, and it was just amazing. Good for breakfast, lunch, or dinner. Seriously delicious!
I’ve tried a couple of different recipes for this dish… but this one is AMAZING!! Easy, quick, and adaptable to whatever you have on hand. I warmed up frozen sausage links and chopped them in, plus used a bag of frozen kale (thawed and squeezed dry) to get some greens in. Fantastic!
I love this Whole30 friendly recipe!
I mix the cream cheese with the hash browns and spread the mixture into the pan. Then top with sausage and eggs.
I’ve also mixed it up at times and added broccoli. This is a great recipe, quick, simple, and oh so tasty!
Thanks Amber! Glad you love it!
We have made this twice now. I used regular onion and added bell pepper. We love having a delicious, quick and easy breakfast for weekday mornings! Any recipe with the kite hill chive cream cheese never disappoints 🤣 Thanks for another staple in our house!
Thanks Erin!! So glad you love it!
I have made this 3 or 4 times during quarantine. I love having an easy breakfast option to heat up that is so filling and delicious! I have added frozen broccoli or a bag of broccoli slaw with the potatoes to get some extra veggies in and it turns out great every time!
Thanks Kristi! So happy to hear you love it!
Do you think this can be frozen?
Yes definitely!
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 🙂
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!
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!
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!
Mary, can this casserole be made ahead (night before)?
Yes! It can 🙂
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!