This delicious Hashbrown Sausage Breakfast Casserole is the perfect breakfast for your next weekend brunch or for your weekly meal-prep.
I love a good and healthy breakfast casserole. I prefer savory dishes in the morning and this Whole 30 Hashbrown Sausage Breakfast Casserole is perfect to throw together for Christmas morning, a weekend brunch, or for your weekly meal prep. This Whole 30 hashbrown casserole is made with simple ingredients such as sausage, eggs, shredded potatoes, bell pepper, onions, and spinach. When I did my first round of Whole 30 this was one of my favorite breakfasts because it is such an easy recipe. If you’re looking for a good breakfast casserole that is perfect for any day of the week, this will not disappoint! Try it and I know it will become one of your go-to breakfast casseroles as well. I serve it topped with fresh green onions and a side of fresh fruit. Enjoy!
Frequently Ased Questions
What kind of milk can I use?
Almond milk, coconut milk, and oat milk work great.
What kind of sausage should I use?
It is important that you use Whole 30 compliant breakfast sausage which means it cannot have added sugar … turkey sausage is great and I really love the Jones brand at Sprouts. I know they make a chicken and turkey breakfast sausage that is Whole 30 friendly. Italian sausage also works great…just make sure it is compliant.
Can I use other vegetables?
Absolutely! I have used mushroom, kale, and chopped tomatoes and it turned out great!
How can I reheat it?
The best way is to pop it in the oven or a toaster oven, but the microwave will do as well.
What is the best way to store it?
I cut it into individual servings and store it in air tight containers in the refrigerator.
Whole 30 Hashbrown Sausage Breakfast Casserole
Ingredients
- 1 lb ground breakfast sausage
- 2 tbsp avocado oil
- 1 medium yellow onion, chopped
- 1 small red bell pepper, diced
- 2 cups chopped fresh spinach
- 10 oz frozen hasbrowns (I use Simply Potatoes)
- 10 eggs
- 3/4 cup non-dairy milk (I use almond milk)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp Italian Seasoning
- 1/2 tsp pepper
- 3 green onions, sliced
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 baking casserole dish.
- Heat a medium skillet over medium high-heat. Add your breakfast sausage, breaking it up into small pieces while cooking. Once browned and no longer pink remove and set aside.
- Add oil to same skillet. Add onion and bell pepper and cook over medium heat until vegetables are soft (about 4-5 minutes).
- Add spinach and cook for another 1-2 minutes and remove from heat.
- In a large mixing bowl add cooked sausage, hashbrowns, and sauteed vegetable mixture.
- In a separate mixing bowl add eggs, milk, onion powder, garlic powder, Italian Seasoning, salt and pepper, and mix well. Add egg mixture to sausage and vegetable mixture.
- Pour into casserole dish and bake for 45-55 minutes or until eggs are set. Top with fresh sliced green onions and a sprinkle of red pepper flakes and serve. Enjoy!
