Whole30 Hash Brown Breakfast Casserole

5 from 3 votes

Whole30 Hash Brown Breakfast Casserole

This Whole30-friendly hash brown breakfast casserole is perfect for breakfast,brunch, or really anytime! Layered with a hash brown bottom, sausage, egg,tomato, herbs, and more, it’s full of flavor. Also Paleo compliant.

Prep Time15

Cook Time1 5

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: Paleo, Whole30

Servings:

Author: Amy Rains

Ingredients

2 large russet potatoes peeled
2 tbsp olive oil or avocado oil
salt and pepper
1 lb breakfast sausage*
1 cup jarred hatch chili peppers
1 cup diced tomatoes
10 large eggs
1/2 cup unsweetened dairy free milk
2 tbsp nutritional yeast (optional)
fresh cilantro for serving (optional)

Instructions

Preheat the oven to 450 degrees. Lightly grease a 9x13 inch pan. Grate the potatoes and layer on the bottom of the dish. Brush with oil, then sprinkle with salt and pepper. Transfer to the oven.
Bake for 25 minutes (may need a few minutes longer), or until the potatoes are golden and crispy.
Meanwhile, cook the sausage. Brown the sausage in a large skillet. Drain the fat and set aside.
After the potatoes are ready, remove from oven. Lower the temperature to 375. Top the potatoes with sausage, hatch chilis, then tomatoes.
In a large bowl, whisk together eggs and milk really well. You can also blend in a blender. Add in nutritional yeast and more salt and pepper. Pour over the top of the casserole.
Bake for another 35-40 minutes or until the center is set. Remove from oven and let sit for 10 minutes before cutting and serving. Serve with optional avocado and cilantro.

Notes

*use sugar free and nitrate free sausage for Paleo and Whole30

Nutrition