The holidays always get me thinking deep thoughts... About family, priorities, being thankful for what I have, choosing the perfect gifts to remind my loved ones that I care, and breakfast casseroles. :D
It seems like most families have their old school go-to breakfast casseroles that are light on the eggs, heavy on the cheese and white bread. & While I'm sure that's tasty, I wanted to change this up: Paleo style. Still easy, filling, & enough to feed a crowd, but without the whole bread/cheese scenario~ & I thought frozen hash browns were the perfect replacement.
I also wanted something that could be assembled the night before, then baked in the morning. Because, say it's Christmas morning.... Who's wanting to brown some sausage & cook hash browns? (Not me.) I'll be the one with the coffee watching a Christmas parade on TV, checking out everyone's Christmas gifts, while this bad boy bakes in the oven.
So, whether you're looking for a healthy recipe to kick off your weekdays, or feeding your family on Christmas morning, give this a try! It's as delicious as it is simple to prepare. Enjoy, & make sure to read all of my "notes" for tips & suggestions!
(PS: I now have a "print" button at the very bottom of my blog posts, where you can delete photos/ramblings, and print the recipe! Check it out!)
- We buy our frozen hash browns @ Trader Joe's, but they do contain dextrose
- Try shredding your own potatoes (about 4.5 cups worth) to keep this recipe Whole30 compliant
- Increase the amount of sausage or eggs if you're feeding more people or want more protein
- Try adding onions, bell peppers, cheese (if you tolerate dairy), mushrooms, bacon, ham, different spices, etc. to make it your own!
- I don't taste the "coconut" from the coconut milk, but feel free to substitute milk of your choice (almond milk, dairy milk, goat milk, etc.)
*Makes 8 servings.
- 1 bag (20 oz) frozen hash browns
- 10 oz pork breakfast sausage
- 8 eggs
- 1/2 cup canned coconut milk
- 2 tsp dried onion
- 1/2 tsp each: garlic powder, black pepper, sea salt
- handful chopped spinach or parsley (optional; for a little green)
- green onion, sliced (for garnish)
- 9 x 13" baking dish (glass or ceramic)
- parchment paper
- large skillet
- slotted spoon
- medium bowl
- mixing bowl & whisk or fork
- Preheat the oven to 350ºF. Line the 9 x 13" baking dish with parchment paper (for the easiest cleanup ever).
- In a large skillet over medium to medium-high heat, cook the sausage until crumbled & no longer pink. (I used fully cooked sausage that I diced into pieces and then browned, because it's easy.) Use a slotted spoon to transfer the sausage to a medium bowl, leaving the rendered fat in the skillet.
- Add hash browns to the skillet, and cook according to their package instructions in the fat rendered from the sausage. I basically cooked mine over medium heat until they were golden and crispy.
- Turn off the stove, and stir the sausage and spinach/parsley into the hash browns. Transfer to the lined 9 x 13" baking dish. Whisk the eggs and spices in a mixing bowl, and pour over top of the hash brown mixture.
- Bake at 350ºF for 35 to 40 minutes, or until the eggs are set. Slice into squares & serve hot!