Hash Brown & Sausage Breakfast Casserole | PALEO
Servings: 8
Calories: 268kcal
Ingredients
- 20 oz frozen hash browns
- 10 oz pork breakfast sausage
- 10 eggs
- 1/4 cup coconut milk
- 2 tsp dried onion
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- handful chopped spinach or parsley (optional; for a little green)
- green onion sliced (for garnish)
Instructions
- 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, milk, 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!
Notes
- 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.)
Nutrition
Calories: 268kcal | Carbohydrates: 15g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 451mg | Fiber: 1g | Sugar: 1g | Iron: 2mg