Hash Brown & Sausage Breakfast Casserole | PALEO

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!)

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.)

*Makes 8 servings.

Ingredients:

• 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)

Tools:

• 9 x 13" baking dish (glass or ceramic)
• parchment paper
• large skillet
• slotted spoon
• medium bowl
• mixing bowl & whisk or fork

Directions:

• 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!