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Home / Course / Breakfast / Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole

Dec 15, 2019 · 20 Comments

This hash brown breakfast casserole is a mixture of bacon, ground pork, potatoes and eggs, all baked to golden brown perfection. An easy, hearty, nutritious breakfast dish that’s perfect for holiday brunches or any occasion! Paleo and Whole30 friendly too!

Hash Brown Breakfast Casserole with Sausage & Bacon served on a white plate

So many of you have asked for make ahead and super quick breakfast ideas, so I’m bringing you just that with this Hash Brown Breakfast Casserole. Last week, I shared my Loaded Taco Breakfast Casserole with my newsletter subscribers, which has already been a HUGE hit! I often share recipes with my subscribers long before they end up on my website, so if you aren’t already on my list, be sure to SIGN UP!

Both hash browns and eggs are breakfast staples. And when you combine them with bacon and ground pork, they get even better! This hash brown breakfast casserole is quick and easy to throw together and it always gets rave reviews! I love to meal prep it on Sunday and then I have a ready-to-go breakfast pre-made in my fridge.

My most productive hours are early in the morning, so I love getting right to work and simply heating up breakfast without needing to do any work. Or I just eat it cold, like I often do…either way works. 😉

Hash Brown Breakfast Casserole with Sausage & Bacon in a casserole dish

How Do You Make Hash Brown Breakfast Casserole?

Start this recipe by preheating the oven to 350 degrees. Grease an 8×8” baking dish with coconut oil, ghee or butter. Now, heat a large skillet over medium heat. Cook the bacon until it’s crispy and then place the bacon on a plate lined with paper towels, leaving the grease in the skillet. Add the hash browns to the skillet and cook until they begin to brown, about 4-5 minutes. Flip the hash browns in batches and cook the other side until browned. Place the hash browns into the greased baking dish, pressing them into the dish with your spatula, to create an even layer.

Next, crumble the ground pork in the skillet and sauté until cooked through. Drain any fat from the pan. Turn off the heat and set aside to cool for 5 minutes. Crumble the bacon once it’s cool enough to handle.

In a large bowl, whisk together the eggs, coconut milk, sea salt & pepper. Add the sausage and bacon and stir well to combine. Pour the egg mixture into the baking dish, on top of the shredded potatoes.

Bake the casserole for 40-50 minutes, or until it is set in the middle (you’ll know it’s set when you gently shake the dish and the middle of the casserole doesn’t move). Cut into slices and  top with any favorite toppings.

serving of Hash Brown Breakfast Casserole with Sausage & Bacon on a white plate with a fork

Hash Brown Casserole Tips

  • To meal prep this dish, prepare the recipe as directed, then store the casserole in the refrigerator covered with foil until you’re ready to bake it. You can assemble your casserole up to 6 hours before to plan to bake it.
  • I topped this casserole with my Chipotle Aioli (which is shown in these images), and then the next day I had it with salsa, and then my Barbecue Sauce after that! I purposefully kept the flavor of this Hash Brown Breakfast Casserole really simple, yet delicious, so that you can easily switch up the sauce to completely change the flavor.
  • To feed a crowd, double the recipe and bake it in a 9×13-inch baking dish.
  • Feel free to add some greens or veggies into this casserole! The beauty of this casserole, is it’s super easy to change it up!

How Do You Reheat Hash Brown Casserole?

Leftovers reheat very well! Simply cover the dish with foil and place it in the oven at 325 degrees F. Bake for 15-20 minutes or until the casserole is heated through.

This hash brown casserole is really perfect for any occasion. It’s great to make ahead for the week and is such a welcome addition to any brunch menu, especially around the holidays. There are so many different ways to make this casserole your own that you’ll never be bored. This recipe is a major crowd pleaser!

Looking for more insanely easy & delicious make ahead breakfast ideas? Check out my other recipes:

Buffalo Chicken Breakfast Casserole (one of my most popular recipes!)

Italian Sausage Frittata

Mocha Protein Chia Pudding

Ham & Asparagus Egg Muffins

I hope you enjoy this breakfast casserole recipe as much as I did! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!

serving of Hash Brown Casserole served on a white plate

Enjoy this recipe for my Hash Brown Breakfast Casserole!

Hashbrown Breakfast Casserole with Sausage & Bacon

Print Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 6

Equipment

  • Oven

Ingredients
  

  • 6-8 slices bacon
  • 1 pound ground pork (or 4 of your favorite sausage links, chopped)
  • 2 medium red potatoes or 1 medium sweet potato/yam, peeled and shredded (or about 3-4 cups frozen and defrosted, pre-made hash browns)
  • 8 eggs
  • 1/2 cup full fat coconut milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Optional Toppings (all optional but a great way to mix up the flavor):

  • Chipotle Aioli
  • Jalapeño Ranch Dressing
  • Barbecue Sauce
  • salsa
  • chopped green onion
  • chopped cilantro
  • chopped parsley

Instructions
 

  • Preheat your oven to 350 degrees. Grease 8x8" baking dish with coconut oil, ghee or butter.
  • Heat a large pan over medium heat. Cook the bacon until crispy and then place the bacon on a plate lined with paper towels, leaving the grease in the pan. Add the hash browns to the pan and cook until they begin to brown, about 4-5 minutes. Flip the hash brown in batches and cook the other side until browned. Place the hash browns into the greased baking dish, pressing them into the dish with your spatula, to create an even layer.
  • Crumble the ground pork into the pan and sauté until cooked through. Drain any fat from the pan. Turn off the heat and set aside to cool for 5 minutes. Crumble the bacon once it's cool enough to handle.
  • In a large bowl, whisk together the eggs, coconut milk, sea salt & pepper. Add the sausage and bacon and stir well to combine. Pour the egg mixture into the baking dish, on top of the shredded potatoes.
  • Bake for 40-50 minutes, or until the casserole is set in the middle (you'll know it's set when you gently shake the dish and the middle of the casserole doesn't move). Cut into slices, top with any of the toppings listed above and ENJOY!
Tried this recipe?Let us know how it was!

PIN THIS FOR LATER:

slice of hash brown casserole on a white plate

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Blog, Breakfast, Dairy Free, Gluten Free, Nut Free, Paleo, Whole30 hash brown breakfast casserole, paleo breakfast casserole, whole30 breakfast casserole

Reader Interactions

Comments

  1. JoAnn says

    January 25, 2017 at 12:45 pm

    The recipe says ground pork but the instructions say sausage. Please clarify. Thank you

    Reply
    • livinglovingpaleo says

      January 25, 2017 at 1:05 pm

      Whoops, should say ground pork – it’s fixed now! Sausage would work great as well!

      Reply
  2. Chelsea says

    January 28, 2017 at 10:49 am

    Do you know approximately how many servings this makes ?

    Reply
    • livinglovingpaleo says

      January 28, 2017 at 12:39 pm

      Hi Chelsea! This makes approximately 6-9 servings…6 for someone like my husband and 9 for someone like me 😉

      Reply
  3. Roslyn says

    July 3, 2017 at 2:05 pm

    How do I prepare if I am using potatoes and not pre-made hash browns?

    Reply
    • livinglovingpaleo says

      July 3, 2017 at 5:55 pm

      Hi Roslyn! It would be pretty much the same cooking method…just cook the potatoes until they’re fork tender. Covering the pan and adding a little water will help speed up the process 🙂

      Reply
  4. Lexi says

    July 14, 2017 at 3:04 pm

    Excited to try this recipe for weekday mornings! How many servings does it yield?

    Reply
    • livinglovingpaleo says

      July 15, 2017 at 8:14 am

      Hi Lexi! This makes approximately 6-9 servings – depending on how hungry you are 🙂

      Reply
  5. Megan Jenkins says

    July 28, 2017 at 8:43 am

    Can I substitute almond milk for coconut milk?

    Reply
    • livinglovingpaleo says

      July 29, 2017 at 8:52 am

      Hi Megan! I would leave out the coconut milk if you’re not going to use it, as almond milk is much thinner and may make the casserole watery. The texture may change slightly but it’ll still be delicious 🙂

      Reply
  6. Mary Frances says

    September 6, 2017 at 3:06 am

    Hey there! I’m doing Whole30 and was looking to see if this was compliant. I don’t see any non-compliant ingredients, so it would work, right?

    Reply
    • livinglovingpaleo says

      September 6, 2017 at 7:04 am

      Hi Mary! This recipe is Whole30 compliant! 🙂 If it makes it easier for you, I’ve actually rounded up all of my Whole30 friendly recipes, which you can find here – https://livinglovingpaleo.com/2017/08/01/whole30-recipe-roundup/

      Reply
  7. Danielle says

    December 24, 2017 at 10:51 am

    If you are pre cooking to just heat up for next day do you cook all the way through?

    Reply
    • livinglovingpaleo says

      December 24, 2017 at 7:13 pm

      Hi Danielle! I often make this ahead of time for leftovers throughout the week, and cook it just until it’s almost completely set, that way you won’t overcook it when heating it back up. Hope the helps!

      Reply
  8. sarah says

    March 14, 2018 at 11:24 am

    Hi! If I brown up the hash browns and put all the ingredients together in the 8×8 pan and store in the refrigerator for about 1 hour before baking it, do you think it will turn out ok?

    Reply
    • livinglovingpaleo says

      March 14, 2018 at 12:31 pm

      I’m sure that’d be totally fine, Sarah! I’ve had readers mention that they bake it the next morning and it still turns out great. 🙂

      Reply
  9. Kaitlyn says

    April 1, 2018 at 5:40 pm

    This was so easy to make! I subbed chorizo for the sausage and it was fantastic.

    Reply
    • livinglovingpaleo says

      April 2, 2018 at 5:23 pm

      Chorizo sounds uhhhmazing!!

      Reply

Trackbacks

  1. Loaded Taco Breakfast Casserole - Living Loving Paleo says:
    February 8, 2017 at 10:09 am

    […] Hash Brown Breakfast Casserole […]

    Reply
  2. Make-Ahead Mother's Day Breakfast Casseroles She'll Love says:
    April 6, 2017 at 5:00 am

    […] 5. Make-Ahead Hash Brown Breakfast Casserole […]

    Reply

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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