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Hashbrown Breakfast Casserole with Sausage & Bacon

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


  • Oven


  • 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):


  • 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!
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