Post by Loupy on Nov 12, 2018 19:32:48 GMT -7
Whole30 Hash Brown and Sausage Breakfast Casserole
From: Cheryl @ 40aprons.com/whole30-hashbrown-sausage-breakfast-casserole/?
A filling and flavorful Whole30 breakfast recipe with hash browns, a creamy sauce, spicy sauce, and plenty of protein-rich eggs. Easy to make ahead, this Whole30 breakfast makes great meal prep, too.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Serves: 6
Ingredients
1 pound bulk breakfast sausage Whole30 compliant or make your own
2 tablespoons arrowroot powder
1 13.5-ounce can coconut milk
freshly cracked black pepper
1- pound package shredded hash brown potatoes
1 bunch green onions finely chopped, about 9 small or 7 medium
6 eggs
1/2 t garlic powder
1/2 t onion powder
1/2-1 tsp. salt
spray coconut oil or coconut oil for greasing
Instructions
Preheat oven to 350°F.
Spray or grease a 3-quart baking dish with coconut oil.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups coconut milk.
Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes.
Add plenty of fresh black pepper.
In a medium bowl, whisk eggs and add remaining coconut milk, spices, salt, and 1/3 of the green onions.
In baking dish, spread hash-browns evenly, and sprinkle with a pinch of salt.
Top with 1/3 of green onions, then sausage mixture, then egg mixture.
Bake 45-50 minutes then sprinkle with remaining green onions.
Knife inserted in the center won't come out clean because of the creamy sauce, but the surface should be firm.
Cut into squares and serve.
From: Cheryl @ 40aprons.com/whole30-hashbrown-sausage-breakfast-casserole/?
A filling and flavorful Whole30 breakfast recipe with hash browns, a creamy sauce, spicy sauce, and plenty of protein-rich eggs. Easy to make ahead, this Whole30 breakfast makes great meal prep, too.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Serves: 6
Ingredients
1 pound bulk breakfast sausage Whole30 compliant or make your own
2 tablespoons arrowroot powder
1 13.5-ounce can coconut milk
freshly cracked black pepper
1- pound package shredded hash brown potatoes
1 bunch green onions finely chopped, about 9 small or 7 medium
6 eggs
1/2 t garlic powder
1/2 t onion powder
1/2-1 tsp. salt
spray coconut oil or coconut oil for greasing
Instructions
Preheat oven to 350°F.
Spray or grease a 3-quart baking dish with coconut oil.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups coconut milk.
Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes.
Add plenty of fresh black pepper.
In a medium bowl, whisk eggs and add remaining coconut milk, spices, salt, and 1/3 of the green onions.
In baking dish, spread hash-browns evenly, and sprinkle with a pinch of salt.
Top with 1/3 of green onions, then sausage mixture, then egg mixture.
Bake 45-50 minutes then sprinkle with remaining green onions.
Knife inserted in the center won't come out clean because of the creamy sauce, but the surface should be firm.
Cut into squares and serve.
