Hashbrown Breakfast Casserole Whole30 Dairy Free Gluten Free

🍳 What Makes This Recipe So Good

This hashbrown breakfast casserole is actually inspired by a basic hashbrown and sausage casserole I’ve been making for something like 15 years now. It uses a lot of the same ingredients, but here I really focused on the extra-creamy eggs and the dairy-free sauce. The result? A more nutritious, more filling casserole that’s pure Whole30 breakfast perfection. Thanks to the aforementioned eggs and sauce, this baby is dreamily rich and creamy. Seriously, there’s nothing dry or rubbery or dense about this casserole. And it doesn’t include any dairy (not even cheese!) to do it! The flavors are SO GOOD. When I made this hashbrown breakfast casserole the first time, we ate it for dinner, and my husband finished… wait for it… An entire half of the dish. Whoa. While not a serving size I’d necessarily recommend, it just goes to show how delish this breakfast is! Using pre-shredded frozen hashbrowns make this a super easy breakfast to meal prep on a Sunday so you can eat it throughout the week. I’m always up for anything that makes weekday mornings a little easier! It’s also great for those holiday mornings. Prep it the night before, wake up and pop it in the oven, and by the time the gifts are unwrapped, breakfast is ready! As it’s written, this hashbrown casserole recipe is naturally Whole30-compatible, paleo-friendly, dairy free, gluten free, and even low carb. If you need it to be nut-free, you can easily replace the cashew cream with unsweetened full-fat coconut milk or coconut cream.

👩🏼‍🍳 Chef’s Tips

Frozen hashbrowns are the easiest to use here, and you can typically find Whole30-compatible frozen hashbrowns pretty easily. If you’d rather make your own hashbrowns, you’ll need a couple of large Russet potatoes and a box grater or food processor. Peel the potatoes completely, then shred them on the grater or in the food processor (you may need to chop them into large chunks first). Soak the shredded potatoes in a bowl of cold water for at least 5 minutes to remove excess starch. After that, rinse them well, then wrap the shredded potatoes in paper towels. Squeeze out as much of the excess moisture as you possibly can, then proceed with the recipe as written. Because of the sauce we use in this hashbrown breakfast casserole, the tried-and-true knife trick won’t really work. You’re welcome to try it if you want, but a knife inserted into the center of the casserole won’t come out clean, so it’s not a good indicator of doneness. Instead, you’ll want to pay attention to the surface of the dish. The casserole will be noticeably firm on top when it’s fully cooked. There’s a decent bit of moisture in the dish, and the hashbrowns are going in the pan uncooked. That means they won’t turn out crispy like they would if you cooked them by themselves on the stove or in the air fryer. To combat that, make sure to drain your hashbrowns really well. Defrost frozen hashbrowns in the fridge, then squeeze out as much moisture as you can with paper towels before you put them in the baking dish. Same with freshly shredded potatoes. Soak them, rinse them, and dry them before you cook them. That’ll help prevent a soggy, mushy hashbrown casserole.

🥘 Casserole Recipes You Have to Try

The BEST Croissant French Toast Casserole Mom’s Best Tuna Noodle Casserole Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms (Paleo, GF) Eggs Benedict Casserole Crockpot Breakfast Casserole Creamy Veg-All Casserole Paleo Buffalo Chicken Casserole with Ranch and Cauliflower Rice (Whole30, Low Carb) Ruth’s Chris Sweet Potato Casserole Walking Taco Casserole Tonga Toast French Toast Casserole Garlic Bread Casserole