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Breakfast Casserole With Sausage And Hash Browns

Breakfast Casserole With Sausage And hash browns

What can beat a big, classic diner breakfast? Eggs, hash browns, maybe some sausages fried up on the side. And of course a big hot mug of coffee strong enough to wake the dead. It’s a classic, and it’s actually pretty Paleo-friendly: you’ve got your protein and fat from the eggs, and potatoes are a Paleo-friendly source of carbs (yes, even white potatoes). A little light on vegetables, but as far as Paleo meals go, the classic diner breakfast is far from the worst.

This casserole is basically that breakfast all in one dish (well, OK, except for the coffee). It’s a little classed up with fresh herbs and garlic, but that just makes the egg-and-hash brown combination even better. If you’re not huge on sausages, you could also replace them with crumbled bacon for a slightly different classic breakfast food experience.

Practically speaking, this recipe is one more answer to the problem of make-ahead breakfasts. Make a double or triple recipe on the weekend (depending on how many people you’re feeding) and you can grab slices out of the fridge all week for breakfast on the run. It’s good warmed up but it’s just fine to eat cold, and it definitely beats Food Coloring Sugar Krispies as a start to the day.

Breakfast Casserole With Sausage And Hash Browns Recipe

Servings SERVES: 4Preparation time PREP: 20 min.Cooking time COOK: 40 min.


Protein: 16g / %

Carbs: 18g / %

Fat: 13g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 8 eggs
  • 2 sausages, cooked and sliced
  • ½ cup almond or coconut milk
  • 2 sweet potatoes, shredded
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. fresh basil, minced
  • 1 tbsp. fresh chives, minced
  • 2 tbsp. cooking fat
  • Sea salt and freshly ground black pepper
Breakfast Casserole preparation


  1. Preheat your oven to 350 F.
  2. Melt some cooking fat in a skillet over medium-high heat.
  3. Add the onion and garlic, and cook until translucent and soft.
  4. Add the shredded sweet potatoes to the onion-garlic mixture. Cook for 6 to 8 minutes, until they’re nicely browned. Remove from the heat and place in a round casserole dish or pie plate.
  5. In a bowl, whisk together the egg, milk, chives, basil, and season with salt and pepper to taste.
  6. Pour the egg mixture over the sweet potatoes and top with the sliced sausages.
  7. Place in the oven and bake for 30 to 35 minutes.
  8. Let the casserole rest for 4 to 5 minutes before slicing.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

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