Hash Brown and Sausage Whole30 Breakfast Casserole
Left out the garlic and onion powder in the egg mixture. But added it to the sausage as it was frying. Used shredded hash browns and browned them a little bit before putting in the casserole dish. Used 8 eggs and 1 cup milk, should have used either less eggs or more milk; seemed a little dry the way I did it.
Ingredients
- 1 pound bulk breakfast sausage Whole30 compliant or make your own
- 2 tablespoons arrowroot powder
- 3/4 cup raw cashews or coconut milk, see note
- warm water
- 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
Equipment Needed
- 3-quart baking dish
Instructions
- Preheat oven to 350°F. Spray or grease a 3-quart baking dish with coconut oil.
- Make cashew cream: put 3/4 cup raw cashews in a 2-cup measuring cup then pour warm or hot water over to make 2 cups. Let side while you cook sausage then blend in a blender on high speed until completely smooth.
- 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 cashew cream. 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 cashew cream, spices, salt, and 1/3 of the green onions.
- In baking dish, spread hashbrowns 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.
Source of Hash Brown and Sausage Whole30 Breakfast Casserole Recipe @40aprons.com,
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