So many of you have asked for make ahead and super quick breakfast ideas, so I’m bringing you just that with this Hash Brown Breakfast Casserole Last week I shared my Loaded Taco Breakfast Casserole with my newsletter subscribers, which has already been a HUGE hit! I often share recipes with my subscribers long before they end up on my website, so if you aren’t already on my list, be sure to SIGN UP!
I’ve been so into having breakfast pre-made in my fridge lately, as I find that my most productive hours are early in the morning, so I love getting right to work and simply heating up breakfast without needing to do any work. Or I just eat it cold, like I often do…either way works. 😉
I topped this casserole with my Chipotle Aioli (which is shown in these images), and then the next day I had it with salsa, and then my Barbecue Sauce after that! I purposefully kept the flavor of this Hash Brown Breakfast Casserole really simple, yet delicious, so that you can easily switch up the sauce to completely change the flavor. Feel free to add some greens into this as well! That’s the beauty of this casserole, as it’s super easy to change it up!
Looking for more insanely easy & delicious make ahead breakfast ideas? Check out my other recipes:
Buffalo Chicken Breakfast Casserole (one of my most popular recipes!)
Italian Sausage Frittata
Mocha Protein Chia Pudding
Ham & Asparagus Egg Muffins
Enjoy this recipe for my Hash Brown Breakfast Casserole!
Ingredients
- 6-8 slices bacon
- 1 lb 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
- ½ cup full fat coconut milk
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Chipotle Aioli
- Jalapeño Ranch Dressing
- Barbecue Sauce
- Salsa
- Chopped green onion
- Chopped cilantro
- Chopped parsley
Instructions
- 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!
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!
20 Responses
JoAnn
The recipe says ground pork but the instructions say sausage. Please clarify. Thank you
livinglovingpaleo
Whoops, should say ground pork – it’s fixed now! Sausage would work great as well!
Chelsea
Do you know approximately how many servings this makes ?
livinglovingpaleo
Hi Chelsea! This makes approximately 6-9 servings…6 for someone like my husband and 9 for someone like me 😉
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Roslyn
How do I prepare if I am using potatoes and not pre-made hash browns?
livinglovingpaleo
Hi Roslyn! It would be pretty much the same cooking method…just cook the potatoes until they’re fork tender. Covering the pan and adding a little water will help speed up the process 🙂
Lexi
Excited to try this recipe for weekday mornings! How many servings does it yield?
livinglovingpaleo
Hi Lexi! This makes approximately 6-9 servings – depending on how hungry you are 🙂
Megan Jenkins
Can I substitute almond milk for coconut milk?
livinglovingpaleo
Hi Megan! I would leave out the coconut milk if you’re not going to use it, as almond milk is much thinner and may make the casserole watery. The texture may change slightly but it’ll still be delicious 🙂
Mary Frances
Hey there! I’m doing Whole30 and was looking to see if this was compliant. I don’t see any non-compliant ingredients, so it would work, right?
livinglovingpaleo
Hi Mary! This recipe is Whole30 compliant! 🙂 If it makes it easier for you, I’ve actually rounded up all of my Whole30 friendly recipes, which you can find here – https://livinglovingpaleo.com/2017/08/01/whole30-recipe-roundup/
Danielle
If you are pre cooking to just heat up for next day do you cook all the way through?
livinglovingpaleo
Hi Danielle! I often make this ahead of time for leftovers throughout the week, and cook it just until it’s almost completely set, that way you won’t overcook it when heating it back up. Hope the helps!
sarah
Hi! If I brown up the hash browns and put all the ingredients together in the 8×8 pan and store in the refrigerator for about 1 hour before baking it, do you think it will turn out ok?
livinglovingpaleo
I’m sure that’d be totally fine, Sarah! I’ve had readers mention that they bake it the next morning and it still turns out great. 🙂
Kaitlyn
This was so easy to make! I subbed chorizo for the sausage and it was fantastic.
livinglovingpaleo
Chorizo sounds uhhhmazing!!