Hash Brown Breakfast Casserole

posted in: Breakfast, Whole30

This hash brown breakfast casserole is a mixture of bacon, ground pork, potatoes and eggs, all baked to golden brown perfection. An easy, hearty, nutritious breakfast dish that's perfect for holiday brunches or any occasion! Paleo and Whole30 friendly too!

Hash Brown Breakfast Casserole with Sausage & Bacon served on a white plate

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!

Both hash browns and eggs are breakfast staples. And when you combine them with bacon and ground pork, they get even better! This hash brown breakfast casserole is quick and easy to throw together and it always gets rave reviews! I love to meal prep it on Sunday and then I have a ready-to-go breakfast pre-made in my fridge.

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. 😉

Hash Brown Breakfast Casserole with Sausage & Bacon in a casserole dish

How Do You Make Hash Brown Breakfast Casserole?

Start this recipe by preheating the oven to 350 degrees. Grease an 8×8" baking dish with coconut oil, ghee or butter. Now, heat a large skillet over medium heat. Cook the bacon until it's crispy and then place the bacon on a plate lined with paper towels, leaving the grease in the skillet. Add the hash browns to the skillet and cook until they begin to brown, about 4-5 minutes. Flip the hash browns 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.

Next, crumble the ground pork in the skillet 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 the casserole for 40-50 minutes, or until it 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 and  top with any favorite toppings.

serving of Hash Brown Breakfast Casserole with Sausage & Bacon on a white plate with a fork

Hash Brown Casserole Tips

  • To meal prep this dish, prepare the recipe as directed, then store the casserole in the refrigerator covered with foil until you're ready to bake it. You can assemble your casserole up to 6 hours before to plan to bake it.
  • 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.
  • To feed a crowd, double the recipe and bake it in a 9×13-inch baking dish. 
  • Feel free to add some greens or veggies into this casserole! The beauty of this casserole, is it's super easy to change it up!

How Do You Reheat Hash Brown Casserole?

Leftovers reheat very well! Simply cover the dish with foil and place it in the oven at 325 degrees F. Bake for 15-20 minutes or until the casserole is heated through.


This hash brown casserole is really perfect for any occasion. It's great to make ahead for the week and is such a welcome addition to any brunch menu, especially around the holidays. There are so many different ways to make this casserole your own that you'll never be bored. This recipe is a major crowd pleaser! 


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

I hope you enjoy this breakfast casserole recipe as much as I did! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!


serving of Hash Brown Casserole served on a white plate

Enjoy this recipe for my Hash Brown Breakfast Casserole!




slice of hash brown casserole on a white plate

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

  1. JoAnn
    | Reply

    The recipe says ground pork but the instructions say sausage. Please clarify. Thank you

    • livinglovingpaleo
      | Reply

      Whoops, should say ground pork – it's fixed now! Sausage would work great as well!

  2. Chelsea
    | Reply

    Do you know approximately how many servings this makes ?

    • livinglovingpaleo
      | Reply

      Hi Chelsea! This makes approximately 6-9 servings…6 for someone like my husband and 9 for someone like me 😉

  3. […] Hash Brown Breakfast Casserole […]

  4. […] 5. Make-Ahead Hash Brown Breakfast Casserole […]

  5. Roslyn
    | Reply

    How do I prepare if I am using potatoes and not pre-made hash browns?

    • livinglovingpaleo
      | Reply

      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 🙂

  6. Lexi
    | Reply

    Excited to try this recipe for weekday mornings! How many servings does it yield?

    • livinglovingpaleo
      | Reply

      Hi Lexi! This makes approximately 6-9 servings – depending on how hungry you are 🙂

  7. Megan Jenkins
    | Reply

    Can I substitute almond milk for coconut milk?

    • livinglovingpaleo
      | Reply

      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 🙂

  8. Mary Frances
    | Reply

    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?

  9. Danielle
    | Reply

    If you are pre cooking to just heat up for next day do you cook all the way through?

    • livinglovingpaleo
      | Reply

      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!

  10. sarah
    | Reply

    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
      | Reply

      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. 🙂

  11. Kaitlyn
    | Reply

    This was so easy to make! I subbed chorizo for the sausage and it was fantastic.

    • livinglovingpaleo
      | Reply

      Chorizo sounds uhhhmazing!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.