Hashbrown Breakfast Casserole with Eggs and Sausage (Whole30

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

¾ cup raw cashews

1 ¼ cups hot water (more or less as needed to fill cup)

1 16-ounce bag shredded hashbrowns (see Notes)

1 pound Whole30-compliant ground breakfast sausage

2 tablespoons arrowroot powder (or cassava flour, or tapioca flour)

prepared cashew cream (made from above recipe, divided; see Notes)

freshly cracked black pepper (to taste)

6 large eggs (at room temperature)

6-8 green onions (finely chopped, divided)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt (more or less to taste)

Directions

For the Cashew Cream (Optional, See Notes)

Add ¾ cup raw cashews to 2-cup measuring cup. Pour 1 ¼ cups hot water into measuring cup, filling remainder of cup and covering cashews completely.

Set cup aside and let cashews soak in hot water at least 15 minutes. Prepare for casserole and cook sausage while cashews soak.

When cashews have softened, transfer cashews and water to high-speed blender. Blend until mixture is completely smooth.

For the Breakfast Casserole

Preheat oven to 350° Fahrenheit. Spray baking dish with neutral cooking spray, or grease baking dish with refined coconut oil. Set baking dish aside.

Place 2 to 3 layers of paper towels on counter. Drain all liquid from 1 16-ounce bag shredded hashbrowns then transfer hashbrowns to paper towels. Cover hashbrowns with additional paper towels and squeeze as much liquid out of hashbrowns as possible. Repeat with fresh paper towels as needed until excess moisture has been removed. Set hashbrowns aside.

Add 1 pound Whole30-compliant ground breakfast sausage to large skillet and heat pan over medium-high heat. Cook sausage, stirring frequently to break into small pieces, until sausage is browned and crumbled, approximately 5 minutes.

If soaked cashews have not yet been blended into cashew cream, blend cashews now, then set aside.

Sprinkle 2 tablespoons arrowroot powder evenly over browned sausage. Stir well until sausage crumbles are fully coated in arrowroot powder.

Pour 1 ½ cups of prepared cashew cream into skillet and stir to incorporate. Reserve remaining cashew cream for later.

Cook sausage and cashew cream, stirring frequently, until mixture thickens and begins to boil, approximately 3 to 5 minutes. Sprinkle plenty of freshly cracked black pepper over mixture and stir to incorporate, then reduce heat under skillet to low and let mixture simmer.

While mixture simmers, add 6 large eggs, remaining cashew cream, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and one third of chopped green onions to medium mixing bowl. Whisk well until ingredients are fully incorporate, then set bowl aside.

Spread hashbrowns evenly across bottom of baking dish, covering bottom completely. Sprinkle salt over hashbrowns to taste, then evenly sprinkle one third of chopped green onions over top of hashbrown layer.

Spread entire sausage mixture evenly over top of hashbrowns and green onions, making sure to cover hashbrowns completely.

Top sausage mixture with entire egg mixture, making sure to distribute egg mixture evenly across casserole dish.

Place baking dish in preheated oven. Bake casserole 40 to 50 minutes or until surface of casserole is firm and eggs are cooked.

When casserole is ready, carefully remove baking dish from oven and sprinkle remaining third of chopped green onions evenly over top of casserole. Set baking dish aside and let casserole rest 3 to 5 minutes, then cut casserole into equally-sized squares and serve warm.

Nutrition

• Calories: 384 kcal
• Total Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.1 g
• Cholesterol: 180 mg
• Sodium: 579 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 15 g