Whole30 Breakfast Casserole with Hashbrown Crust

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When you think about breakfast, are you excited? You WILL BE when you have this Paleo and Whole30 Breakfast Casserole on your meal plan! The absolute best part about it is the hashbrown crust, cooked and made extra crispy with melted ghee and a little salt.

The ingredients in this easy hashbrown casserole recipe are super simple: eggs, shredded potatoes, random vegetables and a few other pantry staples. Optional: Add in crumbled bacon or sausage!

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Whole30 Breakfast Casserole with hashbrown crust, side angle of an individual serving and sitting on a spatula.

The Ingredients

Just wait until you take your first magical bite of this breakfast casserole, because then you’ll be completely sold on this recipe. Am I hyping this too much? Whoops… but I hope you’re ready for a little more.

The crispy ghee roasted hashbrown crust is unbelievably delicious! It makes the whole thing, trust me. And the casserole ingredients are just as awesome. I don’t know about you, but the combination of tomato, onion, and spinach with eggs is pretty much perfect to me.

Casserole Ingredients: Eggs, a small glass bowl of baby spinach, and a plastic cutting board with diced onions and tomatoes.

Whole30 Breakfast Casserole to the Rescue!

Some days I’m a meal planning champ, figuring out every meal for the week out ahead of time, ordering my groceries, and knocking out beautiful, healthy meals three times a day. And then there are the other 51 weeks of the year.

Those are the times I do my best to plan ahead, but a lot of times, I just kind of wing it. It (usually) works for us, and sometimes it’s even fun (it’s how my Orange Sesame Chicken & Broccoli recipe came to be!)!

And that’s where I’m at this week. Scouring the fridge mid-afternoon for ideas. Now that you know that, you might not be surprised to hear that the first time I made this Whole30 breakfast casserole, I made it for dinner. Alright, I guess breakfast for dinner isn’t all that shocking, but I thought it was an interesting little tid bit. No? Fair enough.

Making the Casserole

Step by Step Collage of photos showing how to make the breakfast casserole: cutting the vegetables and grating the potato, mixing the ghee and potatoes and pressing them into the baking dish, whisking the eggs, adding all the ingredients on top of the cooked crust, and finally plating the finished dish.

So I grabbed some potatoes, shredded them into hashbrowns, mixed it with melted ghee and pressed it into my beloved Emily Henry 8×8 Baking Dish and baked them until they were nice and crispy.

Then I mixed up the eggs and loaded this breakfast casserole with fresh veggies: diced tomatoes, fresh baby spinach, and red onion.

Finished Whole30 and Paleo Breakfast Casserole in baking dish.

For just a little bit more savory flavor, I added about 2 tablespoons of nutritional yeast. Nutritional yeast is my Whole30 secret weapon (I use it in everything!). It’s vegetarian friendly, and best of all, it gives you a ton of cheesey flavor without any dairy. Whole30 breakfast casserole, here we come!

Breakfast Casserole Tips & Tricks:

When you whisk the coconut milk into the eggs

Don’t worry if you wind up with some tiny coconut milk clumps! Coconut milk is solid at room temperature so that’s normal and it will melt into the mixture once it starts to cook. You can warm the coconut milk gently to keep it from clumping, but I don’t think it’s necessary at all. I’m always looking for steps to skip. This is one you can skip!

Keep the oven ON

After you take out the crisped potato crust, don’t turn the oven off. It’s so easy to get into auto mode and shut it off, but try to remember to keep it on for the next step!

Side angle of spatula removing one slice of the breakfast casserole from the baking dish so the crispy hashbrown crust is visible.

If you don’t like tomatoes or onions

Feel free to substitute any mix of vegetables you want. For that matter, go ahead and add in some cheese (not Whole30, obviously) or crumbled bacon if you like that. That’s what’s so nice about breakfast casseroles — You can use what you like. You do you!

If you don’t have ghee, use olive or avocado oil

I’d recommend buying some ghee, though, because ghee and potatoes is one of my favorite flavor combinations ever. I roast all of my vegetables in ghee, though, not just potatoes, and I use it at breakfast, lunch and dinner. It’s richer than butter!

How to Reheat Breakfast Casserole

The best way to do it is in the air fryer for about 4 minutes (another reason I love my air fryer!). The crust stays nice and crispy and the eggs heat up without getting mushy. If you don’t have an air fryer, it’ll still be great heated in a microwave oven, microwave or any other method, but the crust may not stay crispy.

Close up shot of one bite on a fork.

If you like this Easy Whole30 Breakfast Casserole, check out some of my other healthy breakfast recipes!

I’ve love to connect with you more!
Come find me on Instagram, and if you make this dish, I’d love to see! Please tag me @cookathomemom.

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Whole30 Vegetable and Hashbrown Breakfast Casserole
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Whole30 Breakfast Casserole with Hashbrown Crust

This simple and delicious make ahead breakfast is full of veggies and perfect for your Paleo, Gluten Free and Whole30 eating plans.

Course Breakfast, Main Course
Cuisine American
Keyword Egg Bake, Hashbrown Crust, Make Ahead
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 351 kcal

Ingredients

  • 3 medium russet potatoes
  • 3 tbsp ghee
  • 10 eggs
  • 1/4 cup full fat coconut milk
  • 2 tbsp nutritional yeast optional
  • 1/2 red onion
  • 2 cups baby spinach
  • 2 roma tomatoes
  • 3/4 tsp salt divided
  • 1/2 tsp pepper

Instructions

Do the Prep Work

  1. Preheat your oven to 350 F.

  2. Dice the onion and tomatoes. Wash and peel the potatoes, then use a box grater to shred the potatoes into hashbrowns. Set the hashbrowns in a bowl.

Make the Crispy Hashbrown Crust

  1. Warm the ghee until it's liquid. I do this by adding the ghee to a small bowl, then microwaving it for about 5 seconds at a time until melted.

  2. Pour the ghee into the hashbrowns and stir. Pour the mixture into the baking dish. Press the hashbrowns evenly into the baking dish, about 1/2 inch deep. Across the bottom and on the sides.

  3. Place the baking dish in the oven for about 45-50 minutes or until the hashbrowns are browning and crispy. Sprinkle lightly with 1/4 tsp salt.

Make the Casserole

  1. Lay the spinach, onions, and tomatoes on top of the crispy hashbrowns.

  2. Whisk the eggs, with the coconut milk, the rest of the salt, and pepper. Pour the mixture into the baking dish and gently stir just the egg mixture and vegetables. Sprinkle with nutritional yeast and give another gentle stir.

  3. Return to the oven for 30 minutes, or until the eggs are cooked through. Keep a close eye on them near the end of cook time.

Serve

  1. Remove from the oven, slice, and serve!

Recipe Notes

When you whisk in the coconut milk, don’t worry if it’s a little clumpy. Coconut milk is solid at room temp or cooler, so unless you warm it gently first, it’ll probably be clumpy. Don’t sweat it!

You can definitely substitute frozen hash browns! It’ll save you a little time and dirty dishes. Just allow them to defrost before cooking.

Nutrition Facts
Whole30 Breakfast Casserole with Hashbrown Crust
Amount Per Serving
Calories 351 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 350mg117%
Sodium 493mg21%
Potassium 881mg25%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 16g32%
Vitamin A 1807IU36%
Vitamin C 15mg18%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.