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.
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.
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!
Here’s what you’ll need:
- Coconut Milk
- Potatoes (or buy pre-shredded potatoes)
- Tomatoes, Spinach, and Red Onion (or any other veggies you prefer)
- Nutritional Yeast
- Salt & Pepper
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!
🔪 Making the Casserole
- Dice the veggies
- Grab some potatoes and shred them into hashbrowns
- Mix the potatoes with melted ghee
- Press the potatoes it into a baking dish (I used my beloved Emily Henry 8×8 Baking Dish) and bake them until they were nice and crispy
- Meanwhile, crack the eggs
- Whisk the eggs and coconut milk together
- Take the hash browns out of the oven
- Pour the egg mixture into the baking dish and stir in the veggies
- Bake & Serve
The crispy ghee roasted hashbrown crust is unbelievably delicious! It makes the whole thing, trust me.
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.
💡 Tips & Notes
Coconut milk clumps are normal.
When you whisk the coconut milk and eggs, don’t worry if there are a few clumps! Coconut milk is solid at room temperature so that’s normal and it will melt into the mixture once it starts to cook.
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!
Substitutions, 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.
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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 Breakfast Casserole with Hashbrown Crust
- 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
Do the Prep Work
- Preheat your oven to 350 F.
- 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
- 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.
- 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.
- 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
- Lay the spinach, onions, and tomatoes on top of the crispy hashbrowns.
- 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.
- 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.
- Remove from the oven, slice, and serve!