Hashbrown Breakfast Casserole

From one of our Whole30 Prep Party hostesses:


“Welcome! Thank you for joining our May Whole30 Meal Prep Party. Today we are making Hashbrown Casserole, Italian Meatballs with Veggie Noodles, Chipotle Chicken Salad, Bison Shepherd’s Pie, and Sausage & Peppers. If you don’t have our shopping list, you can find it here! Make sure to have enough “to-go” boxes handy to send your guests home with their Whole30 Meals! We’ve made and tested all of these recipes and each one of them will make at least 5 servings.”


Hashbrown Breakfast Casserole
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  • *1 package Pederson's Farms No Sugar Bacon, cooked until crispy and chopped into bite-sized pieces
  • 1 lb Pederson's Farms No Sugar Spicy Breakfast Sausage or Italian Sausage, fully cooked and broken into small pieces
  • half bag of compliant hashbrown cut potatoes
  • 1 dozen eggs, beaten
  • 1 TB Primal Kitchen Avocado Oil
  • 2 tsp C&J Farms Chopped Garlic
  • salt + pepper to taste
  • *For the 7 Day Meal Plan, substitute 1 package Pederson's Farms No Sugar Bacon with 1/2 package of Pederson's Chopped Bacon.


  1. Preheat oven to 350 degrees F
  2. Heat oil over high heat in cast iron skillet
  3. Add grated potatoes + garlic and press into skillet, allow to brown on bottom
  4. Continue stirring and flipping hash browns until cooked to desired crispness
  5. Grease 13×9 casserole dish
  6. Layer cooked hash browns into casserole dish, forming a crust; generously season with salt + pepper
  7. Add sausage + bacon to casserole dish
  8. Cover completely with eggs
  9. Bake 30 minutes or until eggs are fully set

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