Sausage Hash Brown Egg Bake (Whole30)
Try this Sausage Hash Brown Egg Bake (Whole30) recipe.
Try this Sausage Hash Brown Egg Bake (Whole30) recipe.
- 1/2 medium red onion diced
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 lb. ground sausage (we recommend pederson's farms - a whole30-friendly option)
- 1-2 tsp. ghee (we recommend pure indian foods)
- 1 red bell pepper diced (~3/4-1 cup)
- 1 green pepper diced (~3/4-1 cup)
- 10 whole eggs whisked
- 4 cups hash browns (shredded potatoes) fresh or frozen
- 2/3 cup non-dairy unsweetened milk (i used almond milk - w new barn and silk)
- Carbohydrate 0.8969625 g
- Cholesterol 0 mg
- Fat 0.044625 g
- Fiber 0.312374985814095 g
- Protein 0.1472625 g
- Saturated Fat 0.00401625 g
- Serving Size 1 1 serving (72g)
- Sodium 0.595 mg
- Sugar 0.584587514185906 g
- Trans Fat 0.02975 g
- Calories 5 calories
Step-by-step
- Preheat oven to 350 degrees.
- Grease a 9x13 or large casserole dish of similar size.
- On medium high heat, brown ground sausage in a large skillet. Once no longer pink, drain and remove from the skillet and place on a plate with a paper towel. Set aside.
- Next add the ghee to the skillet on medium high heat. Add the hash browns and cook until lightly brown. Once hash browns are cooked, spread out on the bottom of the baking dish.
- In that same skillet, add additional ghee if needed as well as the peppers and onions and sauté until tender and cooked through.
- Top the potatoes with the sausage and peppers and onions.
- Whisk together eggs, non-dairy milk, salt and pepper and pour over all contents.
- Bake for 30 minutes or until center is cooked through.
A Busy Mom's Guide to a Delicious and Healthy Breakfast: Sausage Hash Brown Egg Bake
Mornings are hectic. Between getting kids ready for school, rushing to work, and trying to squeeze in a workout, finding the time to prepare a healthy and satisfying breakfast often feels impossible. But what if I told you there's a recipe that's quick, easy, and packed with flavor and nutrients, all while being Whole30 compliant? Enter the Sausage Hash Brown Egg Bake!
This recipe is my go-to breakfast solution for those busy weekday mornings. It’s incredibly versatile, allowing you to customize it based on what you have on hand. I often add leftover vegetables, such as diced zucchini or spinach, to stretch the meal and add more nutrients. The beauty of this dish lies in its make-ahead capabilities. You can prepare the components the night before and simply pop it in the oven in the morning – a lifesaver when you're short on time.
Why I Love This Recipe:
First and foremost, it's delicious! The combination of savory sausage, crispy hash browns, and fluffy eggs is simply irresistible. It's also incredibly versatile. Feel free to experiment with different types of sausage, peppers, and onions to create your own unique flavor profile. For those following the Whole30 diet, this recipe is a perfect fit, offering a hearty and satisfying meal without any forbidden ingredients.
Beyond Breakfast:
While perfect for breakfast, this egg bake is equally delicious for brunch, a light dinner, or even meal prep. It reheats beautifully, making it an ideal option for busy weeknights or packed lunches. The leftovers are just as tasty, often even better the next day. This recipe is the epitome of efficiency and deliciousness. It is the perfect answer to a quick and easy healthy meal.
Tips and Tricks for Success:
- Use quality ingredients: The better the ingredients, the better the taste. I recommend using a good quality ground sausage, such as Pederson's Farms, which is a Whole30-friendly option. Freshly shredded potatoes will provide the best texture.
- Don't overcrowd the pan: When browning the sausage and cooking the hash browns, ensure that you don't overcrowd the pan. This will help ensure that everything cooks evenly and achieves a nice crispy texture.
- Customize it to your liking: Feel free to add other vegetables, such as mushrooms, spinach, or zucchini. You can also experiment with different herbs and spices to create your own signature flavor.
- Make it ahead: This egg bake can be assembled the night before and stored in the refrigerator. Simply bake in the morning and enjoy!
Ingredients you will need:
- 1/2 medium red onion, diced
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 lb. ground sausage (Pederson's Farms is a Whole30-friendly option)
- 1-2 tsp. ghee (pure Indian foods is recommended)
- 1 red bell pepper, diced (~3/4-1 cup)
- 1 green pepper, diced (~3/4-1 cup)
- 10 whole eggs, whisked
- 4 cups hash browns (shredded potatoes), fresh or frozen
- 2/3 cup non-dairy unsweetened milk (almond milk is a good choice)
In Conclusion:
This Sausage Hash Brown Egg Bake is more than just a recipe; it's a solution for busy mornings and a celebration of simple, wholesome ingredients. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With its flexibility, delicious taste, and ease of preparation, this recipe has become a staple in my kitchen. I hope it becomes a favorite in yours as well. So, ditch the breakfast struggle and embrace the deliciousness of this amazing egg bake! Enjoy!
