Hashbrown Breakfast Casserole with Sausage & Bacon

Hash Brown Breakfast Casserole with Sausage & Bacon from Living Loving Paleo! A super easy and delicious make ahead breakfast.


You’ll Need:


  • 6-8 slices bacon
  • 1 lb ground pork (or 4 of your favorite sausage links, chopped)
  • 2 medium red potatoes or 1 medium sweet potato/yam, peeled and shredded (or about 3-4 cups frozen and defrosted, pre-made hash browns)
  • 8 eggs
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup full fat coconut milk

Optional Toppings (all optional but a great way to mix up the flavor):

  • Chipotle Aioli
  • Salsa
  • Chopped green onion
  • Chopped cilantro
  • Chopped parsley
  • Jalapeño Ranch Dressing
  • Barbecue Sauce

Instructions:


  1. Preheat your oven to 350 degrees. Grease 8x8” baking dish with coconut oil, ghee or butter.
  2. Heat a large pan over medium heat. Cook the bacon until crispy and then place the bacon on a plate lined with paper towels, leaving the grease in the pan. Add the hash browns to the pan and cook until they begin to brown, about 4-5 minutes. Flip the hash brown in batches and cook the other side until browned. Place the hash browns into the greased baking dish, pressing them into the dish with your spatula, to create an even layer.
  3. Crumble the ground pork into the pan and sauté until cooked through. Drain any fat from the pan. Turn off the heat and set aside to cool for 5 minutes. Crumble the bacon once it’s cool enough to handle.
  4. Get full recipe==>>livinglovingpaleo.com

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