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1.12.19

Loaded Breakfast Casserole with Hash Brown Crust {Paleo, Whole30}

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Whole 30 Nut Free No Added Sugar

This loaded Whole30 breakfast casserole has everything you’re craving!  A crispy hash brown crust topped with a layer of bacon, tons of veggies and a creamy, flavorful egg mixture.  It’s gluten-free, dairy-free, paleo, kid approved and perfect for breakfast or any meal!

I have a breakfast casserole “thing” and I know many of you do as well.  My original paleo breakfast casserole with a sweet potato crust has been the most trafficked recipe on the site since it was published over 2 years ago.

It’s safe to say that we all seem to really love our eggs.  And bacon.  And potatoes!  Plus all those veggies, of course.

And to take it all and wrap it up in a pretty package – AKA a casserole – just makes it better somehow.  Grab a piece whenever you need to savory bite – breakfast or otherwise.  A good breakfast casserole is obviously not JUST for breakfast!

I decided to start this one off with a true hash brown crust – with white potatoes instead of sweet ones for a change.  Feel free to use sweet if you prefer however – it’ll be seriously yummy either way!

I shredded my potatoes in a food processor but since it’s just 2 potatoes, you can also use a cheese grater and be just fine.

The crust roasts in the oven until it’s nice and crispy while you cook the bacon/veggies on the stovetop.

I decided to really pack this one with veggies because I just couldn’t narrow it down.  It’s totally a “loaded” breakfast casserole with all these goodies!

We have the bacon of course, which I cooked first so I could use the rendered fat for the veggies.  We’re using onions, garlic, mushrooms, peppers, and spinach.  Quick to sauté means this breakfast casserole is ready faster than some of my others!

Then of course we have our egg mixture.  I always add some nutritional yeast to my breakfast casseroles to give them just a bit of that “cheesy” flavor that some of us miss while eating Whole30 and/or paleo.

If having a little dairy isn’t an issue for you, you can always sub in some parmesan here as described in the recipe box.  Just know that even without cheese, you’re still getting maximum flavor!

The casserole is layered in this order – crust, veggies, bacon, and we pour the egg mixture on last, just before baking.  In another 25-ish minutes, you’ll have a casserole that you’ll be so tempted to devour before even slicing into – it’s that good!

I hope you’re ready for a crazy delicious combination of everything you love!  Grab those potatoes and preheat the oven – we’re making this loaded breakfast casserole right now!

Loaded Breakfast Casserole with Hash Brown Crust {Paleo, Whole30}

Loaded Breakfast Casserole with Hash Brown Crust {Paleo, Whole30}

This loaded Whole30 breakfast casserole has everything you’re craving! A crispy hash brown crust topped with a layer of bacon, tons of veggies and a creamy, flavorful egg mixture. It’s gluten-free, dairy-free, paleo, kid approved and perfect for breakfast or any meal!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Breakfast/brunch
Cuisine: Paleo, Whole30
Servings: 9 servings
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4.5 from 65 votes

Ingredients

  • 2 med/large russet potatoes peeled and shredded
  • 1 Tbsp avocado oil or olive oil
  • Sea salt and pepper for potatoes
  • 8 slices nitrate free bacon sugar free for Whole30
  • 2 Tbsp bacon fat reserved, or other cooking fat
  • 1 small yellow onion chopped
  • 3 cloves garlic minced
  • 1 large red bell pepper chopped
  • 1 1/2 cups mushrooms chopped
  • 5 oz bag fresh baby spinach
  • Sea salt and pepper to taste
  • 10 large eggs
  • 1/3 cup coconut milk full fat
  • 3 Tbsp nutritional yeast for flavor*
  • 1/2 tsp sea salt fine grain
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

Make the crust:

  1. Preheat your oven to 450 degrees. Squeeze excess water out of the shredded potatoes and place them in a bowl. Toss with the oil and sprinkle with salt and pepper.
  2. Transfer to the bottom of a 9 x 13 casserole dish, pressing down firmly. Bake in the preheated oven for 25 mins or until crisp and browning.

Make the Casserole:

  1. Meanwhile, heat a large skillet over medium high heat to cook the bacon. Cook until crisp, then drain on paper towels.
  2. Reserve 2 Tbsp bacon fat and heat over medium. Add the onions and cook until translucent. Add the peppers, mushrooms and garlic and sauté until soft - about 2-3 mins. Add the spinach in batches to wilt, then sprinkle with salt and pepper to taste and remove from heat. Crumble the bacon and add to the veggie mixture.
  3. In a large bowl, whisk together the eggs, coconut milk, nutritional yeast (or parmesan), salt, pepper, garlic and onion powder until smooth.
  4. Lower the oven temperature to 400 degrees. Top the baked crust with the veggie/bacon mixture, then pour the egg mixture all over evenly.
  5. Bake in the preheated oven for 22-25 mins or until the center is set and the casserole puffs up. Do not bake so long that the top turns brown - it should be yellow with light brown around the edges.
  6. Cut casserole into 9-12 squares or as desired and serve right away, or refrigerate to reheat later on. Enjoy!

Recipe Notes

*If you aren’t doing the Whole30 and can have dairy, feel free to sub in 1/3 cup parmesan cheese here.

Nutrition

Calories: 285kcal
Carbohydrates: 14g
Protein: 13g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 222mg
Sodium: 360mg
Potassium: 577mg
Fiber: 2g
Sugar: 2g
Vitamin A: 2355IU
Vitamin C: 31.6mg
Calcium: 59mg
Iron: 2.5mg

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Want More Whole30 Breakfast Casserole Recipes?  Try One of These!

Paleo Breakfast Casserole with Sweet Potato Crust

Italian Breakfast Casserole

Mexican Breakfast Casserole

Spinach Artichoke Breakfast Casserole 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Geri says

    January 12, 2019 at 12:30 pm

    I live alone and cook in large batches and freeze the food in individual containers.would you recommend this with the breakfast casserole. I love your recipes! Thank you.

    Reply
    • Pamela Shorland says

      January 12, 2019 at 9:52 pm

      Hi Michelle,
      I really enjoy your recipes though am challenged to make many because like “Geri”, I also live alone – with only a 2 draw freezer.
      I would really appreciate you adding at the end of each of them whether it can be portioned and frozen. Thank you.

      Reply
      • Philippa Stearns says

        December 4, 2020 at 12:45 pm

        5 stars
        I would just half everything. The things that aren’t as easily divisible, like coconut milk you can put 3 tablespoons instead of the regular 5 that makes up ⅓ cup. Yeast put 1 instead of three. For veggies keep the whole onion, and the whole green pepper and half everything else.

        Reply
  2. Vickie Laubner says

    January 12, 2019 at 2:43 pm

    I would like to use frozen hash browns. Should I thaw them first?

    Reply
    • Alison Glace says

      January 12, 2020 at 3:20 pm

      I came on here to ask the same question! And should you still cook them for 25 minutes ahead of time?

      Reply
  3. Madison Ling says

    January 13, 2019 at 12:47 pm

    5 stars
    This is amazing!!

    Reply
  4. Alexis says

    January 13, 2019 at 2:12 pm

    Can I make this ahead of time and then just add the eggs the morning I want to make it? If so, does the amount of time to bake change?
    Thanks!

    Reply
  5. nikki says

    January 14, 2019 at 11:26 am

    Can this be made without the nutritional yeast? If so, do you need to sub anything and stay whole30? My family does not care for texture with nutritional yeast added.

    Reply
    • Steph says

      October 8, 2019 at 2:57 pm

      We made it without the yeast as we have family allergies to yeast. It was still DELICIOUS

      Reply
  6. Amira Kalbfleisch says

    January 15, 2019 at 9:23 am

    5 stars
    This was delicious. Thank you for sharing your recipes. I’ve tried a few and they have all been yummy.

    Reply
  7. Roxanne Marchese says

    January 17, 2019 at 11:46 pm

    I would like to know as well if anyone has frozen individual pieces.

    Reply
  8. Edie says

    January 19, 2019 at 11:31 am

    5 stars
    So yummy!

    Reply
  9. Sarah says

    January 30, 2019 at 12:35 am

    5 stars
    This is delicious! I’d like to make it for a brunch- how much can be prepared the night before?

    Reply
  10. arlene zegel says

    April 2, 2019 at 12:07 pm

    I have an issue w potatoes. What else can I use as a base

    Reply
  11. Mary says

    April 8, 2019 at 9:51 am

    Could I substitute frozen hashbrowns?

    Reply
  12. Danielle Espinoza says

    April 11, 2019 at 9:46 am

    I’m also interested if this can be frozen and reheated well. I may just do it and let y’all know what happens.

    Reply
    • Ali I says

      January 19, 2020 at 1:42 pm

      See below, I used frozen hash browns….

      Reply
  13. Marlene says

    May 3, 2019 at 11:41 am

    can I use sweet potato instead of a russet potatoes?

    Reply
  14. Judit Serkedi says

    May 6, 2019 at 1:04 pm

    is Russet potato paleo?

    Reply
  15. Ethan Hunt says

    August 23, 2019 at 2:13 am

    5 stars
    What are those ideas which suggest you the way to remember password microsoft edge i am using this web address so that inviting people to Join and learn more.

    Reply
  16. Sally Foster says

    August 24, 2019 at 5:42 pm

    Please answer the questions about frozen hash browns and sweet potatoes

    Reply
    • Ali I says

      January 19, 2020 at 1:42 pm

      See below, I used frozen hash browns….

      Reply
  17. Vicky Knapp says

    September 24, 2019 at 1:34 pm

    Made this over the weekend….Delicious! It is wonderful fresh and as left overs throughout the week.
    Thank you so much for passing on such scrumptious recipes.

    Reply
  18. Steph says

    October 8, 2019 at 2:56 pm

    5 stars
    This is so good. Made it up this morning. EVERYONE loved it.. from 12 mos, to 12 years and in between. It was a huge success with the adults too. It’s VERY tasty. Thank you for helping this momma out trying to feed her family healthy and tasty stuff ❤

    Reply
  19. Cilla says

    November 25, 2019 at 12:56 pm

    5 stars
    Just made this for a group brunch. Was very tasty, and fairly easy to make. Curious if it can be made the night before and still turn out ok?

    Reply
  20. Nicole Webster says

    December 23, 2019 at 1:22 pm

    Anyone do this with almond or cashew milk instead of coconut? I know the canned is much thicker so I don’t want it to come out watery but I am trying to avoid coconut due to sensitivities.

    Reply
  21. Ali I says

    January 19, 2020 at 1:41 pm

    5 stars
    USED FROZEN Hash browns and it turned out great. Although the bottom layer and edges of hash brown was nice and crispy, the center layer was cooked though and firm.

    I defrosted a whole 1lb 14 oz bag of frozen hash browns in a glass microwaveable bowl in a 1200 watt microwave for 6 minutes. They were defrosted, loose individual pieces, but not mushy and followed her direction.

    Delicious and flavorful. I did season each layer I was sauteing (except for bacon) and added cherry tomatoes (halved), and spinach to really pack in the veggies. We loved it. Perfect for breakfast or brunch!

    Reply
  22. Ali I says

    January 19, 2020 at 1:43 pm

    See below, I used frozen hash browns….

    Reply
  23. Cindy says

    January 7, 2021 at 3:14 pm

    5 stars
    This is the best breakfast casserole ever!

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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