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}
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:
-
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.
-
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:
-
Meanwhile, heat a large skillet over medium high heat to cook the bacon. Cook until crisp, then drain on paper towels.
-
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.
-
In a large bowl, whisk together the eggs, coconut milk, nutritional yeast (or parmesan), salt, pepper, garlic and onion powder until smooth.
-
Lower the oven temperature to 400 degrees. Top the baked crust with the veggie/bacon mixture, then pour the egg mixture all over evenly.
-
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.
-
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
Shop Products and Ingredients:
Want More Whole30 Breakfast Casserole Recipes? Try One of These!
Paleo Breakfast Casserole with Sweet Potato Crust
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!
Could I substitute frozen hashbrowns?
I’m also interested if this can be frozen and reheated well. I may just do it and let y’all know what happens.
See below, I used frozen hash browns….
can I use sweet potato instead of a russet potatoes?
is Russet potato paleo?
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.
Please answer the questions about frozen hash browns and sweet potatoes
See below, I used frozen hash browns….
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.
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 ❤
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?
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.