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Sausage apple hash casserole topped with green onion on plate

Apple Sausage Hash Casserole {keto, paleo, Whole 30}

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5 from 1 review

  • Author: Monster Cookie
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x


There’s no better start to your morning than with a warm breakfast casserole, like this hearty and sweet apple sausage hash casserole recipe!


  • 3 medium sweet potatoes (or 1 large head of cauliflower, riced for keto)
  • 12 Tablespoons butter + 1 Tablespoon (or avocado oil for paleo/Whole 30)
  • 2 teaspoons salt (divided) 
  • 2 pounds pork (you can also use beef or do a 50/50 split if you aren’t a big fan of pork) 
  • 3 cloves of garlic, minced (or ½ teaspoon garlic powder) 
  • 1 medium onion, chopped (or ½ teaspoon onion powder) 
  • 1 Tablespoon cumin 
  • ¼ teaspoon ground mustard 
  • 2 Granny Smith apples, chopped 
  • 12 eggs
  • 8 ounces shredded white cheddar cheese (omit for paleo/Whole 30) 
  • (Optional) Top with chopped green onions 


  1. Preheat oven to 350 degrees 
  2. Shred the sweet potatoes in a food processor or with a hand grater. 
  3. Melt 12 Tablespoons of butter in a large skillet or pan over medium heat. Add the sweet potatoes and 1 teaspoon of salt and cook until soft (about 8 minutes). Layer into the bottom of a deep sided 9×13” casserole dish. 
  4. In a skillet over medium heat, melt the other 1 Tablespoon of butter. Add the onion and garlic and cook for 4-5 minutes until fragrant and softened. 
  5. Add the cumin, ground mustard, pork, and remaining 1 teaspoon of salt to the skillet and cook until the meat is browned. 
  6. Add the chopped apple and cook 5 minutes, or until the apple is slightly softened.
  7. Layer the pork and apple mixture on top of the sweet potatoes. 
  8. In a separate bowl, beat the eggs. Pour the eggs over the top of the beef mixture and shake the pan slightly to help the eggs settle into the cracks. Top with cheese, if using. 
  9. Bake for 35-40 minutes, or until the eggs are set in the middle (just give the pan a jiggle and see if the middle wiggles) and the top is golden brown. 


Storage: If you have leftovers, store them in the fridge for up to 5 days. Enjoy leftovers either cold or reheated in the oven! Reheat in the oven at 350 degrees and bake for 20 minutes or until hot all the way through!

Freezing: This recipe can also be frozen. I like to freeze in individual portions and then get them out the night before I want to eat them. Reheat in the oven at 350 degrees for 20 minutes if thawed, or even longer if the casserole was still somewhat or mostly frozen when you put it in the oven. Reheat until internal temperature reaches 165 degrees!

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes