Sausage Hashbrown Breakfast Casserole! An easy, naturally gluten-free, make-ahead breakfast everyone will love!

breakfast casserole being served from white casserole dish with spatula
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This sausage hashbrown breakfast casserole is a total crowd-pleaser! It’s full of flavorful sausage and veggies and is one of my favorite recipes for a holiday breakfast.

Whether it’s Christmas morning or just a busy morning, are so many times when it’s helpful to have an easy, make-ahead breakfast!

I’m always on the hunt for recipes like this for Christmas breakfast or when we have company in town. It’s so convenient to assemble everything the night before, keep it in the fridge then bake it off in the next morning.

Nobody wants to be sautéing sausage and creating dirty dishes on Christmas morning!

VIDEO: How to Make It

Why You’ll Love this Recipe

  • Flavorful and crowd-pleasing
  • Overnight breakfast casserole option!
  • Naturally gluten-free
  • Easily made dairy-free!

Ingredients You’ll Need

Here are a few notes on the key ingredients you’ll need for this easy hashbrown breakfast casserole.

  • Hashbrowns: I like to use frozen shredded hash browns. You could also make this with frozen tater tots.
  • Bell Peppers: You can use any color you like, except green bell peppers. I like to use red bell pepper so it contrasts with the green spinach in this breakfast bake!
  • Cheese: You can make this with cheddar cheese, moneterey jack, pepper jack or dairy-free cheese. I usually make this with VioLife dairy-free cheese.
  • Breakfast sausage: Use raw, uncooked ground sausage. I usually use Jimmy Dean Natural pork sausage. You could also use turkey sausage Italian sausage!
ingredients for casserole in glass bowl ready to be mixed

I love having a savory breakfast option to go along with something sweet. When we make cinnamon rolls or monkey bread for a special breakfast I always like to serve this hashbrown casserole alongside.

The older I get the more I need protein with breakfast – especially when we’re having a sweet treat! (PS try these gluten-free donuts for a breakfast treat!)

ingredients of casserole mixed together in glass bowl

How to Make Gluten-Free Breakfast Casserole

The first step to making delicious breakfast casserole is to cook the sausage and vegetables in a large skillet over medium heat. The onions and peppers in this casserole won’t cook anymore once they are mixed into the the casserole – so I like to get them nice and soft while I brown the sausage mixture.

After the veggies have cooked, add the spinach and let it wilt for just a few minutes. I also love the pretty colors in this casserole with the the red pepper and spinach!

Many breakfast casseroles use soaked bread for texture – but I keep this breakfast casserole gluten-free by adding frozen hashbrowns. They make it hearty and give it a great consistency.

Also be sure to add a good teaspoon salt and pepper when you mix everything in a large bowl so this casserole is flavorful once it’s cooked.

Make it over the holidays or the next time you have a big group of people to feed on a busy morning!

overhead shot of breakfast casserole in white casserole dish

Make it Dairy-Free

This breakfast casserole is also really easy to make dairy-free. I actually almost always make it dairy-free when I prepare this for my family.

I use coconut milk in place of regular milk and vegan cheese in place of sharp cheddar to make this dairy-free. It tastes just as delicious and you’d never know it’s dairy-free with all the sausage and onions/peppers!

For another favorite recipe try these breakfast tacos and banana pancakes!

Make-Ahead Option

Once you’ve added all the ingredients into the casserole dish. You can cover the baking dish with plastic wrap and refrigerate the casserole. The next morning simply remove the plastic wrap and bake as instructed! Serve it with these gluten-free cinnamon rolls or gluten-free cranberry bread for a special breakfast!

breakfast casserole on white plate with gold fork

I hope you enjoy this sausage hashbrown breakfast casserole as much as we do! PS try topping it with hot sauce!

If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!

breakfast casserole being served from white casserole dish
4.98 from 138 votes

Sausage Hashbrown Breakfast Casserole

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 -8 servings
Sausage Hashbrown Breakfast Casserole! An easy, gluten-free, make-ahead breakfast everyone will love!
This can easily be prepared the day before and baked the next morning. It is also just as delicious made dairy-free. I recommend the brand Violife for dairy-free cheese.

Video

Ingredients

  • 1 lb pork breakfast sausage
  • 3/4 cup red pepper diced
  • 3/4 cup onion diced
  • 10 oz frozen hashbrowns (2 cups )
  • 1-2 cups spinach finely chopped
  • 10 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup whole milk or coconut milk
  • 1 cup shredded sharp cheddar or dairy-free cheese, plus more for topping
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Instructions 

  • Preheat the oven to 350F. Lightly grease a 9×13 baking dish.
  • Heat a skillet over medium-high heat. Add the sausage, onion and red pepper. Break up sausage into small pieces and cook until the vegetables have softened and the sausage is no longer pink. Drain any excess grease.
  • Add the spinach and cook for another 1-2 minutes. Remove from the heat and let cool slightly.
  • In a large bowl combine the remaining ingredients. Add the sausage mixture and mix until totally combined. Pour into the prepared baking dish. Top with the remaining cheese. At this point you can either bake the casserole or refrigerate the casserole and bake the next day.
  • Bake for 25-30 minutes, uncovered until the eggs are set. Let cool slightly before serving. Enjoy!

Notes

TO MAKE-AHEAD: To make-ahead, prepare and assemble through step 4. At this point you can either bake the casserole or refrigerate the casserole and bake the next day.
TO FREEZE: You can also freeze the baked casserole for up to 3 months and when doing that, I suggest baking it in a disposable aluminum pan. Cool completely, cover with plastic wrap, then a layer of aluminum foil. When ready to eat, thaw it for about 24 hours (covered) in the refrigerator, remove the plastic wrap layer, then bake in a 350°F oven for 25–30 minutes.

Nutrition

Calories: 477kcal | Carbohydrates: 13g | Protein: 27g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 349mg | Sodium: 1114mg | Potassium: 565mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1725IU | Vitamin C: 31.1mg | Calcium: 221mg | Iron: 3mg

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Hello! I see the nutrition facts (thanks for posting!), but what’s the serving size? And how many servings per each casserole? Thank you!

    1. Hi Jessica, the casserole makes 6-8 servings. That number is based on a 9×13 pan to help you divvy up the servings into individual portions. Thanks for your questions!

  2. 5 stars
    This easy breakfast casserole was great this Christmas morning, made ahead Christmas Eve. The only comment I would add is that it took longer than the recommended 25-30 minutes, after about 45 minutes I turned up the heat to 375 and cooked another 10 minutes. Everyone enjoyed the savory dish.

      1. Hi Morgan, thank you for the feedback! Ovens can definitely vary and impact bake times. We’re glad you found a duration that worked well for you. We hope you enjoyed the casserole!

      2. I had the same experience! I think it may be that it being cold out of the refrigerator slows it down a good bit?

        1. Hi Joanna, yes refrigerating it and starting from a colder temperature point can add to the bake time too, if you go the make-ahead route. We hope you enjoyed the casserole! Thanks for sharing your ideas!

    1. Hi! Sorry if I missed it, but is there a way to make this with half whole eggs and half egg white to decrease calorie/up the protein? Let me know what the measurements would be and if you think it would work! It looks delicious!!

      1. Hi Laurie, good question! We haven’t tried it half whole egg/half egg whites. It would decrease the wet ingredient content a bit, but could be worth trying with the current measurements. If you decide to give it a try, we’d love to hear how it goes!

  3. I need some advice about the serving size of this recipe. I have been asked to bring a 13X9 pan of gluten free breakfast casserole for a baby shower. It seems a big shy to nicely fill a 13X9 pan and I want to allow for about 20 small servings – enough for a small portion to go along with other fixings. Any suggestions please?

    1. Hi Froncie! I would say you can make 1 1/2 the recipe and bake it in a 9×13. It will make a little thicker pieces – it just needs a slightly longer bake time. I hope this helps!

  4. i plan to make this and freeze portions so when i feel too hungry to preheaat oven and bake all i will do is pop a couple of portions in the toaster oven!
    the recipe sounds great and i have a bag of hash browns in the freezer that i cant seem to want to make! so i am in a win win situation especially since i broke a dozen eggs and have a jar full of eggs.
    thank you!

  5. 4 stars
    I love this recipe!! The only problem is it made way to much! Do you have this recipe that would serve 2 people?
    Thanks!

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