Sausage Hashbrown Breakfast Casserole! An easy, gluten-free, make-ahead breakfast everyone will love!
This Sausage Hashbrown Breakfast Casserole is a total crowd-pleaser! It’s full of flavorful sausage and veggies and makes a great make-ahead breakfast. There 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 morning 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 morning. Nobody wants to be sautéing sausage and creating dirty dishes on Christmas morning!
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 egg casserole alongside.
The older I get the more I need protein with breakfast – especially when we’re having a sweet treat!
How to Make Gluten-Free Breakfast Casserole
The first step to making delicious breakfast casserole is to cook the sausage and vegetables. 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.
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.
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Sausage Breakfast Casserole
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.
My favorite brand of dairy-free cheese is Follow My Heart. I always use half the amount of dairy-free cheese as regular cheese because I think a little goes a long way.
Also be sure to add a good amount of salt and pepper when you mix everything together 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!
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Sausage Hashbrown Breakfast Casserole
Ingredients
- 1 lb pork breakfast sausage
- ¾ cup red pepper, diced
- ¾ cup onion, diced
- 10 oz frozen hashbrowns, (2 cups )
- 1-2 cups spinach, finely chopped
- 10 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup whole milk, or coconut milk
- 1 cup shredded sharp cheddar, or ½ cup dairy-free cheese, plus more for topping
Instructions
- Preheat the oven to 350F. Lightly grease a 9x13 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!
Tina Middleton says
Could I use cashew mill or oat milk in place of coconut milk in this recipe?
Erin Collins says
Yes that will work great! Just make sure it’s unsweetened milk of course.
Leigh says
Hello! I’m trying to calculate carbs for an eater with type 1 diabetes. In looking at the nutrition facts panel, are those numbers for 6, 7 or 8 servings (or another number of servings)? Thanks!
Erin Collins says
Those numbers are for 1/8 of the recipe. I hope this helps!
Becky Simpson says
Hi there! Can you clarify how big a serving is?
Gwen says
Delicious and easy casserole that we enjoyed on Christmas morning! Thank you!
Erin Collins says
I’m so glad you enjoyed it!
Jenny says
This sounds delicious! Could I substitute 1 pound of cooked, crumbled bacon for the sausage?
Erin Collins says
Yes that will work great!
Susan says
This was outstanding. Perfect consistency and flavor. I made it for a work function and it was a hit !
Carol Costen Kernodle says
Can this be frozen ahead of time and then cooked ?
Erin Collins says
I would actually suggest cooking it before freezing. The cooked casserole can be frozen and defrosted overnight then warmed covered in a 325F oven for 20-40 minutes until heated through.
Matilyn says
Can this e made with Soutwestern Style Egg beaters??
kathie coutts says
Hi Erin.
I am considering making your Sausage Hashbrown breakfast casserole this weekend.
I intend to assemble and refrigerate overnight, before baking the following day.
It has been suggested that frozen hash browns should be thawed before adding to a casserole for best results, However, your recipe does not suggest this so I’m not sure.
Also, if I decide to use cubed gluten-free bread instead of hash browns, how many cups would you suggest?
Erin Collins says
Hi Kathie – you can make this ahead of time and refrigerate no problem! It will work if the hashbrowns are frozen or thawed – either way. I don’t recommend swapping GF bread in for this recipe. I haven’t experimented with it myself and suspect it might be too soggy.
Danielle says
Delicious and so flavorful!
Shari says
Do you think using freshly grated potato would work?
Erin says
I could only find sweetened condensed coconut milk. Will that work?
Erin Collins says
No that won’t work at all! That’s only for desserts as it has added sugar.
mary Beth davis says
Could I make this the night before, refrigerate and bake in the morning?
Erin Collins says
Yes that will work great!
Alexandra Coleman says
Hi Erin,
Thanks for this recipe! Can you recommend a good non-diary cheese substitute brand? I have a guest coming you can’t eat dairy. Thanks again. =)
Erin Collins says
Yes! Lately I’ve been liking VioLife dairy-free cheese. I hope this helps!
Janice Burnett says
I made this with unsweetened Almond Milk and turkey sausage. Also replaced the spinach with portabello mushrooms, as I had some of those in the freezer. The ladies at my brunch loved it! It was a bit tangy and in the future I’ll make again but leave out the salt and pepper. Would anyone know the nutritional values with the turkey sausage and almond milk?