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.
For another favorite recipe try these banana pancakes!
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!
Miranda says
Would this work with shredded real potatoes? Instead of using frozen. Would you have to fry the homemade shredded hashbrowns? Or just shred the potatoes and mix in?
Erin Collins says
I always use frozen hashbrowns. If you use fresh shredded potatoes I would cook them a little before adding them to the casserole.
Mary says
Silly question – do you add the frozen hash browns to the sausage along with the veggies & cook or to the mixture of eggs, milk, cheese etc. or does it make any difference in the end?
Thank You!
Erin Collins says
Good question! I add them in along with the sausage mixture. I hope this helps!
TBRSD says
New go-to breakfast casserole. This was a hit! I made 2 versions. One was exactly following the recipe & the meat eaters raved about it. The second one I made with almond milk & plant based cheddar cheese (Follow Your Heart cheddar”. I used the Beyond Meat breakfast sausage patties and crumbled them up as they cooked. I also added a bit more spinach. I made them both the night before so I added more time on to the bake since they started out chilled. This non-meat/non-dairy (not vegan I kept the eggs in) version was also delicious. I will make them both again! Thanks for sharing your recipe.
Erin Collins says
So good to know the recipe worked with those substitutions! Thanks for the comment!
Emily Ashby says
Is the 477 calories per serving?
Ashley McBroom says
I make a gf sausage and egg breakfast casserole for Christmas morning each year and my whole family agreed that this was hands down the best one we’ve ever had. It’ll become a regular meal for us, thank you for the great recipe! I had to cook ~50 mins for it to set, but I used large eggs. Delicious!!!
Aimee says
Really good! Made it for Christmas breakfast! The grocery store was out of hashbrowns but had potatoes O’Brien, which is what I used. Mine needed to cook longer – I checked it a couple of times and it was ready to go @ 43 minutes. If anyone is sensitive to salt (things taste salty to you but not as much to others), I would cut the salt back slightly. If you aren’t, leave as is! I also drizzled my piece with Siracha to add a little kick. This will become a staple breakfast casserole in my house. Thank you for the recipe!
Kelly says
Really love this recipe 🙂
The only critique I have is of the cook time, for me the eggs don’t fully set until the casserole has been cooked at 350 for about 50 mins
If I cook for the suggested 25-30 the casserole is completely runny.
Korissa Olson says
5 STARS- this is my GO TO EGG BAKE RECIPE!!
I have Dairy Free and Gluten Free issues in my family and this is ALSO Dairy Free and Gluten Free!
My family LOVES IT!
Erin Collins says
I’m so glad you like it! Glad your family does too 🙂
Brittanie Darling says
I don’t know if I have commented in the past but while I’m here again I thought I might as well. I make this a couple times a month. This is my go to breakfast casserole. I add in more veggies sometimes, sometimes different veggies like broccoli, green pepper or mushrooms. I always use Almond or Oat milk. This is a hit every single time I make it and it’s so easy to meal prep for the week. I drizzle sriracha on mine and it’s is DELISH. I’m currently popping one in the oven.
Erin Collins says
I’m so glad you like the recipe! Great idea to switch up the veggies. It really is so great for meal prep!
Hager says
How do you ensure that it has a creamy texture??
Juliette says
I want to make this to take on a trip. Should I cook to before freezing it, or freeze raw then cook after defrosting? If the former, what are the warming instructions?
Erin Collins says
I would cook it before freezing! Then thaw it in the fridge and reheat (covered in foil) for 350F for 20-30 minutes. I hope this helps!
Michelle says
Had anyone made this the night before and then cooked it the next day?
Erin Collins says
Yes! That works great actually. Just assemble everything and pour into the baking pan. Then cover with plastic wrap and refrigerate until you’re ready to bake it the next day.
Sheri says
Do you think this will have enough flavor without adding cheese? My son will not eat anything with cheese.
Erin Collins says
Yes! I make it that way all the time. I hope this helps!
Rebecca Buck says
Can this be frozen and then cooked?
Rick Davis says
I made the sausage hash Brown breakfast casserole this morning. Instead of two cups of hash brown. The bag was four cups, so I put them all in. I did I think a cup each of the red pepper and onion. And a full cup of cheese on top. Wow this was amazing. Most Sundays I do breakfast for the family because I travel a lot during the week. So this is my give to them. With the casserole I made French toast. Turned out greate.
Thank you for the recipe
Rick
Shannon O says
Great recipe!!!
Substitution question…thoughts on using riced cauliflower instead of shredded potatoes? For low carb option? Thank you!
Erin Collins says
I haven’t tried that myself but it sounds delicious! Let me know how it works if you try it!
Chloe says
Hi! Sorry but I’m not sure what Frozen Hash browns are ? Do you need the shredded ones ?? I could only find the round patty type potatos in my store.
Erin Collins says
Yes the shredded ones are what this recipe calls for. I hope this helps!