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

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

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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!

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!

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breakfast casserole being served from white casserole dish
4.99 from 106 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.



  • 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


  • 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!


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.


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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  1. My granddaughter is gluten free so this will be perfect for our day after Christmas..Christmas get together. Could not find hash browns anywhere so going to use tater tots. Merry Christmas.

    1. Yes! To freeze it, 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. I hope you enjoy it!

    1. You can use either one but I usually use canned! Be sure it’s unsweetened coconut milk of you use boxed. It doesn’t taste like coconut to me. Just adds moisture and creaminess!

  2. Hi! My sister in law is gluten-free, so I think this would be a great brunch casserole on Christmas Eve! If I leave out the green pepper and spinach, should I add more hash browns? Thanks so much!!

    1. You can leave out the pepper/spinach and keep the amount of hashbrowns the same. That will work great! I hope you enjoy it 🙂

    2. 5 stars
      We had this morning for Christmas breakfast and it was delicious! Definitely will be a new Christmas tradition at our house!

    1. 5 stars
      Laura, I just made two different versions of this both using cubed from the simply potatoes section of the grocery store. The way they are cubed is probably a little bit too big…so, next time I would still use the cubed but will cut some of them a little bit smaller and then fry them a bit. Today I fried them in avocado oil. I added a little salt and pepper and they were actually so flavorful and just right. I have used raw hashbrowns too, but I wanted to try and see what happened sautéing today. Today—rave reviews for the gently fried, lightly salt-and -peppered, cubed potatoes. This recipe is awesome!!! Two different families asked for the recipe to be sent to them today…and lots of very foodie people raved. Thanks to Erin for a great recipe!!!

  3. I’m going to make this for Thanksgiving breakfast but would like to substitute broccoli for the spinach. Do you think that will make it dry?

    1. I think that should work! I would saute or blanch the broccoli before adding it to the casserole to soften it slightly. If you add the same amount as the spinach it won’t dry out!

  4. Sounds super. I hope to make it when my son comes home for Thanksgiving. Can I used frozen chopped spinach if it’s frozen and drained?

  5. I made it with bacon that I baked in the oven the day before! Assembled – refrigerated- and baked the next morning! Very good!!

  6. 5 stars
    I needed to come up with an hot egg dish for a church breakfast function for 20 people. This was perfect!! I assembled it the night before and baked it the next morning. Because it slices easily, we could manage the portions by cutting into squares. It made it easy to determine how many casseroles to make for the number of people. If I make a vegetarian version I’ll swap out the sausage and replace with mushrooms and spinach or broccoli. It’s a very versatile recipe and will please the gluten-free, vegetarian, and meat-eaters alike! I got so many compliments at the breakfast meeting.

    1. Yes! You can freeze the baked casserole for up to 3 months. I suggest baking it in a disposable aluminum pan. Then cool completely, cover with plastic wrap, then a layer of aluminum foil and freeze. 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.

  7. I am thinking about making this with plant based cheese this weekend. I have ground sausage from a bulk pig purchase. What can I add to make the flavor more like breakfast sausage?

    1. With sausage and plant-based cheese with will taste delicious! Just be sure it’s a sausage you really like 🙂

  8. Wonder if anybody has tried it with cubed ham?? We have some left over and thought maybe adding a wee bit of it wouldn’t affect it as much 🙂

    1. Any breakfast sausage brand will work! I really like the breakfast sausage from Butcher Box or the brand Smithfield.

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