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

Table of Contents

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
4.99 from 116 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

Categories: , , , , , , ,

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!

You may also like

image for website to buy cookies cookbook


  1. 5 stars
    I’ve made this twice now. I halved the recipe for just hubby and I in a 8×8 pan. I cubed russet potatoes to about 1/2” and boiled them for about 4-5 min then immediate put them in cold water so they would stop cooking instead of the hash browns. So good!! I’m wondering how this would freeze in freezer bags cut down to about 3×3 squares for a quick breakfast put on defrost on microwave?

    1. Great to know the casserole worked with russet potatoes prepared that way! This casserole freezes so great! Just like you said – cut it into squares and store it individually wrapped. Then you can defrost in the microwave for 15-20 seconds. You might want to cover the slice with a wet paper towel when you microwave it.

  2. Once baked, how long will this keep in the refrigerator? And how long to reheat a single serving in the microwave?

    1. We love to make this in advance and reheat it throughout the week! It will keep in the fridge for up to 5 days. You only have to microwave a single slice for 15-20 seconds.

  3. I made this casserole for those who were gluten sensitive at our Church’s Mother’s Day brunch. There were three other casseroles for the rest of the congregation, but after everyone had been served I allowed anyone who wished to sample the gluten free casserole.
    Four members asked me for the recipe…members who were not gluten sensitive…..they liked it that much.
    It will now be one of the standard casseroles made at our church.

    1. Aww – this comment brought a smile to my face. I’m so honored it will be your church’s new go-to recipe!

    1. I would saute freshly grated sweet potatoes a bit before adding them to this. I think that will work great!

        1. I recommend using full-fat canned coconut milk. You can also use boxed coconut milk but just be sure it’s unsweetened!

          1. Hi! Want to make this for a friend who is both gluten and dairy free. How do you think using goat cheese would taste? Thanks!

    2. Did you end up doing this? How did it go? I am thinking of freshly grated potatoes instead of frozen hash browns because I don’t like all the extra stuff they put in frozen hash browns…

  4. I am thinking of making this casserole dish for Easter brunch, serving approximately 12-14 adults, at around 1:30pm. My sis is making your fruit salad with yogurt recipe. Someone wanted to bring deviled eggs? Is this too many egg dishes? Also, what else can I serve? Another question: would I serve a GF dessert, even if I include muffins or scones with this meal? I guess I’m asking your opinion for other appropriate side dishes for this meal (or should I stick to the traditional ham, etc meal? Thank you for your input,


    1. That sounds like a delicious menu so far! Here are some recipes I think would be delicious with that spread.
      Gluten-Free French Breakfast Puffs:
      Gluten-Free Muffins:
      Gluten-Free Scones:
      Gluten-Free Cheese Scones:

      I hope this helps! 🙂

  5. 4 stars
    I’ve made this recipe twice. Once with tater tots and once with hash browns. Both times they were made ahead and placed in the fridge overnight. I omitted the spinach for preference. While I like the casserole itself, it does take at least an hour to cook and set. I took the casserole out of the fridge while preheating the oven.
    I think it’s a a tasty recipe, I just recommend allowing for more cooking time. I made it with coconut milk and
    dairy free cheese which I don’t normally cook with, so I don’t know if that affects the cooking time.

    1. Thanks for the helpful comment! Good to know you needed to add more time with those substitutions 🙂

  6. Hi I’m confused, I don’t see hashbrowns mentioned anywhere in the instructions, are they cooked or not cooked before they get baked?

    1. You add the hashbrowns in step 4 with the rest of the ingredients. You can add them in frozen or thawed – it works either way. I usually add them in frozen!

    2. 5 stars
      For the 3/4 cup diced onion, is it best to use sweet onion or green onion? I’ve made this yummy recipe before using a sweet onion but haven’t tried green onions.
      If green onion is used, should the amount be reduced since green onions are stronger in my opinion?

      1. Either one will work great! I would probably use 1/2 cup of green onion. You won’t need to saute green onions as long. I hope this helps!

    1. I got that pan a loooong time ago for our wedding! I think it was from Macys. Sorry I can’t provide a link!

      1. Yeah 25-30 minutes at 350 is not nearly enough for this recipe. And no, I did not bake it from the fridge. Very yummy once it’s done though.

      1. 5 stars
        This recipe worked well. I used flat hash browns to line bottom of pan, layered the sausage on top and poured the eggs over that, substituted half n half, refrigerated overnight and cooked for 80 mins in a non convection oven on 350 in a glass dish. No sticking to the bottom of dish-yay!

  7. 5 stars
    I made this for Christmas Day brunch, and it was fantastic; everyone loved it and most went back for seconds. Loved the use of the frozen hash browns to keep it gluten free since we have a couple of celiac members in the family. A few modifications I made: I didn’t have spinach, so blanched one bunch of asparagus (cut into two-inch sections), then sautéed them in light oil with some garlic and ground pepper. I used a 1/2 cup shredded mozzarella, 1/2 cup sharp cheddar, 1/2 cup pepper jack. I also added 1 tsp cumin into the egg mixture. I prepped all of the ingredients (sautéing the sausage and asparagus, shredding cheese, chopping onions and peppers, etc.) the night before and assembled in the AM before popping into the oven. Even with 8 people and some seconds, there was enough left over to send some home with folks, plus breakfast the next day — a bonus! This would also be good to make ahead of busy work week for pack and reheat breakfasts.

    1. Those additions sound delicious! I need to try this with asparagus myself. Thanks for the comment! Glad you all enjoyed it.

  8. 5 stars
    I made the recipe exactly as described and it was delicious! I do have a question though. The nutrition info says 477 calories. Is that for the entire pan or each serving?

        1. I think it’s great for 3-4 days after it’s baked! You can reheat it one slice at a time 🙂

  9. If you are refrigerating over night, would it still bake for only 30 minutes? I was hoping to go to church and bake it while I’m gone. (Maybe an hour) thoughts?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating