Breakfast Casserole without Eggs
This breakfast casserole without eggs is filled to the brim with savory sausage, crispy bacon, and hearty potatoes. It is protein packed, makes a large portion, and is so delicious.
Breakfast casserole without eggs
We love breakfast casseroles in our home. However, most of them include eggs as a main ingredient. This layered breakfast casserole is jam-packed with flavor and texture, and you won’t miss the eggs at all.
Whether its a general dislike of eggs or avoiding eggs due to allergies, this recipe takes simple ingredients to produce a delicious breakfast.
Another perk about this eggless breakfast casserole is that it can be prepared the night before to easily pop in the oven. It comes out crispy and full of flavor. It makes a large portion to feed hungry bellies during a holiday gathering, or you can prepare it for an easy breakfast all week long.
Note from Lexi: Why this recipe works!
This one is always a crowd-pleaser. I’ve brought this no-egg breakfast casserole to potlucks, and it disappears fast. You can prep it the night before and bake it in the morning for even more ease. It does take a bit of time (about 30 minutes of prep) to cook each ingredient separately, but the generous serving size makes every minute worth it.
The base layer of southern hashbrowns gets perfectly crunchy on the outside and tender on the inside — and as a bonus, it keeps the casserole gluten-free. The pork sausage brings rich, savory flavor and makes up a good portion of the dish. And to finish it off: melted cheese and crispy bacon. Yum!
– Lexi from Our Slice of Home
How to make breakfast casserole without eggs
Step one: Preheat your oven to 375 degrees and grease a 9×13 casserole dish. Brown the ground pork sausage in a frying pan.
Step two: Place the frozen southern hashbrowns and yellow onion into a frying pan and cook according to package instructions. Once the hashbrowns are cooked, add in one cup of cheddar cheese, spinach and spices. Cook for an additional minute.
Step three: In the 9×13 casserole dish, place the hashbrown mixture on the bottom layer. Pour on the ground sausage. Using the back of a spatula, push the mixture down firmly into the casserole dish. This will allow it to adhere together better when scooped out of the casserole dish.
Step four: Layer on additional cheese and bacon and bake 10-15 minutes.
Ingredients and substitutions
Equipment needed
- 9 x 13 casserole dish
- Frying pan
What to serve egg free breakfast casserole with
- Strawberry banana smoothie
- Easy Pancakes without Eggs
- Side of fruit
- Yogurt
- Muffin
- Scone
FAQ
Yes, sub out for your favorite dairy free cheese or omit the cheddar cheese.
Yes! assemble this casserole the night before, up until placing it in the oven. The casserole will need a little extra time since its coming out cold from the fridge so cook an additional 10-15 minutes.
Delicious toppings to add: Hot sauce, avocado, or ketchup (my kids personal favorite!)
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More breakfast recipes without eggs
Breakfast Casserole without Eggs
Equipment
Ingredients
- 16 ounces (1 pound) ground pork sausage
- 2 lbs. southern hashbrowns frozen
- 6 slices bacon cooked and crumbled into small pieces
- 2 cups spinach
- 1 cup sharp cheddar cheese shredded (to go into the hashbrowns)
- 1 cup sharp cheddar cheese shredded (to be sprinkled on top of the casserole)
- 1 cup yellow onion diced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic minced
- 2-3 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees and grease 9×13 casserole dish with cooking spray or butter.
- In a large frying pan, brown the ground pork sausage until no longer pink, breaking into chunks as you cook. Drain the excess grease.16 ounces (1 pound) ground pork sausage
- Remove the sausage and set aside.
- Add the frozen southern hashbrowns and onion in the frying pan. Drizzle in the olive oil.2 lbs. southern hashbrowns, 1 cup yellow onion, 2-3 tablespoons olive oil
- Cook according to package instructions on the hashbrowns.
- Once the hashbrowns are cooked, add one cup of cheese, spinach, salt, pepper, paprika, and garlic. Cook for an additional minute.2 cups spinach, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon pepper, 2 cloves garlic, 1 cup sharp cheddar cheese
- In the 9×13 casserole dish, place the hashbrown mixture on the bottom layer.
- Layer the ground sausage on top of the hashbrowns. Top with crumbled bacon. Using the back of a spatula, firmly press down the mixture in the casserole dish. This will allow the ingredients to adhere together so they don't all fall apart when servings are scooped out.6 slices bacon, 1 cup sharp cheddar cheese
- Sprinkle on the remaining one cup of cheddar cheese.
- Bake 10-15 minutes until cheese is melted. Allow to cool for a few minutes and serve!
Love it!
This is like meat lovers breakfast casserole!
I hope you love this recipe as much as my family does! I have brought this to potlucks before and it’s gone quick and enjoyed by all.