Eggless Breakfast Casserole with Sausage

Breakfast is the most important meal of the day, and what better way to start your day than with a hearty, Eggless Breakfast Casserole with Sausage? This dish is not only delicious but also easy to make, perfect for those lazy weekend mornings or when you have guests over for brunch. It’s cheesy, meaty, and delish, without an egg in sight! And that buttery topping – delish!

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I love breakfast, and breakfast casseroles are such a nice change from the usual pancakes or bacon and eggs. This Eggless Breakfast Casserole with Sausage is meaty, cheesy, and potato-y, but not eggy! In fact, there are no eggs in this breakfast casserole. Sure, you could serve a side of scrambled or fried eggs, but if you’re going eggless, this meaty dish is truly satisfying!

Ingredients

• Yellow Onion
• Red Bell Pepper: Gives a pop of color and a mild sweetness.
• Shredded Potatoes: You can use store-bought frozen shredded potatoes and thaw them, or shred your own. If you shred your own, you may need additional cooking time.
• Milk – Almond or soy milk can be a great dairy-free substitute.
• Flour
• Butter: You can use salted or unsalted butter.
• Cheddar Cheese: Brings a sharp and tangy flavor. Feel free to mix in other cheeses like mozzarella or pepper jack.
• Sausage: The star protein. Choose from a variety of sausages based on your preference. I like using bulk breakfast sausage for this breakfast casserole recipe.
• Corn Flakes: Crushed lightly, they add a delightful crunch to the top layer.

How to Make This Eggless Breakfast Casserole Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

Begin by browning the sausage and onions in a skillet over medium heat until they are golden and fragrant.

Drain off any excess fat from the skillet. Turn off the heat, then add half of the butter and allow it to melt with the sausage mixture. Stir in the flour until well combined.

Gradually whisk in the milk, then return the skillet to medium heat. Stir constantly until the sauce thickens and begins to simmer.

Add the bell pepper and let the mixture simmer for 1 to 2 minutes.

Season with salt and pepper to taste.

Spread the thawed shredded potatoes evenly in the bottom of a buttered 8×8-inch baking dish. Sprinkle the potatoes with a little salt and pepper for seasoning.

Spoon the sausage mixture over the potatoes and spread it into an even layer, making sure the entire surface is covered.

Top with a generous layer of cheddar cheese.

In a microwave-safe dish, melt the remaining butter. Toss the melted butter with the cornflakes until evenly coated, then sprinkle the buttered cornflakes over the casserole.

Cover the dish and bake at 375°F for 30 to 40 minutes.

Remove the cover and continue baking for 10 more minutes, or until the top is golden brown and crisp.

Let the casserole cool slightly before serving.

Serve and enjoy!

Chef Jenn’s Tips

• If you’re not a fan of sausage, you can substitute it with diced ham or even tofu for a vegetarian version.
• For a spicier kick, add some diced jalapeños or a dash of chili flakes to the sausage mixture.
• Always let the casserole sit for a few minutes after baking. This allows the flavors to meld together, and it won’t be so messy getting it out of the baking dish.

Make it a Meal

This casserole is a meal in itself, but if you’re looking to make it even more special, consider serving it with a side of pancakes or quiche. Or, stick with something more simple like candied bacon, or a simple fruit salad.

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can reheat this breakfast casserole in the microwave or in a low oven. It is best eaten fresh; it will not freeze well.