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!
What you’ll love about Eggless Breakfast Casserole with sausage
- Egg-free Goodness: Perfect for those with egg allergies or dietary preferences.
- Hearty and Filling: With sausage and potatoes, this casserole will keep you full and satisfied.
- Versatile: Easily adaptable with your favorite veggies or cheeses.
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
- Brown the sausage and onions in a skillet until they’re golden and aromatic.
- Remove excess fat from the skillet. Turn off the heat, then melt half the butter in the skillet with the sausage and add flour.
- Whisk in milk and turn the heat back to medium, stirring constantly until the sauce simmers and thickens.
- Add the bell pepper and let it simmer for 1-2 minutes.
- Season with salt and pepper to taste.
- Layer the thawed shredded potatoes at the bottom of a buttered 8×8 inch baking dish. Don’t forget to sprinkle some salt and pepper over the top to season them.
- Spread the sausage mixture evenly over the potatoes, ensuring every inch is covered.
- Sprinkle a generous amount of cheddar over the top.
- Melt the remaining butter in a microwave-safe dish and then toss the butter with the cornflakes. Sprinkle the buttered cornflakes over the top of the casserole.
- Bake covered at 375°F for 30-40 minutes. Then, uncover and bake for an additional 10 minutes until the top is golden brown.
- 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.
Recommended
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.
Step by Step Process
Eggless Breakfast Casserole with Sausage
Ingredients
- nonstick cooking spray
- 1 pound breakfast sauasge bulk, or casings removed
- 1/2 cup diced yellow onion
- 1/4 cup butter divided
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup diced red bell pepper
- 6 cups thawed shredded potatoes
- 2 cups shredded cheddar cheese
- 2 cups corn flakes
- salt and pepper to taste
Instructions
- Brown the sausage and onions in a skillet over medium heat.
- Remove excess fat from the skillet. Turn off the heat then, melt half the butter in the skillet with the sausage and add flour.
- Whisk in milk and turn the heat back to medium, stirring constantly until the sauce simmers and thickens.
- Add the bell pepper and let it simmer for 1-2 minutes, then season with salt and pepper.
- Layer the thawed shredded potatoes at the bottom of a 8×8 inch baking dish sprayed with nonstick cooking spray. Don't forget to sprinkle some salt and pepper over the top to season them.
- Spread the sausage mixture evenly over the potatoes, ensuring every inch is covered.
- Sprinkle a generous amount of cheddar over the top.
- Melt the remaining butter in a microwave-safe dish and then toss the butter with the corn flakes. Sprinkle the buttered cornflakes over the top of the casserole.
- Bake covered at 375°F for 30-40 minutes. Then, uncover and bake for an additional 10 minutes until the top is golden brown.
- Serve and enjoy!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
