Eggless Breakfast Casserole with Sausage

4.69 from 22 votes

Easy and delicious, this layered breakfast casserole is so good! There are no eggs in sight, but it's meaty, cheesy, potato-y and delish!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American

Keyword: cabbage and sausage, corn flakes, eggless, eggless breakfast casserole with sausage

Servings: servings

Calories: 524kcal

Author: Chef Jenn

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 8x8 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!

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.