There’s something wonderfully cozy about a breakfast casserole, especially on lazy weekends or during special gatherings. This no egg breakfast casserole has quickly become a favorite in my household, transforming our brunches into something truly delicious and satisfying. With its hearty blend of sausage, cheese, and crispy hash browns, it’s the ultimate comfort food. Plus, it’s easy to whip up, making it perfect for those busy mornings or leisurely brunch hours.
This dish is special not only because of its comforting textures and rich flavors, but also because it appeals to a range of dietary preferences—whether you’re a meat lover or seeking a plant-based option, this casserole can accommodate everyone. It’s perfect for gatherings, allowing you to serve up generous portions with minimal fuss. Whether enjoyed solo or paired with fresh fruit and warm biscuits, every bite promises to leave you feeling satisfied.
Why you’ll love this
- Quick prep: Get this dish ready in under 30 minutes.
- Hearty flavor: Savory sausage and cheese create a rich taste.
- Make-ahead option: Ideal for breakfast prep for busy mornings.
- Family-friendly: Appeals to both adults and kids alike.
- Fewer dishes: Everything cooks together in one dish, making cleanup a breeze.
"A delicious and filling brunch that everyone enjoyed!"
Step-by-step overview
Preparing this no egg breakfast casserole is straightforward. Start by cooking the sausage and onions to develop flavor. Then, combine with hash browns and cheese before baking until bubbly and golden. The result is a delightful dish that’s ready for your next brunch or gathering.
What you’ll need
- 1 pound ground sausage (or plant-based alternative)
- 8 slices bacon, cooked and chopped (optional)
- 32-ounce bag hash browns (southern-style or shredded)
- 1 onion, chopped
- 1 cup shredded cheddar cheese (or dairy-free substitute)
- Salt and black pepper, to taste
- Cooking spray
Ingredient notes & swaps:
- Sausage: Try turkey or plant-based sausage for a lighter option.
- Bacon: Omit for a vegetarian version or use tempeh bacon as a substitute.
- Cheese: Use your favorite cheese; pepper jack adds a nice kick.
- Hash browns: Freshly grated potatoes can replace frozen hash browns.
How to make it
This no egg breakfast casserole is straightforward to prepare. You’ll start by cooking the sausage and onions, then combine all the ingredients before baking.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook the ground sausage and chopped onions until the sausage is browned and no longer pink. Drain any excess fat and transfer the mixture to a large mixing bowl.
- Prepare the hash browns according to package instructions. Once cooked, add them to the sausage mixture.
- Mix in half of the shredded cheese, along with salt and black pepper to taste. Stir well to combine all ingredients.
- Transfer the mixture to the greased baking dish, spreading it out evenly.
- Top the casserole with the remaining shredded cheese and bake for 8–10 minutes, or until the cheese is melted and the casserole is heated through.
Pro Tip: Ensure that the sausage is fully browned before mixing it with the other ingredients; this enhances the overall flavor of your casserole.
What to see/smell/feel: You’ll know the casserole is ready when the cheese is bubbling and slightly golden.
Helpful cooking tips
- Use frozen hash browns for convenience; they save prep time.
- Cook sausage well for full flavor; aim for a good brown color.
- Feel free to customize by adding bell peppers or spinach for extra nutrients.
- Let it cool slightly before serving to make cutting easier.
Best ways to enjoy it
Serve this no egg breakfast casserole warm, with fresh fruit on the side or topped with a dollop of salsa for an added zing. Pair it with a hot cup of coffee or fresh orange juice, and you’ve got a delightful brunch spread ready to impress guests or family.
Storage & reheating tips
To store, let any leftovers cool to room temperature before transferring them to an airtight container. This casserole keeps well in the fridge for about 3-4 days. For longer storage, consider freezing portions in airtight containers for up to three months. When ready to eat, thaw overnight in the fridge and reheat in the oven until heated through.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
- Dry texture: Add a bit of milk or broth before baking to moisten the casserole.
- Bland flavor: Increase the seasoning or add a bit of hot sauce to kick up the flavor.
- Soggy casserole: Ensure hash browns are drained well; you can even bake them first to crisp up.
- Burned cheese: If the cheese browns too quickly, cover the dish lightly with foil during the last minutes of cooking.
Recipe variations
Consider these twists to keep your casserole fresh:
- Vegetable medley: Add diced tomatoes, bell peppers, or spinach for extra color and nutrition.
- Spice it up: Incorporate jalapeños or hot sausage for a hearty kick.
- Cheese swaps: Experiment with different cheeses like mozzarella or pepper jack for varying flavors.
- Herb additions: Fresh herbs like chives or parsley add a delightful freshness to the dish.
Common questions
Can I make this casserole ahead of time?
Absolutely! You can prepare this no egg breakfast casserole the night before, cover it, and refrigerate until you’re ready to bake in the morning.
What’s the best way to reheat leftovers?
The best method is to place slices in an oven-safe dish and warm up at 350°F (175°C) until heated thoroughly. This helps maintain the texture of the cheese and hash browns.
Can I freeze the casserole?
Yes! It’s a great make-ahead option. Simply portion it out, let it cool completely, and store in the freezer for later use. Just make sure to reheat it well once thawed.
Is there a vegetarian version of this casserole?
Yes! Substitute ground sausage with a plant-based alternative and skip the bacon. You can also up the veggie counts with bell peppers, mushrooms, or even seasonal greens.
How long does the casserole last in the fridge?
This dish typically lasts about 3-4 days in the refrigerator when stored properly in an airtight container. Enjoy it within this timeframe for the best quality!
Feel free to indulge in this no egg breakfast casserole any time you need a satisfying meal. It’s truly a standout dish that brings everyone together, whether for a casual brunch or a special occasion.
No Egg Breakfast Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook the ground sausage and chopped onions until the sausage is browned and no longer pink. Drain any excess fat and transfer the mixture to a large mixing bowl.
- Prepare the hash browns according to package instructions. Once cooked, add them to the sausage mixture.
- Mix in half of the shredded cheese, along with salt and black pepper to taste. Stir well to combine all ingredients.
- Transfer the mixture to the greased baking dish, spreading it out evenly.
- Top the casserole with the remaining shredded cheese and bake for 8–10 minutes, or until the cheese is melted and the casserole is heated through.