Egg Free Sausage Hash Brown Breakfast Bake (GF, Top 8 Free)

Egg Free Sausage Hash Brown Breakfast Bake (GF, Top 8 Free)

Egg Free Sausage Hash Brown Breakfast Bake

Eggless Sausage Hash Brown Breakfast Bake is a savory and delicious egg free breakfast casserole that’s always a hit (it also happens to be gluten free)! I’ve made it several times for eggless breakfasts and brunches I’ve hosted, and everyone raves about it. It provides an eggless breakfast dish that’s safe for those with egg allergies, and is so tasty that no one even misses the eggs.

My son was diagnosed with an egg allergy at 7 months old, and most of our breakfasts were egg free for almost three years. As he’s gotten older, we’ve begun to eat eggs in the house again, but this dish still isn’t going anywhere! It’s now a favorite amongst my family and friends, and is perfect for small groups.

Egg Free Sausage Hash Brown Breakfast Bake

This allergy friendly eggless sausage hashbrown casserole (modified from this recipe) is also gluten free, and can easily be made dairy free – just use your favorite dairy free milk and your favorite vegan cheese shreds. The dairy free version also makes it Top 8 Allergen free! I know it can be hard to find top 8 free breakfast ideas that actually taste like breakfast, but this  fits the bill.

While I call these potatoes hash browns, they’re often packaged as frozen “shredded potatoes” (but it’s the same thing). I haven’t tried using fresh shredded potatoes in this no-egg breakfast bake yet. However, I have heard that it can work if you rinse and drain them several times to help remove some excess starch. Special thanks to Linda Ray in the comments section for this tip!

Egg Free Sausage Hash Brown Breakfast Bake

This Allergy Friendly Egg Free Breakfast Bake is:

  • Egg Free
  • Gluten Free
  • Soy Free
  • Peanut Free
  • Tree Nut Free
  • Dairy Free (just use your choice of dairy free milk and vegan cheese)
  • Fish and Shellfish Free
Egg Free Breakfast Recipes

My Top Breakfast Recipes:

Egg Free Sausage Hash Brown Bake

Pair this egg free breakfast casserole with pancakes or waffles (find my egg free breakfast recipes here), fruit salad, muffins, and bacon and you’ve got an impressive brunch spread. I’ve found that there are lots of eggless brunch options out there –– it just requires thinking outside the egg carton. With my son’s egg allergy, it’s the only way I do it now. When you’re making breakfast without eggs every day, you have to get a little creative.

What’s your favorite egg free breakfast dish? I’d love to hear about it!

Egg Free Sausage Hash Brown Bake
Egg Free Sausage Hash Brown Bake
Egg Free Sausage Hash Brown Bake
Print Recipe
4.27 from 26 votes

Egg Free Sausage Hash Brown Breakfast Bake (GF, Top 8 Free)

This egg free Sausage Hash Brown Breakfast Bake is a savory and delicious breakfast option that’s always a hit! I’ve made it for several eggless breakfasts and brunches I’ve hosted, and everyone raves about it. It provides a breakfast main dish that’s safe for those with an egg allergy, and is so tasty that no one even misses the eggs. It makes 6-8 servings.
You can also assemble the night before your meal, and bake it the next day. Just cover your assembled eggless breakfast casserole, and place in the fridge until you're ready to bake!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Servings: 6 people
Author: Lisa Ngo, Safely Delish

Ingredients

  • 1 lb ground breakfast sausage
  • 1/4 cup diced onion (OR 1/4 tsp onion powder), optional
  • 1 ½ Tablespoons cornstarch (or you may substitute 2 Tbsp all purpose flour)
  • 1 ½ cups milk (or DF milk)
  • 1 1/4 cups shredded cheddar cheese (or DF cheese shreds)
  • 6 cups frozen shredded potatoes

Instructions

  • Preheat oven to 350F. Spray 2-quart casserole dish with cooking spray (may also use 8×8 or 9×9 baking dish. The recipe is versatile – I've used square, rectangle, and round pans/dishes, and all have turned out great!).
  • Cook sausage (and diced onion, optional) in large frying pan over medium heat until cooked through, breaking up large pieces with spoon or spatula. See notes for optional spices.
  • After sausage is fully cooked, stir in cornstarch (or flour). Add milk, and continue to cook over medium heat until thickened, about 5 minutes, stirring occasionally. 
  • Spread frozen shredded potatoes evenly in casserole dish. *Readers have suggested sprinkling the hash browns with a little salt first – the sausage does add a bit of sodium/salt, so I would start with 1/4-1/2 teaspoon if adding additional salt.*
  • Sprinkle ½ cup cheese over potatoes, and evenly spread all of sausage mix on top. Top with remaining ¾ cup of cheese. 
  • Bake 45 minutes at 350F, until cheese is bubbly and beginning to turn golden brown.

Notes

  1. This recipe is great prepped and assembled the day before, and baked before your meal! Just prepare as directed (but do not bake), and cover your dish in the fridge until you’re ready to bake.
  2. Easily double this recipe and bake in a larger dish for a crowd! Keep an eye on it in the oven, as it may need to bake a tad longer.
  3. For dairy free option, substitute dairy free milk of choice and your favorite DF cheese shreds.
  4. For extra flavor, add these optional pantry spices to your ground sausage: 1/2 tsp Rosemary, 1/2 tsp Thyme, 1/4 tsp onion powder (omit if using fresh), 1/4 tsp ground sage.                

42 Comments

    1. Safely Delish

      Hello! I don’t drain my sausage because I think it adds to the flavor. However, if you’re looking for a lower-fat option, you could definitely drain it before adding the rest! The milk and cornstarch (or flour, whichever you use) makes up the bulk of the gravy, so it shouldn’t affect the consistency much. If your gravy seems too thin, you can add more cornstarch/flour (1 tsp at a time) until it’s thickened. I hope this helps! 🙂

  1. Mark

    I’ve made this casserole 4 times now. Every Sunday I prepare it for the week ahead. A few modifications that I’ve made are: add a red bell pepper (sweet and color), bunch of chopped pickled jalapeños for a little kick and 1/2 lb of crispy chopped bacon (makes it really meaty, but I like the extra flavor).
    This will remain a “go-to” for years. Thanks!!

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    1. Safely Delish

      I haven’t tried baking before freezing, so I’m not exactly sure how it would turn out. You could bake it first, then divide into smaller portions and try freezing that way. If freezing the whole casserole I would probably reheat it, covered, in the oven (in which case it may make more sense to freeze before baking). I hope this helps!

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    1. Safely Delish

      Hello! I use them frozen, right from the freezer. However, if they do happen to be thawed, the results will be the same (so you can assemble ahead of time, refrigerate, and bake later with the same outcome). 🙂

    1. Safely Delish

      Hello! I haven’t tried doubling it (yet), but I think doubling the recipe for a 9×13 would work out great. 🙂 The bake time may be a little longer to ensure the potatoes heat through.

      The recipe is versatile since most ingredients are cooked before baking. I’ve made this particular batch size in several different shapes and sizes of pans (round, rectangle, and square, even a 9×13 – that batch was just spread a little thinner), and it always turns out really well. I think it would be the same for a larger batch. I hope this helps!

  4. Cissy

    This was amazing! Very tasty and filling! My husband loved it. This will be a top choice for us since I’m allergic to egg Whites. This would be good also for any meal for anyone wondering. I did the recipe with lactose’free milk and added the extra seasonings suggested.

  5. Amy King

    Made this for our Christmas morning breakfast. We have egg allergies in our family and I was so excited to find this recipe. Everyone loved it! Will definitely be our annual Christmas breakfast from now on!

  6. Kailee

    We love this recipe. I like to make it in a cast-iron skillet when we are camping! I make the sausage gravy ahead of time and store in the fridge until we’re ready to make it. I heat up the skillet (over a campfire) and add some canola oil and then add the hashbrowns and let them cook a bit and then add the gravy and cheese. It takes like 20-25 minutes to heat through. I cover with foil to help keep the heat in while cooking as well. It’s like a great camp breakfast ( that my hubby and I miss) but safe for my son with an egg allergy! Thanks for the great recipe!

    1. Safely Delish

      I love this! That sounds absolutely amazing, what a creative way to make it! I bet it’s wonderful enjoyed outside while camping, and makes great fuel for the rest of the day. Thank you so much for sharing!

    1. Safely Delish

      Hmm, I haven’t tried it with fresh potatoes (yet), so I’m not quite sure how it would turn out. I would maybe par-cook them before baking if you go that route, just in case they don’t soften enough during the original bake time. I’d love to hear how it turns out if you do try!

    2. Linda Ray

      I made a 1 0
      Potato portion of it for supper tonight, using fresh shredded potato, rinsed twice and drained well so the potatoes don’t get gummy. Everything else as written. (I took teaspoon and sneaked a bite already. Who am I kidding? I snuck a bite 😂 LOL Deeeelicious It’s essentially funeral potatoes without the canned soup. Soon good. Mine looks just like the picture.

  7. Caryn Webb

    ***** 5-star breakfast! Easy to make and sooooo good! I made this for breakfast today and it was so delicious! I only had brown and serve frozen sausage patties. To figure out how many I needed I laid them on top of the hash browns in the pan (turned out to be the perfect amount of sausage) then I microwaved them to defrost them and cut into pieces and put them in a bowl along with the milk, cornstarch, and spices and put it back in the microwave to thicken. This was so nice the milk and corn starch makes a gravy with the sausage which warms my little southern heart. 🙂 My very picky hubby tried it and loved it too. I saw him using this fork to get up all the bits on his plate, as a sure sign of success!

    1. Safely Delish

      Hi Caryn! Thank you so much for your review! I also love a good sausage gravy. I’m glad the sausage patties worked out so well. It sounds like it was a hit – scraping the plate is always a great sign. 😉 You can use the same gravy/sauce ingredients to to serve over biscuits, too!

    1. Safely Delish

      Hi Lisa! You could try it with bacon – I haven’t tried myself, though. When made with sausage, the milk and cornstarch (or flour) combine with it to make a sausage gravy. I think it would work with bacon, but the flavor and consistency may be a bit different – it sounds tasty, though. 🙂 I’d love to hear how it turns out if you give it a try!

    1. Safely Delish

      Hi Katherine! You could definitely try it without the cheese (although I haven’t tried myself) — I would maybe put some of the hash browns on top so it has a crispy finish. Keep an eye on it in the oven, too, in case it cooks faster than the usual 45 minute bake time.

    1. Safely Delish

      Hi Crystal – I bet the potatoes you’re talking about would work out well! Are they shredded potatoes? We use Ore Ida’s frozen shredded potatoes – this is what I picture when I think of “hash browns”. I suppose there are different styles, though! I’ll update the recipe to clarify. 🙂

    1. Safely Delish

      Hi Louise! That’s on my list of things to try with this recipe, but I bet it would turn out great in a crock pot, too! I’d love to hear how it turns out if you try it — I’ll update with results when I try, too.

    1. Safely Delish

      Hello! I haven’t tried this myself, but I imagine it would work out to freeze it after assembly. I would thaw it ahead of baking, though – or increase bake time if you’re in a pinch. Let me know how it turns out if you do try freezing it!

    1. Safely Delish

      Hello! You can absolutely make this ahead of time! I’ve assembled it (with the cooked sausage) a day in advance. I cover the baking dish with foil or plastic wrap, and bake it the following morning.

    1. Safely Delish

      Hi Mel – I’m so glad you enjoyed it! It’s one of our favorites. I like salted hash browns myself, so I like to add a little salt to them when I make it, too. 🙂 I might have to add that note to the recipe!

      1. Sara

        This is my son’s favorite dinner! We make it dairy free with chicken stock and non-dairy cheese. And serve with a green veggie. But it’s also my go-to special breakfast casserole for Christmas morning. Easy to assemble the night before and bake in the morning. Also reheats well after being cooked and frozen, which I’ve done in individual baking dishes.

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