No Egg Breakfast Casserole with Hash Browns | CookOS

No Egg Breakfast Casserole

Name: No Egg Breakfast Casserole with Hash Browns
Prep time: 20 min
Cook time: 10 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 pound ground sausage; 8 slices bacon (cooked and chopped); 32- ounce bag hash browns (we used southern style); 1 onion (chopped); 1 cup cheddar cheese (shredded); Salt and pepper to taste; Cooking spray

No Egg Breakfast Casserole is a hearty, crowd-friendly breakfast built on hash browns, ground sausage, bacon, and melted cheddar cheese. It requires no eggs and is ideal for feeding groups at breakfast or brunch.

🌍American 🏷️Bacon 🏷️Breakfast casserole 🏷️Breakfast recipe 🏷️Breakfast sausage Brunch recipe

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🏷️Easy breakfast

Total

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Easygoodideas

Ingredients

1 pound ground sausage
8 slices bacon (cooked and chopped)
32- ounce bag hash browns (we used southern style)
1 onion (chopped)
1 cup cheddar cheese (shredded)
Salt and pepper to taste
Cooking spray

7 Ingredients

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Instructions

1
Preheat oven to 350°F
2
Spray a large skillet with cooking spray to medium heat. Cook onions for 2 minutes then add sausage. Cook sausage until no longer pink. Drain and move the sausage and onions to a large mixing bowl.
3
Add hash browns to skillet and follow package instructions for cooking.
4
Add hash browns , cooked & chopped bacon, and ½ of the cheese to the sausage and mix well. Salt and pepper to taste. Transfer the sausage hash brown mixture to a 9x13 baking dish. Sprinkle remaining cheese on top. Bake 8-10 minutes or until heated through and cheese is melted.

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Tips & Notes

Pro tips

Cook the sausage and bacon thoroughly before layering to ensure even cooking and proper texture throughout the casserole.
Use thawed hash browns for more even cooking and better texture; if using frozen, add 5–10 minutes to baking time.
Spread ingredients in even layers and press gently to help them bind together and cook uniformly.
Season the hash brown layer lightly before adding meat and cheese, as sausage and bacon already contribute salt.

Substitutions

Ground sausage → ground beef or ground turkey (adjust seasonings)
Cheddar cheese → Monterey Jack, Gruyère, or sharp cheddar blend
Southern-style hash browns → waffle-cut or diced frozen hash browns

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat in a 325°F oven until warmed through, or refrigerate assembled casserole overnight and bake fresh in the morning.

Common Questions

Can I make this casserole the night before?

Yes, assemble the casserole completely, cover, and refrigerate overnight. Bake as directed in the morning, adding 5–10 minutes to baking time if starting from cold.

What type of hash browns work best?

Southern-style shredded hash browns (thawed or frozen) work well and hold their texture. Waffle-cut or diced hash browns are also acceptable.

Can I substitute the sausage?

Yes, use ground beef, ground turkey, or omit for a vegetarian version. Adjust salt and seasonings to taste.

How do I know when the casserole is done?

Bake until the hash browns are golden and any binding ingredients (if added) are set, typically 30–40 minutes at 350°F.

Can I use a different cheese?

Absolutely. Monterey Jack, sharp cheddar, or a blend of cheeses work well. Use the same amount unless using a milder cheese, then add slightly more for flavor.