An egg free, dairy free, and gluten free breakfast casserole that everyone can have! This delicious sausage & potato casserole is filled with mineral rich veggies and protein packed sausage too!
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Weekend hikes & weekend breakfast routines!
Every weekend for as long as the girls were babies, my husband has taken Saturday morning breakfast making, and if you are a mom, I don’t have to tell you how much I craved those Saturday mornings! He has always made a frittata and hashbrowns, and I don’t even care that it is the same thing every weekend, because I am not the one making it! The girls just adore frittata and it works. We have a super hot, filling breakfast, and make our way to the woods for a long weekend hike (or when it’s the summer we hit the beach!)
Those frittata Saturday’s are still a fan favorite in our house, but over the last 2 years I have come to the conclusion that while I can digest eggs, and they don’t make me feel yucky, every time I bring them back into my diet, my thyroid antibody numbers skyrocket…they are just inflammatory for my body. I also know that I have so many egg free readers in this space that either can’t have them because they hurt your body, or you have found they are inflammatory for you. So this winter, I’ve worked on a breakfast casserole of sorts that does work for me, and I’m so excited to share it with you! My entire family pounds this skillet down every time it’s served, so even if you can have eggs, I think you’ll enjoy this one!
Easy prep, pretty presentation!
I really hope to help you see how you can make this a weekly part of your meal prep to last for more than one meal. I know it looks fancy, but I promise you can make this without a ton of time in the kitchen. During your kitchen prep time for the week, you can get this casserole into a casserole dish, and leave it in the refrigerator up to a day or so until you are ready to bake it. Or you can bake it on your prep day, and eat from it all week long. Especially if you double the recipe, this could be a game changer for your weekday breakfast routine!
The Method :: The Sausage & Veggies
To get your casserole started, you’ll want to brown the sausage. If you don’t have a clean source of ground pork sausage, you can use my DIY Sausage Seasoning Blend and make your own using ground pork or beef. In fact, I used ground beef for the pictures shown in this post – the seasoning blend is fantastic! After you scoop the browned sausage out of the pan, you’ll use the drippings that are loaded with flavor to cook your veggies in!
The Method :: The Shredded Potatoes
I use a combination of white and sweet potatoes for the casserole, and you can see pictured here, that I like to use my food processor shredding attachment to make this faster. I’m not a huge fan of the ingredients added to frozen hashbrowns, but if you have a good source of them with good ingredients you are comfortable with, then you should be able to thaw them out to use for this recipe. I’d say shoot for a good 3-4 cups.
The Method :: Assembling the Casserole
Once your sausage and veggies are cooked, and the potatoes shredded, you’ll want to combine them together. I find this easiest to do in a mixing bowl, versus trying to mix it all up in the skillet. Combine the sausage, veggies, and potatoes, and return them to the pan.
The Method :: The Dairy Free Cream Cheese Sauce
Whisk up the dairy free sauce ingredients and then pour that over the casserole, and you’re ready for the oven!
Prep ahead tips & doubling for a crowd
There is absolutely nothing like having breakfast all ready to go for a week. If you are someone that doesn’t mind eating the same meal for breakfast everyday, then dear momma, I recommended prepping this for yourself to scoop from everyday! If you like to eat the same as the kids each day, then double up, and eat from this meal for a day or 2 until it is gone depending on how many kids are in your crew and how hungry they are! Like I said above, this recipe as written in my 12-inch skillet gets devoured completely by my family of 5 in one sitting. Double this into a 9×13 pan if you think you’ll need more, or are cooking for a crowd!
Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free
For the Sausage & Hashbrown Skillet Casserole ::
- 1 tbsp olive oil
- 1 lb ground sausage See the Tips for making your own if you don’t have a good source
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 head of broccoli chopped small
- 4 cloves of garlic minced
- 2 cups baby spinach finely chopped
- 2 medium russet potatoes shredded
- 1 small sweet potato shredded
For the Dairy Free Cream Cheese Sauce ::
- 1 ½ cups full fat coconut milk
- 1 cup full fat coconut yogurt you can use more coconut milk here if you don’t have access to coconut yogurt
- 1/4 cup nutritional yeast
- 2 tbsp potato starch or tapioca starch
- 1 1/2 tsp dried basil
- 1 tsp dried thyme
- 1/4 – 1/2 tsp cayenne if you like the heat. I light on this and then add more to my plate so it isn't too much heat for the girls – I like it spicy!
- 1 tsp sea salt
- ½ tsp pepper
- Pre-heat the oven to 400 degrees.
- I make the entire casserole in a 12-inch cast iron skillet, but if you do not have one, you can use an oven skillet on the stovetop and then pour everything into an oven safe casserole dish. If you will be using the casserole dish, be sure to grease it before pouring the casserole in.
- Warm some olive oil in your skillet over medium high heat and brown the sausage. Use a slotted spoon to scoop the browned sausage out of the pan, leaving the drippings behind. You’ll want 1-2 tablespoons of the drippings in the pan to cook the veggies – if you have more than that, you can drain some of the grease out.
- After the sausage is browned, and removed from the skillet, add the onion, bell pepper, broccoli, and a pinch of salt to the skillet, cooking over medium high heat until the veggies are soft and sweet – about 5-7 minutes.
- Add the garlic and spinach to the skillet and cook for 1-2 minutes until the garlic is fragrant and the spinach is wilted.
- Next, the cooked sausage, veggies, and shredded potatoes and sweet potatoes need to be combined. I find this easiest to do in a large mixing bowl versus trying to stir it together in the skillet. Transfer the cooked veggies, sausage, and shredded potatoes to a large mixing bowl and combine well.
- Return the sausage/veggie/potato mixture back into your cast iron skillet (or if you are using a casserole dish, pour the mixture into that instead), and spread out evenly.
- In a liquid measuring cup, measure out the Dairy Free Cream Cheese Sauce liquids, and then whisk in the nutritional yeast, potato starch, and seasonings until smooth. Pour the Dairy Free Cream Cheese Sauce over the sausage/veggie/potato mixture in the skillet. It should spread evenly but you can use a spoon to ensure everything is covered well.
- Bake the casserole, uncovered, at 400 degrees for 45 minutes. The top will be golden brown. Let the casserole rest on the counter for 5-10 minutes before cutting in.
- This recipe as written fits in my 12 inch cast iron skillet. For a casserole dish, I’d say use smaller than a 9×13 pan, and you’ll be good.
- If you want to double this recipe (which I would do if you have a bigger family than mine, or if you are making this for a crowd), you can double it into a 9×13 casserole pan.
- If you don’t have access to a clean source of ground sausage, you can use my sausage seasoning blend, and add it to ground pork, or ground beef. What is actually pictured in this post is my seasoning mixed into ground beef because that is what I had.
- You can use all sweet potato, or all russet potato depending on what your crew likes!
- If you have access to a clean source of frozen hashbrowns, I think this would still work if you thaw them out. Just watch the ingredients for any extra oils or starches that might be added and whether those are ok in your diet.