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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 9x13 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 9x13 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.