This easy, meat-free sausage egg casserole makes a perfect, satisfying start to the day. It’s loaded with shredded hashbrowns, eggs, dairy-free cheese, vegan sausage and a little veg. Whether you prepare it the night before or make it the morning you plan to serve, this casserole is a crowd-pleaser the whole family will enjoy.
This version is meat-free, using Beyond Meat sausages made from pea protein. They are also free from gluten and soy, making the dish accessible to many dietary needs.
Table of Contents
Egg casserole is one of those easy dishes that reliably feeds a group. Each bite combines creamy baked eggs, savory Beyond Meat sausage and crisp hashbrowns for a comforting texture and flavor. This overnight breakfast casserole can be assembled ahead — prepare it the night before and pop it in the oven in the morning for a no-fuss, delicious breakfast everyone will love.
Why this easy breakfast casserole is the best
This gluten-free, meat-free sausage breakfast casserole is simple, filling, and adaptable. It’s an ideal choice for busy mornings, weekend brunches or feeding a crowd. Reasons to make it:
- Gluten-free and dairy-free options make it suitable for many diets.
- Vegetarian (when using meat-free sausage).
- Easy to scale — double the recipe to bake in a 9″x13″ pan for larger groups.
- Freezes and reheats well for quick future breakfasts.
- Leftovers stay flavorful when reheated in the oven.
Ingredients & substitutions
Exact measurements and step-by-step instructions are provided in the recipe card below.
- Beyond Meat meatless sausage – vegan, flavorful, and meaty in texture.
- Red bell pepper – optional; adds color and sweetness.
- Spinach – optional; wilts quickly and adds nutrients.
- Dried minced onion – can be replaced with about 1/3 cup fresh chopped onion.
- Frozen shredded hashbrowns – use shredded style for best texture; no need to thaw.
- Eggs – bind the casserole; egg replacers such as JUST Egg may work if you prefer.
- Salt & pepper – season to taste; omit salt for a low-sodium diet.
- Almond milk – swap for another plant milk or dairy milk if you prefer.
- Dairy-free shredded cheddar – or use regular cheese if dairy is fine for you.
Note about dairy
This casserole is flexible: use dairy milk and cheese if you tolerate dairy, or choose dairy-free alternatives to keep it entirely plant-based. Both versions turn out delicious.
Sausage egg casserole step by step
Step one – Heat a medium skillet over medium heat. Add the Beyond sausages and diced red pepper.
Step two – Break up the sausage as it cooks for 2–5 minutes, until it’s no longer pink.
Step three – Stir in the spinach and cook about 1 minute, until softened.
Step four – In a large bowl combine the shredded hashbrowns, eggs, salt, pepper, almond milk and shredded cheese.
Step five – Mix until everything is evenly combined.
Step six – Fold in the cooked sausage and vegetables.
Baking & serving
Step seven – Scrape the mixture into a greased 8″x8″ baking dish (or a larger dish if doubled). Cover and refrigerate.
Step eight – Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350°F and bake, uncovered, for 30–35 minutes, or until the eggs are completely set and a knife inserted in the center comes out clean.
Storing
Store the casserole covered in the refrigerator for up to 2 days. To reheat, bake at 250°F for about 25 minutes, until warmed through. The casserole also freezes well; thaw completely in the refrigerator before baking as directed.
Pro tips for making this casserole
1. Use shredded hashbrowns
Shredded hashbrowns give the best texture; no need to thaw before mixing.
2. Double the recipe to feed a crowd
Double ingredients and bake in a 9″x13″ dish to serve more people.
3. Make it ahead
Assemble the casserole in the baking dish the night before, cover and refrigerate for effortless morning baking.
4. Freeze for convenience
Freeze baked or unbaked portions for quick breakfasts—thaw in the fridge and reheat or bake as needed.
5. Helpful tools
Useful equipment: an 8″x8″ baking dish (or 9″x13″ for double), a medium skillet, a large mixing bowl and a spatula.
Egg Breakfast Casserole FAQ
Can I make and bake the casserole on the same day?
How long will this breakfast casserole last?
Can I freeze sausage casserole?
Other breakfast recipes you may like
Recipe
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Sausage Egg Casserole: Best Overnight Breakfast Bake
Ingredients
- 8 ounces meatless sausage (Beyond Meat)
- 1/3 cup diced red pepper
- 1 cup chopped spinach
- 1 Tablespoon dried minced onion (or 1/3 cup fresh chopped onion)
- 6 ounces frozen shredded hashbrowns
- 5 eggs
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 1/4 cup almond milk (or other milk)
- 1/2 cup dairy-free shredded cheddar (or regular cheddar)
Instructions
- Spray an 8″x8″ baking dish with cooking spray and set aside.
- Heat a medium skillet over medium heat. Add the meatless sausage and red pepper. Break up the sausage and cook 2–5 minutes, until no longer pink.
- Add the spinach and cook about 1 minute until wilted. Remove from heat and sprinkle with dried minced onion; set aside.
- In a large bowl combine hashbrowns, eggs, salt, pepper, almond milk and cheese. Mix until combined.
- Stir in the cooked sausage and vegetables.
- Scrape the mixture into the prepared baking dish, cover and place in the refrigerator if making ahead.
- Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350°F.
- Bake uncovered for 30–35 minutes, or until eggs are fully set and a knife inserted in the center comes out clean. Serve immediately.
Notes
- Serves 4–6. Double the recipe for a 9″x13″ pan to feed more people.
- Use shredded hashbrowns for the best texture; no need to thaw.
- Substitute dried onion with fresh chopped onion (add with sausage and pepper).
- Omit salt for a low-sodium option.
- You can make and bake the casserole the same day, or assemble the night before for morning baking.
- Store covered in the refrigerator up to 2 days. Reheat covered at 250°F for about 25 minutes.
- Freeze if desired; thaw completely in the refrigerator before baking as instructed.
Nutrition
