Dairy-Free Hashbrown Breakfast Casserole
Hearty, filling, and deliciously dairy-free, this frozen hashbrown casserole is the perfect breakfast recipe to feed a crowd! Made with a layer of frozen hashbrown patties, a fluffy egg filling, sausage and peppers, this breakfast casserole is a savory and satisfying meal.
Honestly it is no secret how much I can jam on a breakfast dish. This hearty hashbrown breakfast casserole takes some of my favorite breakfast foods, hashbrowns, sausage, and eggs, and turns them into an easy to prep dish that feeds a crowd.
This frozen hashbrown crusted casserole has been on repeat in our home as we try to make mornings just a little less hectic. By prepping and baking this breakfast casserole at the beginning of the week we save time during the morning rush and simply slice, heat, and serve.
This is also the perfect recipe to make for mornings when you are feeding a crowd. A pan of this sausage and egg breakfast casserole is great for Christmas morning or Easter brunch!
Why We Love this Hashbrown Breakfast Casserole
Setting aside my current obsession with frozen hashbrowns, this casserole is a top 5 breakfast dish for a number of reasons.
- It feeds a crowd. You can easily make this recipe for a breakfast potluck, brunch, or mornings when you have lots of people gathered at your home.
- Easy to prep in advance. Make the whole dish or simply the sausage and veggie filling in advance for a smooth morning serving.
- All in one meal. With ingredients that satisfy your carbs, protein, and veggies, you have an all in one dish that starts your morning strong.
Dairy-Free Changes to Frozen Hashbrown Casserole
There are a few dairy-free ingredients you’ll want to have on hand for this recipe.
- Heavy cream alternative– Used for making the egg mixture ultra silky and fluffy.
- Non-dairy milk– Whipped with the heavy cream alternative for a fluffy egg filling.
- Dairy-free frozen hashbrowns– I used frozen hashbrown patties for the base layer of this casserole. You will want to check and make sure the frozen hashbrowns you select are dairy-free.
Here are a few brands on the market (as of Jan 2025) with dairy-free frozen hash brown patties.
- Kroger Seasoned Hash Brown Patties- This was the brand I used for this recipe.
- Season’s Choice Hash Brown Patties (Aldi)
- Great Value Hash Brown Patties (Walmart)
- Trader Joes Hashbrowns
How to Make Dairy-Free Hashbrown Casserole
Ingredients You’ll Need
- Frozen Hashbrowns– I have only tested this recipe with the patty shaped hashbrowns.
- Breakfast sausage– A mild flavored breakfast sausage like Jimmy Dean’s works great.
- Veggies– A blend of bell peppers and onion add a little color and flavor to the casserole.
- Eggs– Your go-to egg will work best in this recipe.
- Heavy cream alternative– I used Country Crock’s plant cream to keep it light and fluffy.
- Non-dairy milk– For a little less calories but still keeping the egg mixture fluffy.
- Garlic– Minced or grated, just adds a nice flavor to the casserole.
- Salt + Pepper– A little of each to enhance the flavor of the breakfast casserole.
Step-by-Step Directions for Dairy-Free Hashbrown Crusted Breakfast Casserole
- Prepare for baking: Preheat the oven to 350°F and spray a 9×13-inch baking dish with non-stick spray.
- Make hashbrown crust: Line the baking dish with frozen hashbrown patties and set to the side.
- Cook sausage: In a large skillet, over medium heat, cook and crumble breakfast sausage.
- Add peppers: Once cooked through add diced peppers and onion. Cook until softened.
- Spread over hashbrowns: Transfer the sausage and pepper mixture to the hashbrown lined baking dish and spread evenly over the top.
- Mix egg filling: In a large liquid measuring cup or a mixing bowl, whisk together eggs, garlic, heavy cream alternative, non-dairy milk, salt and pepper.
- Pour over the sausage mixture and spread evenly.
- Bake in the preheated oven for 55-60 minutes.
Helpful Kitchen Tools
When it comes to making this easy breakfast casserole, there are a few kitchen tools you will want to have on hand to help you through it.
- 9×13-inch baking dish– I love my Pyrex baking dish that also comes with a lid for easy storing in the fridge after baking.
- Skillet– A simple non-stick skillet works well for cooking the sausage and veggie mixture.
- Large liquid measuring cup– Can’t tell you how many times I find myself using this as a mixing bowl for easy pouring and transfer.
Serving Suggestions
This dairy-free breakfast casserole goes with just about everything! Here are some of my favorite toppings and sides to serve with a wedge of this hashbrown casserole.
Toppings
- Green onion
- Homemade salsa
- Avocado wedges
- Dairy-free sour cream
Sides
- A hearty fruit salad
- Small bowl of creamy grits
- Smashed potatoes
Storing, Freezing, and Reheating Tips
Whether you have leftovers you want to keep or you are looking to make this well in advance for a rainy day here are my tips for storing, freezing, and reheating this dairy-free breakfast casserole.
- Storing– Allow the casserole to cool completely before storing in the refrigerator for up to 5 days after baking.
- Freezing– Cool and slice the casserole into the desired sized pieces. Place in an air-tight freezer safe container and freeze up to 3 months.
- Thawing frozen casserole– Remove the casserole from the freezer and allow to thaw overnight in the refrigerator. For feeding a crowd, pop the whole casserole back in the oven before serving and bake 30 minutes at 350°F or until warmed through.
- Reheating– Warm individual slices in the microwave in 30 second intervals until your desired level of warm.
Breakfast Recipes to Make Next
Looking for more filling and flavorful breakfast dishes to whip up next? Here are a few more breakfast recipes to help feed your crew.
- Bacon and Potato Quiche
- Overnight Vegan French Toast Casserole
- Spinach, Feta, and Sun-Dried Tomato Quiche
If you tried this dairy-free hashbrown breakfast casserole recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Dairy-Free Hashbrown Breakfast Casserole
Savory and satisfying, this filling hashbrown casserole is made with a layer of frozen hashbrown patties, fluffy eggs, sausage, and peppers.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 8 Frozen Hashbrown Patties
- 1 pound Breakfast Sausage
- 1 Red Bell Pepper (diced)
- 1 Green Bell Pepper (diced)
- 1/2 Yellow Onion (diced)
- 8 Eggs
- 2 cloves Garlic (minced or grated)
- 1 cup Heavy Cream Alternative
- 1/2 cup Oat Milk (or non-dairy milk)
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with non-stick spray.
- Line the baking dish with frozen hashbrown patties and set to the side.
- In a large skillet, over medium heat, cook and crumble 1 pound breakfast sausage.
- Once cooked through, add 1 diced green bell pepper, 1 diced red bell pepper, and 1/2 diced yellow onion and cook until softened.
- Transfer the sausage and pepper mixture to the hashbrown lined baking dish and spread evenly over the top.
- In a large liquid measuring cup or a mixing bowl, whisk together 8 eggs, 2 cloves minced garlic, 1 cup heavy cream alternative, 1/2 cup non-dairy milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Pour over the sausage mixture and spread evenly.
- Bake in the preheated oven for 55-60 minutes.
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