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
Scale
- 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.