Julie Clark
Updated:
Sausage Hash Brown Casserole Without Eggs (Creamy & Cheesy)
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This sausage hash brown casserole is a creamy, cheesy breakfast casserole made with sausage and potatoes, but no eggs and no canned soup. Instead, sour cream and heavy cream keep the hash browns creamy.
This is a great option when you want a hearty breakfast casserole that isn’t egg-based. Assemble the casserole in a 9×13″ pan the night before and bake it in the morning alongside our homemade crullers.
Quick Look: Sausage Hash Brown Casserole
- Flavor & texture: Creamy, cheesy shredded potatoes with savory breakfast sausage and a layer of melted Colby Jack on top.
- Why it’s different: There are no eggs or canned cream soup in this hash brown casserole.
- Hash browns: Use frozen shredded hash browns and thaw them before mixing. There’s no need to cook them first.
- Make ahead: Assemble the casserole the night before, cover and refrigerate, then bake the next morning.
- Makes: One 9×13-inch casserole, about 8 servings.
Ingredients Needed
- Frozen hash browns such as Ore-Ida are great, but store brands work, too. Allow the potatoes to thaw before mixing the casserole.
- I used traditional breakfast sausage, but Italian sausage or a spicy sausage would be good!
- Sour cream and heavy cream. These create the creamy base, so you don’t need cream of chicken or cream of mushroom soup.
✨ Jump to the recipe card for complete list of ingredients and amounts. ✨
Do you have to cook hash browns before putting them in a casserole?
No, you do not need to cook the hash browns before making this sausage hash brown casserole. Thaw the potatoes first, though. This helps the casserole bake evenly without adding an extra skillet step.
You’ll love our chicken hash brown casserole, too.
Sausage Hash Brown Casserole without Eggs
No eggs or canned soup needed. Learn how to keep this sausage hash brown casserole creamy, cheesy and perfectly baked, not watery.
Servings 8
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Ingredients
- 16 ounces breakfast pork sausage
- 1 yellow onion diced
- 3 cloves garlic minced
- 30 ounces frozen shredded hash browns thawed
- 2 cups shredded Colby Jack cheese divided
- 1 1/2 cups sour cream
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Chopped fresh chives for garnish
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with non-stick cooking spray.
- In a large skillet, cook the breakfast sausage, onions and garlic over medium heat, breaking the meat up with a wooden spoon, until browned and cooked through. Drain off any fat. 16 ounces breakfast pork sausage, 1 yellow onion, 3 cloves garlic
- In a large bowl, combine the thawed hash browns, cooked sausage, sautéed onion and garlic, 1 cup of shredded Colby Jack cheese, sour cream, heavy cream, salt, black pepper and smoked paprika. Mix well to combine. 30 ounces frozen shredded hash browns, 2 cups shredded Colby Jack cheese, 1 ½ cups sour cream, ¾ cup heavy cream, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika
- Transfer the hash brown mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded Colby Jack cheese evenly over the top of the casserole.
- Cover with foil and bake the casserole for 20 minutes, then uncover and bake an additional 20-25 minutes until the top is lightly browned bubbly. Garnish with fresh chives, if desired.
Notes
- Substitute breakfast sausage with turkey sausage or crumbled bacon.
- Use a blend of cheeses like sharp cheddar cheese or Monterey Jack cheese.
- Substitute heavy cream with half-and-half or whole milk.
Nutrition
Calories: 544kcal | Carbohydrates: 24g | Protein: 19g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 880mg | Potassium: 567mg | Fiber: 2g | Sugar: 3g | Vitamin A: 954IU | Vitamin C: 11mg | Calcium: 280mg | Iron: 2mg
How to Make Sausage Hash Brown Casserole
You can throw this casserole together easily in just 4 steps:
- In a large skillet, cook the breakfast sausage, onions and garlic over medium heat, breaking it up with a wooden spoon until browned and cooked through.
- In a large bowl, combine the thawed hash browns, cooked sausage, sautéed onion and garlic, 1 cup of shredded Colby Jack cheese, sour cream, heavy cream, chopped chives, salt, black pepper, and smoked paprika. Mix well to combine.
- Transfer the hash brown mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded Colby Jack cheese evenly over the top of the casserole.
- Cover with foil and bake the casserole for 40-45 minutes, or until the top is golden brown and the casserole is heated through and bubbly. Uncover the casserole for the last 20 minutes. Garnish with fresh chives if desired.
Make Sausage Hash Brown Casserole in Advance
Assemble the casserole the night before, cover it with foil, and store it in the refrigerator. Bake it in the morning as directed, adding a few extra minutes to the baking time if necessary.
Make it a meal.
- Eggs: Serve alongside scrambled or fried eggs.
- Fresh Fruit: Serve with a side of fresh fruit, my family loves this option.
- Green Salad: A light green salad pairs well for a hearty brunch.
- Biscuits: Serve with homemade biscuits or buttered toast.
- Pancakes or Waffles: Pair with griddle cakes or whole wheat waffles for a complete brunch spread.
Storage Instructions
- Sausage and Hashbrown Casserole should be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in a 350°F oven for 10-15 minutes or until heated through. Or microwave on high for 1-2 minutes, stirring halfway through.
- To Freeze: Place the cooled casserole in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
This recipe is great! i made it for a brunch potluck and although there was lots of food this was almost completely gone. I made it for a friend because she can’t have eggs or gluten. Excellent recipe.
Can you half this recipe