No-Egg Breakfast Casserole

Since eggs are officially out of my budget right now, I thought I'd share one of my favorite no-egg breakfasts that’s great for a morning potluck or a special Sunday brunch! You just fry, cook, or sauté the ingredients in a pan before it gets added to the casserole dish. Toss it in the oven to get everything warm and melt the cheese on top, and voila! Breakfast is ready.

This casserole was born out of necessity as the price of eggs has gone up. For New Year’s, Nolan and I were at the store gathering ingredients for a special brunch, but, when we saw the nearly empty shelves, and that a dozen eggs were $8-10 a pop, we had to re-group. After a quick google search, I found this super simple recipe and got to work hunting down the new ingredients. Although it wasn’t what I had in mind, it came out great! It's got the classics: bacon, sausage, potatoes, and cheese. It’s just egg-less, but you honestly don't miss it. I’m thinking of adding it to my breakfast repertoire.

Normally, I keep breakfast simple – just toast, eggs, and some avocado for me. But, this casserole would be a great meal-prep to beat the morning rush. Nolan and I reheated the casserole for breakfast the next day and it was just as good as it was fresh out of the oven.

There's also a thousand ways to customize this to your own tastes. The main ingredient is potatoes and they’re always a great canvas for whatever tickles your fancy. More sauteed veggies instead of meat? Cubed ham instead of bacon? Do whatever you want! This casserole is like a sponge when it comes to flavor. Nolan and I kept our additions simple with extra veggies and hot sauce to the top of the casserole before serving.

Also, as I mentioned earlier, this recipe is not mine. I borrowed it from Easy Good Ideas and made a few tweaks to suit my personal preferences. If you want to check out the original recipe, I’ll link it here!

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No-Egg Breakfast Casserole

Yield: 12 servings

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Ingredients

• 1 lb ground sausage

• 1 onion, diced

• 12 oz spinach

• 8 slices of bacon, cooked and chopped

• 32 oz frozen hash browns (shredded or southern-style)

• 1 Tbsp paprika

• 1 cup cheddar cheese, shredded and divided in half

• Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F.

2. Prepare a 9x13 baking dish by spraying it with non-stick cooking spray and set that aside.

3. Heat a large skillet to medium heat and cook your onions until softened, about 3-4 minutes. Then, add your sausage to the skillet and cook until it's no longer pink, about 10 minutes. Then, add the spinach to the skillet and let it wilt, about 2-3 minutes. Move the sausage and veggie mixture to a large mixing bowl and set that aside.

4. In the same skillet, start cooking your bacon to your preferred doneness. Line a plate with a paper towel and move the cooked bacon to the plate to drain. Set that aside until they’ve cooled enough to handle. Then, cut or crumble the bacon into small pieces and add it to the mixing bowl with the sausage and veggies.

5. Next, cook your hash browns according to the package directions. Once cooked, add the hash browns to the mixing bowl that has the meat and veggies in it.

6. Add the paprika, salt, pepper, and ½ the shredded cheese to the mixing bowl and mix well. Once everything is incorporated, put the mixture into the prepared baking dish. Sprinkle the top with the remaining cheese.

7. Place the casserole into the oven and bake for 8-10 minutes or until the cheese has melted.

8. Serve while it's warm and enjoy!

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