With Hashbrown Breakfast Casserole, you get a complete breakfast in one convenient baking dish! Crispy potatoes and veggies are baked with vegan egg, sausage, and cheese to create this crowd-pleasing brunch recipe.
Hashbrown breakfast casserole is a hearty and flavourful brunch or breakfast option that combines all the best elements of a classic American breakfast—crispy potatoes, savoury sausage, and eggs—into one delicious dish. It’s the ultimate breakfast comfort food!
Whether you’re hosting a brunch with friends, looking for a crowd-pleasing breakfast option for the holidays, or just need something tasty and filling for a weekend breakfast with your family, this hashbrown breakfast casserole fits the bill.
Why You’ll Love This Hashbrown Breakfast Casserole Recipe
- Vegan. Unlike most breakfast casserole recipes, this one is completely plant-based, making it a great option for vegetarians, vegans, and anyone with dairy or egg allergies.
- Easy to Make. With just 10 minutes of prep time, this casserole can be made in a snap and you can prepare it ahead of time if you need to—perfect for when you’re hosting a brunch!
- Loaded with Flavor. From the crispy hashbrowns to the savoury sausage and plant-based cheesy goodness, every bite is packed with flavour.
- Versatile. Hashbrown breakfast casserole is adaptable to your tastes and preferences—add in some other veggies, use vegan bacon instead of sausage, or spice it up with some hot sauce. Endless possibilities, friends!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Frozen shredded hashbrowns – While you could use fresh potatoes, frozen hashbrowns actually work better in this breakfast casserole, as they’re not as wet.
- Olive oil
- Vegetables – Onion, red and green bell pepper, mushrooms, and garlic add lots of flavour to our casserole and also make it extra satisfying!
- Vegan sausage – I use Beyond Meat hot Italian sausage.
- Just Egg – You’ll need a vegan egg substitute for this recipe, not a flax egg.
- Non-dairy milk – Make sure it’s unsweetened and unflavoured.
- Cornstarch
- Nutritional yeast – For a cheesy flavour without using cheese!
- Kosher salt and black pepper
- Poultry seasoning – Or Italian seasoning, if you prefer.
- Dry mustard
- Vegan shredded cheese – Any variety you like. Cheddar is great for a classic hashbrown breakfast casserole flavour, but pepper jack would also be delicious.
How to Make Hashbrown Breakfast Casserole
- Prepare. Preheat your oven to 350ºF and coat a 9×13 casserole dish with nonstick cooking spray.
- Start layering. Spread half of the hashbrowns in the bottom of the pan and drizzle them with 2 tablespoons of oil. Sprinkle 1⁄2 teaspoon of salt and 1⁄4 teaspoon of black pepper on top.
- Cook the vegetables. Add a tablespoon of oil to a large skillet set over medium heat. Add the vegetables and sauté for 7 to 10 minutes, or until the mushrooms have released their moisture and started to brown. Transfer the vegetables to a bowl or plate.
- Brown the sausage. Add the remaining oil to the skillet. Cook the veggie sausage, breaking it into small pieces.
- Keep layering. Remove the pan from heat. Stir the vegetables and remaining hashbrowns into the pan with the sausage. Spread the mixture over the hashbrowns in the baking dish.
- Make the egg mixture. Whisk the Just Egg, milk, cornstarch, nutritional yeast, salt, pepper, and seasoning in a medium bowl.
- Finish assembling. Pour the egg mixture over the ingredients in the baking dish, then sprinkle the shredded vegan cheese on top.
- Bake. Cover the casserole dish with aluminum foil and bake the hashbrown breakfast casserole for 30 minutes. Remove the foil and bake for another 30 minutes uncovered.
Tips for Success
- Make-ahead option. If you want to make this dish the night before, assemble all the ingredients in the baking dish and store it covered in the refrigerator overnight. Then just pop it in the oven in the morning.
- Cut the vegetables into even sizes. This will ensure that they all finish cooking at the same time.
- Know when it’s done. The breakfast casserole should be browned on the edges, golden on the top, and when you press gently in the center, the vegan egg should feel set. If it’s still liquid, it needs to cook longer.
Variations
- You can swap the vegan sausage for your favourite vegan bacon, or use both sausage and bacon for extra savoury flavour.
- For some crispy texture, stir cornflakes into melted vegan butter and sprinkle this on top of the casserole before baking. Hashbrown casserole with a crispy topping is always delicious!
- For some Southwest flair, use canned green chiles, jalapeños, or roasted poblano peppers instead of the bell peppers. Top the casserole with vegan pepper jack cheese and serve with salsa.
Serving Suggestions
This hashbrown breakfast casserole is a meal on its own, but you can pair it with some fresh fruit to round things out a bit. If you’re making it for a brunch get-together, serve it with other favourites like Vegan Congealed Fruit Salad and Vegan Buttermilk Biscuits.
How to Store Leftovers
Leftover hashbrown breakfast casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back into a 350ºF oven or in the microwave until warmed through.
Can I Freeze This Recipe?
Yes, this casserole can be frozen for up to 3 months. Wrap it tightly in the casserole dish, or transfer leftovers to an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
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Hashbrown Breakfast Casserole
With potatoes, egg, sausage and cheese, hashbrown breakfast casserole is a complete breakfast in a single baking dish. Just 10 minutes prep!
Servings 8 servings
Calories 455kcal
Ingredients
- 24 ounces frozen shredded hashbrowns thawed 680 grams
- 4 tablespoons olive oil divided 60 ml
- 1 cup onion diced 164 grams
- ⅔ cup red bell pepper sliced 92 grams
- ⅔ cup green bell pepper sliced 92 grams
- 6 ounces mushrooms sliced 170 grams
- 2 cloves garlic minced 15 grams
- 14 ounces vegan sausage Beyond Meat hot Italian sausage 400 grams
- 12 ounces Just Egg 355 ml
- ½ cup non-dairy milk 120 ml
- 3 tablespoons cornstarch 24 grams
- 2 tablespoons nutritional yeast 10 grams
- 1 ½ teaspoon kosher salt divided
- ¾ teaspoon black pepper divided
- ½ teaspoon poultry seasoning or Italian seasoning
- ¼ teaspoon dry mustard
- 1 cup vegan shredded cheese 112 grams
Instructions
- Preheat oven to 350ºF. Spray a 9×13 baking pan with nonstick cooking spray.
- Spread half of the frozen hashbrowns in the bottom of the baking pan. Drizzle 2 tablespoons of oil over the hashbrown and sprinkle with 1⁄2 teaspoon of salt and 1⁄4 teaspoon of black pepper. Set aside.
- Add 1 tablespoon of oil to a large skillet over medium heat. Once hot, add the onion, bell peppers, mushrooms and garlic. Cook for 7-10 minutes until the mushrooms have released their moisture and started to brown.
- Remove the veggies from the pan.
- Add the remaining oil and the veggie sausage to the skillet. Break the sausage up into small pieces. Cook until browned.
- Remove the pan from heat. Add the vegetables and remaining hashbrowns to the pan and stir together. Spread the mixture over the hashbrowns in the baking dish.
- Combine the Just Egg, milk, cornstarch, nutritional yeast, salt, pepper and seasoning in a medium bowl. Whisk to mix well.
- Pour the egg mixture over the ingredients in the baking dish.
- Top with shredded vegan cheese.
- Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 30 minutes uncovered.
Notes
To store: Leftover hashbrown breakfast casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back into a 350ºF oven or in the microwave until warmed through.
To freeze: This casserole can be frozen for up to 3 months. Wrap it tightly in the casserole dish, or transfer leftovers to an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 455kcal | Carbohydrates: 28g | Protein: 17g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 196mg | Sodium: 1029mg | Potassium: 637mg | Fiber: 3g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 37mg | Calcium: 83mg | Iron: 3mg