No Egg Breakfast Casserole Recipes
EGG FREE SAUSAGE HASH BROWN BAKE (GF, TOP 8 FREE)
This egg free Sausage Hash Brown Bake is a savory and delicious breakfast option that's always a hit! I've made it for several eggless breakfasts and brunches I've hosted, and everyone raves about it. It provides an egg free breakfast main dish that's safe for those with an egg allergy, and is so tasty that no one even misses the eggs. It makes 6-8 servings.You can also assemble the night before your meal, and bake it the next day. Just cover your assembled casserole, and place in the fridge until you're ready to bake!
Provided by Lisa Ngo, Safely Delish
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Spray 2-quart casserole dish with cooking spray (may also use 8x8 or 9x9 baking dish).
- Cook sausage (and optional onion) in large frying pan over medium heat until cooked through, breaking up large pieces with spoon or spatula. Optional: Add spices to cooked sausage, omitting onion powder if using fresh onion.
- After sausage is fully cooked, stir in cornstarch (or flour). Add milk, and continue to cook over medium heat until thickened, about 5 minutes, stirring occasionally.
- Spread frozen hash browns in 2-quart casserole dish (may also use 8x8 or 9x9 baking dish). Sprinkle ½ cup cheese over hash browns, and evenly spread all of sausage mix on top. Top with remaining ¾ cup of cheese.
- Bake 45 minutes at 350F, until cheese is bubbly and beginning to turn golden brown.
NO EGGS BREAKFAST CASSEROLE
Make and share this No Eggs Breakfast Casserole recipe from Food.com.
Provided by grandma2969
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- combine first 4 ingreients and one cup cheese -- mix well.
- spread in a greased 13x9" baking pan --
- bake at 350* for 45 minutes.
- sprinkle with remaining cheese.bake for additional 15 minutes.
Nutrition Facts : Calories 1629.3, Fat 127.7, SaturatedFat 56.5, Cholesterol 273.7, Sodium 1931.1, Carbohydrate 65.4, Fiber 4.3, Sugar 3.8, Protein 58.8
BACON AND HASH BROWN EGG BAKE
You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h40m
Yield 12
Number Of Ingredients 11
Steps:
- In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
- Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
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