This egg and sausage gravy casserole is kind of like biscuits and gravy in casserole form, but shredded hash browns take the place of the biscuits, so it's a totally gluten-free breakfast casserole. I also added mushrooms and peppers to squeeze some veggies in, and they're totally delicious!
This egg and sausage gravy casserole is great for Thanksgiving breakfast or as a brunch casserole. The leftovers are great too--sometimes we make it on Monday and eat it all week. It's the perfect meal prep or party casserole.
Looking for other great breakfast ideas? Try our Cinnamon Sugar Bread French Toast Sticks, Easy Hash Brown Patty Avocado "Toast", or Blueberry Banana Bread Muffins with Oat and Pecan Crumble Topping.
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Key Ingredients
- Ground breakfast sausage- I used a local pork sausage, but Jimmy Dean or any other brand works too.
- Frozen shredded hash browns
- Mushrooms- I used baby bellas, but choose whatever type of mushroom is your favorite. You can also omit the mushrooms if you're not a fan.
- Bell pepper- I used an orange bell pepper. Red or yellow would be great too. This is also optional, so if you don't like peppers, just leave it out.
- Sweet onion
- Sharp cheddar cheese
- Typical fridge and pantry ingredients: Eggs, milk, cornstarch, oil, salt, black pepper, cayenne, paprika, and dried oregano
Instructions
Step 1: Preheat your oven to 400°F.
Step 2: Add oil to a large pan over medium heat. Then add onions and peppers and cook, stirring occasionally, until they begin to soften, about 4 minutes. Then add mushrooms to the pan and cook another 4 minutes, or until they start to brown and the excess moisture in the pan has cooked out.
Step 3: Add the sausage to the pan, breaking it up with a spoon as you mix it in. Cook until browned, about 6 minutes.
Step 4: In a small bowl, mix together milk, salt, black pepper, and cornstarch until no lumps remain. Then add it to the pan with the sausage. Stir to combine and cook until the milk has thickened, a couple of minutes. Remove the pan from the heat and set aside.
Step 5: In a large mixing bowl, combine eggs, shredded cheese, milk, salt, black pepper, ground cayenne, paprika, and dried oregano. Whisk until everything is combined, then set aside.
Step 6: Add frozen hash browns to the bottom of a 9x13 inch casserole dish. Sprinkle with salt and pepper, then spread the sausage gravy mixture evenly over the top. Once the gravy is evenly distributed, dump the egg mixture over the top. Then place it into the oven for 25-30 minutes, or until the eggs have set up.
Step 7: Enjoy! Top with hot sauce if that's your thing (it's definitely our thing).
Frequently asked questions
This casserole is actually great reheated in the microwave. Just pop a piece on a plate and into the microwave for about a minute.
You can! I recommend making the gravy (steps 2-4) ahead of time and compiling/baking the casserole right before you plan on serving it. Just store the gravy in an air-tight container in the refrigerator for up to 3 days.
You don't! Just skip the vegetable cooking steps and go straight to cooking the sausage. We recommend giving the veggies a chance, though (at least the onions!). They're super tasty!
Egg and Sausage Gravy Casserole Recipe
This egg and sausage gravy casserole is kind of like biscuits and gravy in casserole form, but shredded hash browns take the place of the biscuits, so it's a totally gluten-free breakfast casserole. I also added mushrooms and peppers to squeeze some veggies in, and they're totally delicious!
8
servings10
minutes40
minutes440
kcal50
minutesPrevent your screen from going dark!
Ingredients
- For the sausage gravy:
1 tablespoon 1 oil (we use avocado)
½ ½ sweet onion, diced
1 1 bell pepper, diced (optional)
8 ounces 8 mushrooms, sliced (optional)
1 pound 1 ground breakfast sausage
1 cup 1 milk (we use 2%)
2 tablespoons 2 cornstarch
¼ teaspoon ¼ salt
½ teaspoon ½ black pepper
- For the eggs:
6 6 eggs
1 cup 1 sharp cheddar cheese, shredded
¼ teaspoon ¼ salt
¼ teaspoon ¼ black pepper
¼ teaspoon ¼ ground cayenne
¼ teaspoon ¼ paprika
¼ teaspoon ¼ dried oregano
¼ cup ¼ milk
- Everything else:
1 pound 1 frozen shredded hash browns
Directions
- Preheat your oven to 400°F.
- Add oil to a large pan over medium heat. Add onions and peppers and cook, stirring occasionally, until they begin to soften, about 4 minutes. Then add mushrooms to the pan and cook another 4 minutes, or until they start to brown and the excess moisture in the pan has cooked out.
- Add sausage, breaking it up with a spoon as you mix it in. Cook until browned, about 6 minutes.
- In a small bowl, mix together milk, salt, black pepper, and cornstarch until no lumps remain. Then add it to the pan with the sausage. Stir to combine and cook until the milk has thickened, a couple of minutes. Remove the pan from the heat and set aside.
- In a large mixing bowl, combine eggs, shredded cheese, milk, salt, black pepper, ground cayenne, paprika, and dried oregano. Whisk until everything is combined.
- Spray the bottom of a 9x13 inch casserole dish with nonstick spray. Add frozen hash browns to the bottom of the dish, sprinkle with a dash of salt and pepper, then spread the sausage gravy mixture evenly over the top. Once the gravy is evenly distributed, dump the egg mixture over the top. Bake in the oven for 25-30 minutes, or until the eggs have set up.
- Serve! This is great with hot sauce on top.
Sharie S. says
I made it for my family who was visiting over the weekend. I did the sausage gravy the night before and then put it together in the morning. Turned out great and everyone loved it! Have plenty to feed everyone leftovers in tomorrow. Very hearty and filling egg casserole with lots of flavor.