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!
Why We Love This Casserole
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.
Ingredient Notes and Substitutions
Ground breakfast sausage: I used a local pork sausage, but Jimmy Dean or any other brand works too.
Frozen shredded hash browns: We use frozen hash browns (not fresh) and we use shredded ones, not patties.
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.
Sharp cheddar cheese: Buy a block of sharp cheddar and shred it yourself. It will melt better and make your casserole creamier.
See recipe card for full ingredient list and amounts.
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!