Egg and Sausage Gravy Casserole

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.

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).

Egg and Sausage Gravy Casserole Recipe

Recipe by Mollie

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!

Course: BreakfastCuisine: AmericanDifficulty: Easy

4 from 8 votes

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Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

440

kcal

Total time

50

minutes

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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.

Notes

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