Easy Potato and Sausage Bake

Easy Potato and Sausage Bake is the ultimate breakfast casserole made with dairy-free Kite Hill Chive Cream Cheese. The Chive Cream Cheese gives this casserole an AMAZING flavor. It also keeps it from getting a "dried out" egg taste when reheated. Usually, I don't like reheated egg dishes, but this is the exception. Besides the Sausage, hash browns, and Kite Hill chive cream cheese, the casserole has nut pods, chili powder, diced tomato, and chopped green peppers.

How to make Easy Potato and Sausage Bake:

Start by thawing your potatoes or shredding fresh potatoes. In a skillet over medium heat, brown your Sausage into crumbles until there is no pink. Remove the Sausage from the skillet and drain the excess grease. I usually put on a plate of paper towels to absorb excess grease. Mix the Sausage and Kite Hill Chive Cream Cheese while the Sausage is still warm. It will help to soften the cream cheese. Add the potatoes, diced tomatoes, green chili peppers (or Rotel) until combined.

Add the eggs, nut pods (or "milk" of choice), and chili powder until the eggs are incorporated in a separate bowl or large measuring cup. Add your egg mixture to the mixing bowl and mix some more. Grease a 9 x 13 baking dish; I use avocado oil and place the egg mixture into the dish. Cook the Easy Potato and Sausage Bake at 350° F for 45 minutes. Remove from oven and allow to cool! Easy Peezy!

Once cool, I put the Easy Potato and Sausage Bake in separate storage containers to pull it out of the fridge in the morning before I go! If I don't have breakfast prepped, I usually eat toast or something unhealthy…hello, Chick-fil-A has browns 😂. And no, I do not stop at Chick-fil-A often… maybe once every few weeks… ok, every other week. I'm afraid I have to disagree. You are missing out if you haven't had Kite Hill Chive Cream Cheese. Not only is it dairy-free, but it is delicious! I hope you LOVE the Easy Potato and Sausage Bake as much as I do!

Recipe

Breakfast Casserole

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Dairy-Free Breakfast Casserole made with Sausage, Kite Hill Chive Cream Cheese, Hashbrowns, Tomatoes, Green Chiles, and Eggs.

• Total Time: 1 hour
• Yield: 8-10 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound crumbled and cooked Sausage
• 1 8-oz container Kite Hill Chive Cream Cheese
• 2 cups shredded Hashbrowns (I use frozen ones that have defrosted)
• 1 can Rotel with Green Chili, drained (OR 1 cup drained diced tomatoes and 1 tablespoon chopped Green Chili)
• 8 Large Eggs
• 1 cup Egg Whites *see note
• ¼ cup Dairy Free Milk (I prefer Nutpods)
• ¼ teaspoon Chili Powder
• ¼ teaspoon Sea Salt

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Instructions

1. Cook sausage over med-low heat till no pink; drain excess oil, and add to a large mixing bowl.
2. Add Kite Hill Chive Cream Cheese and stir (the heat from the sausage will help it to combine better)
3. Add the Hashbrowns and Tomato/Green Chilis
4. In a separate mixing bowl, add the eggs and egg whites, dairy-free milk, Chili Powder, and Sea Salt, mixing till combined.
5. Add the egg mixture to the casserole mixture, stirring till combined.  
6. Grease a 13*9 pan (I use glass) and add the mixture
7. Cook for 45 minutes at 350° F
8. ENJOY!

Notes

* you can use 10 eggs if you do not want to use egg whites

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Gluten Free