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Easy Potato and Sausage Bake on a white plate topped with Avocado and Salsa with the casserole, bowl of salsa and Orange Juice against a white background.

Breakfast Casserole

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


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


  • 1 pound crumbled and cooked Sausage
  • 1 8oz container Kite Hill Chive Cream Cheese
  • 2 cups shredded Hashbrowns (I use frozen 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
  • 1/4 cup Dairy Free Milk (I prefer Nutpods)
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Sea Salt


  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 better combine)
  3. Add the Hashbrown and Tomato/Green Chilis
  4. In a separate 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 mixture
  7. Cook for 45 minutes at 350 degrees F
  8. ENJOY!


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

Keywords: Breakfast, casserole, bake, egg, sausage, chili peppers, tomato, chive cream cheese, dairy free, meal prep, easy, recipe,

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