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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

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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


Units Scale
  • 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
  • 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 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!


* 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