Easy Eggless Breakfast Casserole
Learn how to make this easy eggless breakfast casserole, perfect for whenever you want a simple make-ahead breakfast without any eggs.
Equipment
- 1 skillet
- 1 large, non-metal mixing bowl
- 1 medium, non-metal mixing bowl
- 1 9 by 13-inch casserole dish
Ingredients
- ½-1 pound ground breakfast sausage
- 1 32-ounce bag frozen potatoes O’Brien
- 1 and ½ sticks butter, divided (¾ cup)
- 1 cup sour cream
- 2 cups freshly grated cheddar cheese
- 1 can cream of chicken soup
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups crushed corn flakes
Instructions
- Brown the sausage in the skillet and set aside.
- If you are making this eggless breakfast casserole and serving it right away, turn the oven to 350 degrees.
- Grease a casserole dish.
- Melt 1 stick of butter in the microwave in the large (nonmetal) mixing bowl.
- Mix in the cooked sausage, potatoes, sour cream, cheese, soup, salt and pepper. Spread the mixture into the greased casserole dish.
- Crush 2 cups of corn flakes.
- In the medium mixing bowl, melt the remaining 1/2 stick of butter in the microwave. Mix the crushed corn flakes with the melted butter.
- Spread the buttery corn flakes over the top of the potatoes.
- Cover and refrigerate overnight or until needed, if you wish. The casserole make also be baked right away.
- Bake in a 350 degree oven for 1 to 1 and 1/2 hours. If the casserole has been in the refrigerator, the baking time will be closer to 1 and 1/2 hours.