If a delicious and easy no egg breakfast sounds right up your alley, look no further than this cheesy eggless breakfast casserole.
Growing up being someone who never really enjoyed eggs, I always felt a bit left out when it came to breakfast.
Eggs are such a staple in American breakfast meals that it can be tricky to get around them if you’re not a fan.
This no egg breakfast casserole though is the perfect solution, combining your favorite cheesy hashbrown casserole with buttery, flaky biscuits for a creamy and hearty start to your day.
This eggless breakfast casserole can also double as a make ahead hash brown casserole.
Because you basically just combine all the main ingredients in a bowl, top with biscuits, and bake, you can easily prep this cheesy hash brown casserole ahead of time.
You can also double the recipe for the perfect savory breakfast without eggs for a crowd.
I definitely plan on making this casserole when we have guests staying with us for the holidays, too
It’s easy to prep all of the ingredients ahead of time, and I think it’d be an awesome cozy dish for the cold winter season here in New York.
Sitting down with a bowl of this cheesy goodness and a cup of coffee is my personal happy place!
Not to mention, this recipe can easily be turned into a vegetarian hash brown casserole by simply cutting out the bacon.
While I love the crunchy bacon bits in this casserole, there are tons of ways you can easily make it your own.
Feel free to add your favorite meat, veggies, and more to experiment with this dish and get all your favorite foods in at the start of the day — sans the eggs!
And unlike most traditional hash brown casserole recipes, this is a hashbrown casserole without soup.
I was shocked at how many people were interested in hashbrown casserole without soup, and I firmly believe this cheesy hashbrown casserole is the perfect combination of what everyone is looking for in a savory breakfast!
Let’s get started, shall we?
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Step One: Combine Ingredients (Minus the Biscuits)
One thing I love about this eggless breakfast casserole is that it’s easy to prep ahead of time, and it requires little overall time in the kitchen.
The first step of this no egg breakfast is simply combining all the ingredients in a medium mixing bowl, except the biscuits.
We’ll get to those later!
You’ll also want to preheat your oven to 350 degrees Fahrenheit.
Step Two: Transfer Eggless Breakfast Casserole
Next step, transfer your casserole to a greased 8×8 baking dish.
Step Three: Add Biscuits
Then you’ll want to top this cheesy hashbrown casserole with your biscuits.
You can see in the above photo that I flattened mine out a bit before adding them, so they’d cover more of the casserole.
Step Four: Bake Until Golden Brown
Last but not least, bake the casserole in the oven for about 25 minutes or until the biscuits have risen and turned a mouthwatering golden brown color.
Everyone’s oven is different, so make sure you check on this dish the first time you make it!
We use convection bake in our house (learn more about cooking with a convection oven here), so you may need to cook this dish a bit longer depending on how quickly your oven bakes things.
Once the casserole appears to be done, you can also optionally sprinkle some extra shredded cheddar on top and pop it back into the oven for another few minutes while it melts.
We always do this with our casseroles, because everyone in our family is a huge cheese lover!
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Eggless Breakfast Casserole — How to Make the Best No Egg Breakfast
Looking for a delicious and hearty no egg breakfast? You're in luck, thanks to this creamy, cheesy eggless breakfast casserole. The perfect combination of your favorite cheesy hashbrown casserole and a few breakfast staples, you simply can't go wrong with this easy breakfast casserole!
Ingredients
- 4 cups frozen hash browns, thawed
- 1.5 cups shredded cheddar cheese
- 1/2 stick salted butter, melted
- 1/2 cup Swanson chicken broth
- 1 cup sour cream
- 1/3 lb. bacon, well done and crumbled
- 4 flaky buttermilk biscuits, uncooked
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients other than biscuits to a medium sized mixing bowl, and combine.
- Grease an 8x8 pan, and transfer the mixture.
- Top casserole with biscuits, and bake for 25 minutes or until biscuits are fully cooked and golden brown.
- Sprinkle top of casserole with extra shredded cheese if desired, and bake until cheese has melted.
- Allow to stand for at least five minutes to cool, and serve.
Notes
Cook time will vary depending on your oven (also, we use convection bake in our house), so keep an eye on this dish the first time you make it to ensure it's cooked perfectly.
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Have you ever tried an eggless breakfast casserole? What’s your favorite cheesy hashbrown casserole recipe?
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