Creamy Vegan Hashbrown Breakfast Casserole with Sausage & Spinach

This cozy Creamy Vegan Hashbrown Breakfast Casserole with Sausage and Spinach is the kind of breakfast that works for everything from weekend brunch to meal prep mornings. Made with frozen O’Brien hashbrown potatoes, savory vegan sausage links, fresh spinach, and an easy creamy dairy-free sauce, this casserole bakes up golden, hearty, and packed with flavor—without eggs or dairy.

I’m always looking for easy breakfast recipes. I had this idea to adapt my Creamy Vegan Hashbrown Potato Casserole and make it the perfect breakfast or brunch casserole- without eggs but with the savory breakfast flavors of an egg casserole. It turned out perfectly! Definitely gives all the breakfast casserole vibes and flavors.

It starts with frozen hashbrown potatoes combined with simple ingredients, it comes together easily while still feeling special enough for holidays, brunch gatherings, or make-ahead breakfasts.

Why You’ll Love This Recipe

• Made with frozen hashbrown O’Brien potatoes for convenience.
• Completely vegan and gluten-free.
• Boost of protein from vegan sausage & spinach.
• Creamy and satisfying without eggs.
• Great for breakfast meal prep.
• Easy to customize with extra veggies or toppings.

Ingredients

O’Brien Frozen Hash Browns. These frozen diced potatoes with peppers and onions make this casserole incredibly easy while adding built-in flavor and a hearty, comforting texture.

Olive oil. Used to cook the vegan sausage links.

Vegan sausage. Vegan breakfast sausage links add plant-based protein and bring that classic breakfast flavor that makes every bite extra satisfying.

Spinach. Fresh spinach adds a pop of color along with an easy way to sneak in some greens.

Butter. Vegan butter creates the rich, cozy base for the creamy sauce and gives the casserole that classic comfort food feel. I used my homemade vegan butter and it was perfect!

Garlic. Just a little garlic adds savory depth and helps tie all of the flavors together.

Gluten-free flour. This helps thicken the sauce so the casserole bakes up creamy instead of watery. I like this one.

Vegetable broth. Vegetable broth creates a flavorful creamy sauce without needing heavy cream or dairy.

Mayonnaise. Dairy-free vegan mayo adds richness and helps create a smooth, velvety texture throughout the casserole.

Yogurt. Dairy-free yogurt adds creaminess and a subtle tang that balances the savory flavors.

Nutritional yeast. Nutritional yeast gives the casserole a slightly cheesy, savory flavor without any dairy.

Kala namak (black salt). Also known as black salt, adds a subtle egg-like flavor that makes this casserole taste even more like a traditional breakfast bake. It’s optional, but recommended for elevated breakfast vibes.

Salt & pepper. Simple seasonings that enhance all of the flavors and bring everything together.

Smoked paprika. Smoked paprika adds gentle warmth and a hint of smoky flavor that pairs perfectly with the sausage and potatoes.

Products Used In This Recipe

Instructions

Preheat the oven to 400 degrees Fahrenheit. Grease a 9×9 square baking dish or 9×13 baking dish with cooking spray and set aside.

Add 1 tablespoon of olive oil to a medium skillet over medium heat. Add the vegan sausage links and cook according to package directions.

Meanwhile, add the frozen O’Brien hashbrown potatoes to a large bowl.

Chop the fresh spinach and add it to the bowl. When the sausage is done, chop it and add it to the bowl.

Add the butter to the same skillet you used to cook the sausage. Over medium heat, add the garlic and cook for about 30 seconds, until fragrant. Whisk in the flour until all the butter has been absorbed. Slowly pour in the vegetable broth, whisking constantly until you have no flour chunks left. Add the mayonnaise, yogurt, salt, nutritional yeast, kala namak, and a pinch of pepper and continue to whisk until the mixture starts to thicken and bubble. It will resemble a thick gravy.

Pour the sauce over top of the potatoes.

Stir until everything is combined and evenly coated.

Transfer to the prepared casserole dish and spread evenly.

Sprinkle smoked paprika over top and bake uncovered for 45–55 minutes, until hot throughout and lightly golden on top. Let it rest for 20-25 minutes before serving to set up so it’s not runny- it will thicken as it cools.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or warm in the oven at 350°F until heated through.

Optional Topping Ideas

• Extra nutritional yeast
• Chopped green onions
• Hot sauce
• Fresh parsley
• Dairy-free shredded cheese
• Avocado slices

Recipe Tips

• Don’t thaw the potatoes first—baking from frozen keeps the texture better.
• If you want crispier edges, bake an extra 5–10 minutes, or broil it for a few minutes at the end, keeping a close eye on it so it doesn’t burn.
• It’s important to allow the casserole to set up for 20-25 minutes after baking. It will seem very runny/soupy, but it thickens as it cools.

FAQ

Can I make this breakfast casserole ahead of time?

Yes! Assemble the casserole the night before, cover, refrigerate, and bake the next morning.

What does kala namak do?

Kala namak (black salt) gives recipes an egg-like flavor, making this casserole taste more like a traditional breakfast bake.

Can I use regular frozen hashbrowns instead of O’Brien potatoes?

Yes— but I would just suggest adding diced peppers and onions separately for similar flavor.

Let me know how you like this easy, vegan breakfast casserole without eggs! Leave a comment below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a savory vegan breakfast recipe! Tag me on Instagram, Facebook, or Pinterest!

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