This gluten-free breakfast casserole is full of flavor and is the perfect one pan dish. Plus, it couldn’t be easier to make. Every major breakfast we have usually includes this awesome dish!
Gluten-Free Breakfast Casserole
I love making this easy breakfast for my family anytime. However, we especially love to have it on Easter and Christmas morning with our BEST gluten-free cinnamon rolls.
I especially love that it can be made the night before and stored in the refrigerator to bake up first thing in the morning.
You can also make these quick and easy banana egg oat pancakes from our friend Erin at Meaningful Eats for a sweet accompaniment.
Can you use a different breakfast meat in this recipe?
Yes, you can sub in turkey sausage but be sure to flavor it with 1/4 tsp. sage and some salt and pepper. Canadian bacon or leftover ham also works great.
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You could also sub in crispy chopped bacon. Go extra meaty and use both bacon and sausage to really please your taste buds!
Pro Tip: One of my favorite ways to create more flavor and color is to add fresh vegetables! Red and green bell peppers are great as are canned diced green peppers. I also like adding in chopped green onions, mushrooms or even asparagus.
Are store-bought hash browns gluten-free?
While many store bought hash browns are gluten-free, it is important to always check. I’ve been surprised how many have wheat flour or other gluten ingredients in them.
Look for a brand that is labeled gluten-free and if you have celiac disease, make sure it wasn’t made in a facility where gluten was present.
How to make gluten-free breakfast casserole
How to make gluten-free breakfast casserolePreheat the oven to 350 degrees. In a large bowl whisk eggs, salt and pepper (as shown in photo 1).
Melt 2 T butter in the bottom of a 9×13 casserole dish in the oven. Once melted, place hash browns into the pan (as shown in photo 2).
Top the hash browns with cooked sausage (as shown in photo 3). Pour egg mixture over hash browns and sausage (as shown in photo 4).
Top the gluten-free breakfast casserole with shredded cheese (as shown in photo 5) and bake for 45 minutes at 350 degrees in your preheated oven (as shown in photo 6).
Can you make this ahead of time?
I love assembling this delicious breakfast casserole recipe the night before especially on holidays. I then cover it with tinfoil and bake it the next morning as directed in the recipe.
Can it be frozen?
Yes, if you want to freeze the casserole and reheat it later. Simply prepare as normal and pre-bake the casserole for 30 minutes. Cool to room temperature and then cover tightly with aluminum foil. You can freeze it for 1-2 months.
When you are ready to enjoy, remove it from the freezer and reheat in a 350˚F oven for 1 hour with the foil on.
Uncover and bake for another 30 minutes until completely warmed through and the cheese is browned on top.
Can you make this dairy free?
Absolutely. A couple of my kiddos have dairy allergies so we’ve been exploring how to make many of our recipes without that delicious dairy. This breakfast recipe calls for cheese and butter, but you can substitute your favorite brand of dairy-free cheese and vegan butter.
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Gluten-Free Buttermilk Biscuits
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Gluten-Free Breakfast Casserole
Ingredients
- 1 lb. sausage cooked and crumbled
- 10 large eggs
- 2 T melted butter
- 48 oz. of frozen gluten-free hash browns
- 2 C shredded cheese of your choice I like sharp cheddar
- 1 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Preheat the oven to 350 degrees
- Melt 2 T butter in the bottom of a 9x13 baking pan
- Once melted, place hash browns into the pan
- Top the hash browns with cooked sausage
- In a bowl whisk eggs, salt and pepper
- Pour over hash browns and sausage
- Top with shredded cheese
- Bake for 45 minutes at 350 degrees
Video
Notes
Pro Tip: Red and green bell peppers are great as are canned diced peppers. I also like adding in chopped onion, mushrooms or even asparagus.
While many store bought hash browns are gluten-free, it is important to always check. I’ve been surprised how any have wheat flour or other gluten ingredients in them. Look for a brand that is labeled gluten-free and if you have celiac disease, make sure it wasn't made in a facility where gluten was present. I love assembling this gluten-free breakfast casserole the night before especially on holidays. I then cover it with tinfoil and bake it the next morning as directed in the recipe. If you want to freeze the casserole and reheat it later. Simply prepare as normal and pre-bake the casserole for 30 minutes. Cool to room temperature and then cover tightly with aluminum foil. You can freeze it for 1-2 months. When you are ready to enjoy, remove it from the freezer and reheat in a 350˚F oven for 1 hour with the foil on. Uncover and bake for another 30 minutes until completely warmed through and the cheese is browned on top.Nutrition
*This recipe was originally posted on June 20, 2013. I have updated the recipe slightly, added step by step and final photos as well as FAQ and cooking tips but otherwise, it is still our favorite breakfast casserole that we’ve been making for years.
Dani says
I made two of these to feed a crowd and it was so easy to throw together the night before! Everyone thought is was delicious! Thank you!!!
Randee J Smith says
I have a few questions/comments:
1. Why does the recipe call for frozen hashbrowns? Do they get thawed before assembling? I am going to put it together tonight and bake it in the morning….so do I assemble it with frozen hashbrowns?
2. I am going to use more eggs than called for 2 or 3 more. I am assuming that I would add extra ingredients (peppers,onions,mushrooms) to the eggs and then pour over the frozen potatoes….right?
3. Do the extra ingredients need to be cooked first?
4. Is the foil off for baking?
Chandice says
If you assemble it the night before, just pull it out and let it sit for 10 minutes before baking. Yes we use frozen hash browns and no they don’t get thawed before. It’s fine if they thaw in the fridge for an overnight assembly though. You can add all the extra add ins like veggies you want and it’s up to you if you want them cooked before or not. It isn’t necessary. You can also add more eggs but you may have to cook it longer. You can bake with foil off or on depending on how crispy you want the top cheese. I like to bake with it off.