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Hashbrown breakfast casserole in a glass pan
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4.86 from 7 votes

Gluten-Free Breakfast Casserole

This gluten-free breakfast casserole is full of flavor and is the perfect one pan breakfast. Plus, it couldn't be easier to make!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, gluten-free breakfast casserole, hash brown casserole
Servings: 12 servings
Calories: 334kcal
Author: Chandice

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

Notes

You can sub in ground turkey but be sure to flavor it with 1/4 tsp. sage and some salt and pepper. Canadian bacon or leftover ham also works great. You could also sub in crispy chopped bacon. Go extra meaty and use both bacon and sausage!

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

Calories: 334kcal | Carbohydrates: 21g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 183mg | Sodium: 611mg | Potassium: 482mg | Fiber: 2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 9.6mg | Calcium: 130mg | Iron: 2.3mg